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 made from blended cashews, cauliflower, and nutritional yeast, enriched with hearty cannellini beans and firm tofu, tossed with fresh zucchini noodles. This nutrient-packed meal provides a silky texture with satisfying bursts of flavor from garlic and lemon, perfect for a comforting dinner that supports your wellness goals.

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NUTRITION

578kcal
Protein
38.4g
Fat
25g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/3 cup Raw Cashews (40g)

2 medium Zucchinis, spiralized (300g)

1/2 cup Cannellini Beans (90g)

2 tbsp Nutritional Yeast (16g)

3 oz Firm Tofu (85g)

2 cloves Garlic

2 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Steam the cauliflower until very soft, about 8-10 minutes, then allow it to cool slightly.

  • 2

    Meanwhile, drain and press the firm tofu to remove excess water, then cut into cubes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, nutritional yeast, garlic, lemon juice, and a small splash of water. Blend until completely smooth, adjusting water as needed to achieve a creamy consistency.

  • 4

    Transfer the sauce to a saucepan and gently warm over low-medium heat. Add salt and pepper to taste.

  • 5

    Fold in the cannellini beans and cubed tofu, warming gently to meld the flavors without breaking down the beans and tofu.

  • 6

    Toss the zucchini noodles in the sauce until they are fully coated. If desired, let the zucchini noodles sit in the warm sauce for a few minutes to soften slightly.

  • 7

    Serve immediately, garnished with a sprinkle of extra nutritional yeast or fresh herbs 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 made from blended cashews, cauliflower, and nutritional yeast, enriched with hearty cannellini beans and firm tofu, tossed with fresh zucchini noodles. This nutrient-packed meal provides a silky texture with satisfying bursts of flavor from garlic and lemon, perfect for a comforting dinner that supports your wellness goals.

NUTRITION

578kcal
Protein
38.4g
Fat
25g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/3 cup Raw Cashews (40g)

2 medium Zucchinis, spiralized (300g)

1/2 cup Cannellini Beans (90g)

2 tbsp Nutritional Yeast (16g)

3 oz Firm Tofu (85g)

2 cloves Garlic

2 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Steam the cauliflower until very soft, about 8-10 minutes, then allow it to cool slightly.

  • 2

    Meanwhile, drain and press the firm tofu to remove excess water, then cut into cubes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, nutritional yeast, garlic, lemon juice, and a small splash of water. Blend until completely smooth, adjusting water as needed to achieve a creamy consistency.

  • 4

    Transfer the sauce to a saucepan and gently warm over low-medium heat. Add salt and pepper to taste.

  • 5

    Fold in the cannellini beans and cubed tofu, warming gently to meld the flavors without breaking down the beans and tofu.

  • 6

    Toss the zucchini noodles in the sauce until they are fully coated. If desired, let the zucchini noodles sit in the warm sauce for a few minutes to soften slightly.

  • 7

    Serve immediately, garnished with a sprinkle of extra nutritional yeast or fresh herbs if desired.