Dairy-free Cream Sauce over Gluten-Free Noodles with Broccoli and Chicken

Admittedly not my best picture, but this is a family favorite. It is particularly good for those who are dairy-free as well as gluten-free.

To start, I put chicken tenders and broccoli in the oven to bake. It only takes about 30 minutes, and by then you can have the rest of the meal ready to put together and serve! I also put water on to boil for the gluten-free noodles, then I prepare the gluten-free cream sauce.

This is easy if you have a high powered blender, and fairly easy if you have an okay blender.

Put the following into your blender:

2 cups water

1/2 cup cashews

1/4 cup nutritional yeast flakes

1 tablespoon corn starch (if you can't do corn, try millet flour)

1 teaspoon salt

2 teaspoons dried minced onion

1/4 teaspoon garlic powder

Blend on high until completely smooth. This will take 1 to 5 minutes depending on your blender.  Pour into a small sauce pan and bring to a light boil over medium heat stirring regularly. Remove once it thickens.

By now your gluten-free noodles and chicken and broccoli should be finished. Add it all together in a large bowl and stir together. Serve with a salad. Your family is happy!