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 vibrant, dairy-free creamy alfredo that blends the subtle sweetness of cauliflower and the rich creaminess of cashews with perfectly spiralized zucchini noodles. Enhanced with tofu and chickpeas for an extra protein boost and a sprinkle of nutritional yeast for cheesy depth, this dish is both hearty and refreshingly light.

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NUTRITION

596kcal
Protein
35.1g
Fat
32.7g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/4 cup Raw Cashews (40g)

2 cups Zucchini Noodles (200g)

150g Extra Firm Tofu

1/2 cup Chickpeas (125g)

1 tbsp Nutritional Yeast

1/2 cup Unsweetened Almond Milk (120g)

2 cloves Garlic

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Meanwhile, heat olive oil in a pan and sauté minced garlic for 1-2 minutes until fragrant.

  • 3

    In a high-speed blender, combine steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, and sautéed garlic. Blend until smooth and creamy.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

    Crumble the extra firm tofu and rinse the chickpeas. Lightly heat them in a separate pan with a pinch of salt to incorporate into the sauce if desired, or mix them directly into the blended sauce for added texture and protein.

  • 6

    Toss the zucchini noodles in the sauce, ensuring they’re well coated.

  • 7

    Serve immediately, garnished with 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

Savor a vibrant, dairy-free creamy alfredo that blends the subtle sweetness of cauliflower and the rich creaminess of cashews with perfectly spiralized zucchini noodles. Enhanced with tofu and chickpeas for an extra protein boost and a sprinkle of nutritional yeast for cheesy depth, this dish is both hearty and refreshingly light.

NUTRITION

596kcal
Protein
35.1g
Fat
32.7g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/4 cup Raw Cashews (40g)

2 cups Zucchini Noodles (200g)

150g Extra Firm Tofu

1/2 cup Chickpeas (125g)

1 tbsp Nutritional Yeast

1/2 cup Unsweetened Almond Milk (120g)

2 cloves Garlic

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Meanwhile, heat olive oil in a pan and sauté minced garlic for 1-2 minutes until fragrant.

  • 3

    In a high-speed blender, combine steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, and sautéed garlic. Blend until smooth and creamy.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

    Crumble the extra firm tofu and rinse the chickpeas. Lightly heat them in a separate pan with a pinch of salt to incorporate into the sauce if desired, or mix them directly into the blended sauce for added texture and protein.

  • 6

    Toss the zucchini noodles in the sauce, ensuring they’re well coated.

  • 7

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