Dairy-Free Creamy Tuscan Chicken

Tuscan chicken is famous for its outrageously rich, garlic-infused cream sauce packed with sun-dried tomatoes and spinach. But what if you’re lactose intolerant, eating Paleo, or doing a Whole30? Enter this Dairy-Free Creamy Tuscan Chicken.

This recipe magically replicates the velvety texture of heavy cream using blended raw cashews. It is so shockingly rich and savory that your family won’t even realize it’s healthy!

Love this? You should also try our Crispy Smashed Potatoes with Garlic Butter!

Why You’ll Love This Recipe

• 100% Dairy-Free: No heavy cream, no butter, no cheese.
• Insanely Creamy: Cashew cream is a culinary miracle. It thickens beautifully when heated and has a neutral flavor that absorbs the garlic and tomatoes perfectly.
• Nutrient Dense: Packed with protein, healthy fats, and greens!

Key Ingredients & Substitutions

• Raw Cashews: You MUST use raw, unsalted cashews. Roasted cashews will make your sauce taste like peanut butter!
• Nutritional Yeast: This is a deactivated yeast that vegans use to add a cheesy, parmesan-like flavor. It’s optional, but highly recommended for the authentic Tuscan taste.
• Sun-Dried Tomatoes: Buy the ones packed in oil for the best flavor, just drain them well before chopping.

How to Make Dairy-Free Cashew Cream

The secret to a grit-free cashew cream is soaking the nuts. If you have time, soak them overnight in cold water. If you’re in a rush (like I usually am), pour boiling water over them and let them sit for 30 minutes. When you blend them with the chicken broth, make sure to let the blender run for a full 60 seconds on high until the mixture is as smooth as milk. When you pour it into the hot skillet, it will quickly thicken into a luxurious, glossy sauce!

Dairy-Free Creamy Tuscan Chicken

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 2 large Chicken breasts, halved horizontally
• 1 cup Raw cashews, soaked in hot water for 30 mins
• 1 cup Chicken broth (or vegetable broth)
• 2 tbsp Olive oil
• 1/3 cup Sun-dried tomatoes, drained and chopped
• 4 cloves Garlic, minced
• 1 tsp Italian seasoning
• 2 cups Fresh baby spinach
• 1 tbsp Nutritional yeast (optional, for cheesy flavor)

Method

 

Main

1. Drain the soaked cashews. In a high-speed blender, blend the cashews, chicken broth, and nutritional yeast until completely smooth and creamy. Set aside.
2. Season the chicken breasts with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 minutes per side until golden brown and cooked through. Remove to a plate.
4. Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5. Pour the cashew cream sauce into the skillet along with the Italian seasoning. Let it simmer for 2-3 minutes until slightly thickened.
6. Stir in the fresh baby spinach and let it wilt (about 1 minute).
7. Return the chicken to the skillet, spooning the creamy sauce over the top to warm through.
8. Serve immediately over zucchini noodles, quinoa, or gluten-free pasta!