Crockpot Keto Chicken Alfredo
A rich and creamy plant-based spin on classic Alfredo, slow-cooked to perfection with vegan chick’n and luscious dairy-free sauce.
Ingredients
- 1 package 10 oz vegan chicken-style strips (unseasoned or garlic herb)
- 1 1/2 cups unsweetened almond milk
- 1 cup raw cashews soaked in hot water 10 mins, drained
- 3 tbsp nutritional yeast the fairy dust of vegan cooking
- 2 tbsp lemon juice
- 3 cloves garlic
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1/2 head cauliflower steamed, roughly chopped
- Zucchini noodles or shirataki noodles for serving optional, but encouraged
Instructions
- Soak cashews in hot water for 10 minutes, drain, and set aside.
- Steam cauliflower until soft (5–7 mins). Let it cool like a diva.
- Blend almond milk, cashews, cauliflower, garlic, lemon juice, nutritional yeast, and spices until smooth and thicker than your ex’s excuses.
- Add olive oil to the crockpot, then layer in vegan chick’n and pour sauce over like it’s a hot bath.
- Cover and cook on low for 4 hours. Stir halfway if you're feeling helpful.
- Serve hot over low-carb noodles or just eat it straight with a spoon—we’re not judging.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
Vitamins & Minerals (per serving)
- Vitamin B12: 60%
- Calcium: 22%
- Iron: 25%
- Vitamin A: 15%
- Magnesium: 20%
Additional Notes & Flavor Tips
- Add spinach in the last 30 minutes for extra greens and a pop of “I’m healthy.”
- Craving heat? Add red pepper flakes and sass it up.
- Sub in coconut milk for an extra rich twist—hello tropical Alfredo fantasy.
- Leftovers thicken overnight—just add almond milk to loosen things up.
- Make it ahead, store in the fridge up to 4 days, or freeze and live your best reheated life.