NUTRITION

SERVINGS

INGREDIENTS

1/3 cup raw cashews (40g)

1 cup cauliflower florets (107g)

1 medium zucchini, spiralized (196g)

150g firm tofu

1/2 cup unsweetened almond milk (120g)

2 tbsp nutritional yeast (16g)

2 cloves garlic

1 tsp olive oil

Salt and pepper to taste

PREPARATION

• 1

  Soak the raw cashews in water for at least 2 hours or boil them for 10 minutes to soften.

• 2

  Steam the cauliflower florets until tender (about 8-10 minutes). Set aside.

• 3

  While the cauliflower steams, press the tofu to remove excess moisture and cut it into small cubes.

• 4

  Heat the olive oil in a pan over medium heat and sauté the tofu cubes until lightly golden on all sides. Season with a pinch of salt and pepper.

• 5

  Drain the cashews and add them to a blender along with steamed cauliflower, almond milk, garlic, and nutritional yeast. Blend until smooth and creamy, adding extra water if necessary to achieve desired consistency.

• 6

  Season the cream sauce with salt and pepper. Optionally, gently warm the sauce in a saucepan if you prefer it warm.

• 7

  Using a spiralizer, create zucchini noodles from the medium zucchini. If you don’t have a spiralizer, use a vegetable peeler to create ribbons.

• 8

  Plate the zucchini noodles and pour the creamy cashew-cauliflower sauce over them. Top with the sautéed tofu cubes.

• 9

  Finish with an extra grind of pepper and a light drizzle of olive oil if desired, then serve immediately.