Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

Enjoy a luscious, dairy-free twist on classic Alfredo as tender cauliflower and cashews meld with silky tofu and nutritional yeast to create a creamy sauce, perfectly coating spiralized zucchini noodles. This vibrant dish balances nutty flavors with a hint of lemon and roasted garlic, delivering a comforting meal that feels indulgent yet light.

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NUTRITION

506kcal
Protein
34.4g
Fat
21.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/4 cup Raw Cashews (36g)

1/2 cup Unsweetened Almond Milk (120g)

1 medium Zucchini (196g) spiralized

200g Firm Tofu

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    In a high-speed blender, combine cauliflower florets, raw cashews, unsweetened almond milk, 200g firm tofu, nutritional yeast, garlic, and lemon juice. Blend until completely smooth and creamy. If the sauce is too thick, adjust by adding a splash of water.

  • 2

    Season the sauce with salt and pepper to taste. Set aside.

  • 3

    Prepare zucchini noodles using a spiralizer or vegetable peeler and place them in a large bowl.

  • 4

    Pour the creamy sauce over the zucchini noodles and gently toss to coat evenly.

  • 5

    Optionally, warm the zucchini noodles topped with sauce in a skillet over medium heat for 2-3 minutes if you prefer a warm meal.

  • 6

    Serve immediately and enjoy your nutrient-packed, dairy-free Alfredo!

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

Enjoy a luscious, dairy-free twist on classic Alfredo as tender cauliflower and cashews meld with silky tofu and nutritional yeast to create a creamy sauce, perfectly coating spiralized zucchini noodles. This vibrant dish balances nutty flavors with a hint of lemon and roasted garlic, delivering a comforting meal that feels indulgent yet light.

NUTRITION

506kcal
Protein
34.4g
Fat
21.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/4 cup Raw Cashews (36g)

1/2 cup Unsweetened Almond Milk (120g)

1 medium Zucchini (196g) spiralized

200g Firm Tofu

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    In a high-speed blender, combine cauliflower florets, raw cashews, unsweetened almond milk, 200g firm tofu, nutritional yeast, garlic, and lemon juice. Blend until completely smooth and creamy. If the sauce is too thick, adjust by adding a splash of water.

  • 2

    Season the sauce with salt and pepper to taste. Set aside.

  • 3

    Prepare zucchini noodles using a spiralizer or vegetable peeler and place them in a large bowl.

  • 4

    Pour the creamy sauce over the zucchini noodles and gently toss to coat evenly.

  • 5

    Optionally, warm the zucchini noodles topped with sauce in a skillet over medium heat for 2-3 minutes if you prefer a warm meal.

  • 6

    Serve immediately and enjoy your nutrient-packed, dairy-free Alfredo!