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

Savor a velvety, dairy-free Alfredo sauce blending steamed cauliflower, soaked cashews, and a touch of nutritional yeast, enveloping spiralized zucchini noodles and tofu for a protein boost. This comforting yet light dish boasts a creamy texture, a hint of garlic, and a perfect balance of savory flavors, ideal for a wholesome dinner.

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NUTRITION

585kcal
Protein
28.1g
Fat
36.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (214 g)

1/4 cup Cashews (36 g)

2 medium Zucchini (196 g)

120 g Extra Firm Tofu

1/2 cup Unsweetened Almond Milk (120 g)

2 tbsp Nutritional Yeast (16 g)

1 tbsp Olive Oil

2 cloves Garlic

1 small Onion (70 g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Steam the cauliflower florets until tender, about 8-10 minutes.

  • 2

    While the cauliflower is steaming, heat olive oil in a pan over medium heat and sauté chopped onion and minced garlic until soft and translucent.

  • 3

    In a blender, combine the steamed cauliflower, raw cashews, sautéed garlic and onion, almond milk, nutritional yeast, salt, and pepper. Blend until smooth and creamy.

  • 4

    Cut the zucchini into noodles using a spiralizer. For a firmer bite, lightly sauté the zucchini noodles in the same pan for 2-3 minutes or serve raw.

  • 5

    Crumble the extra firm tofu into small cubes and optionally pan-sear them for 3-4 minutes until lightly browned, then mix into the dish.

  • 6

    Pour the creamy sauce over the zucchini noodles and tofu, tossing gently to coat evenly.

  • 7

    Adjust seasoning with salt and pepper as needed, and serve immediately.

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

Savor a velvety, dairy-free Alfredo sauce blending steamed cauliflower, soaked cashews, and a touch of nutritional yeast, enveloping spiralized zucchini noodles and tofu for a protein boost. This comforting yet light dish boasts a creamy texture, a hint of garlic, and a perfect balance of savory flavors, ideal for a wholesome dinner.

NUTRITION

585kcal
Protein
28.1g
Fat
36.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (214 g)

1/4 cup Cashews (36 g)

2 medium Zucchini (196 g)

120 g Extra Firm Tofu

1/2 cup Unsweetened Almond Milk (120 g)

2 tbsp Nutritional Yeast (16 g)

1 tbsp Olive Oil

2 cloves Garlic

1 small Onion (70 g)

Salt & Pepper to taste

PREPARATION

  • 1

    Steam the cauliflower florets until tender, about 8-10 minutes.

  • 2

    While the cauliflower is steaming, heat olive oil in a pan over medium heat and sauté chopped onion and minced garlic until soft and translucent.

  • 3

    In a blender, combine the steamed cauliflower, raw cashews, sautéed garlic and onion, almond milk, nutritional yeast, salt, and pepper. Blend until smooth and creamy.

  • 4

    Cut the zucchini into noodles using a spiralizer. For a firmer bite, lightly sauté the zucchini noodles in the same pan for 2-3 minutes or serve raw.

  • 5

    Crumble the extra firm tofu into small cubes and optionally pan-sear them for 3-4 minutes until lightly browned, then mix into the dish.

  • 6

    Pour the creamy sauce over the zucchini noodles and tofu, tossing gently to coat evenly.

  • 7

    Adjust seasoning with salt and pepper as needed, and serve immediately.