Paleo “Cheesy” Buffalo Chicken Noodles have the most amazing cashew cream sauce with a cheesy buffalo flavor. The ultimate football food and comfort food dish! This simple meal is Paleo, grain-free, and Whole30 approved!
Say hello to healthy buffalo chicken alfredo. AKA, the best “cheesy” and delicious sauce you’ll ever eat.
So normally the words “cheesy” and “noodles” do not belong in a Paleo recipe. But hey, I do things a little differently. Something about January gets me all in the mood for some cheesy buffalo chicken. I played around with some current buffalo chicken cravings and created the ultimate healthy comfort food dish.
I slathered the most delicious cashew buffalo alfredo sauce over some chicken and zucchini noodles, and…. boom. My belly was so happy. Cravings tamed.
And I think I should let you all know that I could not stop licking the bowl with this sauce.
I kind of wanted it on everything, all week. So much so, that I’ve already gone through an entire pound of cashews.
My way of saying, this sauce is boss. Make it now. Can I be any more direct?
This cheesy buffalo sauce has a cashew base and gets it’s cheesy flavor from the nutritional yeast. If you haven’t tried it yet in a recipe, it’s pretty awesome. As it’s name suggests, it’s packed with nutrition, most importantly packed with B12. My favorite part about nutritional yeast is the cheesy flavor it adds to dishes. A great alternative for those who don’t eat dairy, but miss that cheese flavor!
So in case you are wondering, yes you can eat this sauce with everything. Taco sauce, quest dip, salad dressing, pasta sauce, and the list goes on. I paired with some zucchini noodles here and some chicken for a complete meal.
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Paleo Cheesy Buffalo Chicken Noodles
For the Sauce:
- 3/4 cup raw cashews
- 3 tbsp buffalo hot sauce
- 1/4 cup nutritional yeast
- 1 cup chicken broth
For the Noodles:
- 1-2 tbsp avocado oil or olive oil
- 1 lb chicken breast cut into 1 inch pieces
- 3 large zucchini
- salt + pepper to taste
- 1/4 cup chopped fresh cilantro optional
Soak your cashews in hot water for at least 45 minutes, up to over night. Drain and place into your high powered blender. Add buffalo sauce, nutritional yeast, and chicken broth. Blend for a few minutes until completely smooth. You may need to pause along the way and scrape sauce off the sides of the blender. If sauce is too thick, add 1 tbsp of water or chicken broth if too thick.
Meanwhile, heat a large skillet to medium heat. Once hot, add 1 tbsp oil and the chicken. Cook until the chicken is no longer pink, ensuring that you continue to turn each piece so all sides are cooked evenly. Sprinkle with salt and pepper and remove from heat. Keep the pan hot to add in zucchini noodles.
Spiralize your zucchini noodles, salt, and drain some of the moisture with paper towels. Add additional oil to the pan if needed, and toss in your zucchini noodles for a quick saute. Cook for 3-4 minutes or until zucchini is softened and lightly browned.
Combine the zucchini noodles, chicken, and buffalo sauce. Salt and pepper to taste. Add fresh cilantro and serve hot.
Maureen Chasson says
I can’t eat cashews. Can you substitute walnuts or almonds for this sauce? Thank you.
Unfortunately, no. I’m so sorry! Cashews have the creamiest, most dairy-like, texture when soaked and blended.