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 and velvety Alfredo sauce reinvented with cashews and cauliflower, tossed with fresh zucchini noodles and hearty tempeh for an added protein boost. This dish delivers a satisfying blend of creamy textures, nutty flavors, and bright accents of garlic and lemon, making it a comforting yet nutritious meal perfect for any time of day.

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NUTRITION

514kcal
Protein
35.3g
Fat
29.6g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup soaked Raw Cashews (43g)

1 cup chopped Cauliflower (107g)

2 medium Zucchini (196g)

3 ounces Tempeh (85g)

1/2 cup Unsweetened Almond Milk (120g)

1 tbsp Nutritional Yeast (5g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Soak the raw cashews in water for at least 2 hours, then drain.

  • 2

    Steam the cauliflower florets until very tender, about 10 minutes.

  • 3

    While the cauliflower steams, spiralize the zucchinis to create noodles and lightly set aside.

  • 4

    In a blender, combine the soaked cashews, steamed cauliflower, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy, adding a little water if necessary to achieve desired consistency.

  • 5

    Season the cashew cauliflower sauce with salt and pepper to taste.

  • 6

    Slice the tempeh into bite-sized strips and sauté in a non-stick pan over medium heat until golden on all sides.

  • 7

    In a large bowl, toss the zucchini noodles with the cashew cauliflower Alfredo sauce until well coated.

  • 8

    Gently fold in the sautéed tempeh, ensuring even distribution.

  • 9

    Serve immediately, garnishing with an extra sprinkle of nutritional yeast or a squeeze of lemon if desired.

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 and velvety Alfredo sauce reinvented with cashews and cauliflower, tossed with fresh zucchini noodles and hearty tempeh for an added protein boost. This dish delivers a satisfying blend of creamy textures, nutty flavors, and bright accents of garlic and lemon, making it a comforting yet nutritious meal perfect for any time of day.

NUTRITION

514kcal
Protein
35.3g
Fat
29.6g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup soaked Raw Cashews (43g)

1 cup chopped Cauliflower (107g)

2 medium Zucchini (196g)

3 ounces Tempeh (85g)

1/2 cup Unsweetened Almond Milk (120g)

1 tbsp Nutritional Yeast (5g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Soak the raw cashews in water for at least 2 hours, then drain.

  • 2

    Steam the cauliflower florets until very tender, about 10 minutes.

  • 3

    While the cauliflower steams, spiralize the zucchinis to create noodles and lightly set aside.

  • 4

    In a blender, combine the soaked cashews, steamed cauliflower, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy, adding a little water if necessary to achieve desired consistency.

  • 5

    Season the cashew cauliflower sauce with salt and pepper to taste.

  • 6

    Slice the tempeh into bite-sized strips and sauté in a non-stick pan over medium heat until golden on all sides.

  • 7

    In a large bowl, toss the zucchini noodles with the cashew cauliflower Alfredo sauce until well coated.

  • 8

    Gently fold in the sautéed tempeh, ensuring even distribution.

  • 9

    Serve immediately, garnishing with an extra sprinkle of nutritional yeast or a squeeze of lemon if desired.