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 vibrant, dairy-free twist on classic Alfredo with cashew cream blended with steamed cauliflower to create a rich and velvety sauce. This dish is tossed with zucchini noodles and pan-sautéed tofu, offering a satisfying and nutrient-packed meal with a comforting, creamy texture and a burst of savory garlic and nutritional yeast flavor.

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NUTRITION

542kcal
Protein
34.3g
Fat
33.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Raw Cashews (36g)

1 cup Steamed Cauliflower Florets (107g)

1 medium Zucchini Noodles (196g)

1/2 cup Unsweetened Almond Milk (122g)

2 tbsp Nutritional Yeast (16g)

200g Firm Tofu

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Steam the cauliflower florets until tender. Allow them to cool slightly before transferring to a blender.

  • 2

    In the blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, and garlic. Blend until smooth to form a creamy sauce. Season with salt and pepper as desired.

  • 3

    Drain the firm tofu and pat dry. Cut into cubes. In a skillet, heat olive oil over medium heat and sauté the tofu until golden on all sides. Set aside.

  • 4

    Using a spiralizer or vegetable peeler, prepare zucchini noodles from the zucchini.

  • 5

    Warm the cashew-cauliflower sauce gently in a saucepan over low heat, stirring frequently. Once warmed, toss in the zucchini noodles and gently mix until the noodles are well-coated.

  • 6

    Plate the zucchini noodles with the creamy sauce and top with the sautéed tofu. Adjust seasoning with salt and pepper if 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

Enjoy a vibrant, dairy-free twist on classic Alfredo with cashew cream blended with steamed cauliflower to create a rich and velvety sauce. This dish is tossed with zucchini noodles and pan-sautéed tofu, offering a satisfying and nutrient-packed meal with a comforting, creamy texture and a burst of savory garlic and nutritional yeast flavor.

NUTRITION

542kcal
Protein
34.3g
Fat
33.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Raw Cashews (36g)

1 cup Steamed Cauliflower Florets (107g)

1 medium Zucchini Noodles (196g)

1/2 cup Unsweetened Almond Milk (122g)

2 tbsp Nutritional Yeast (16g)

200g Firm Tofu

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Steam the cauliflower florets until tender. Allow them to cool slightly before transferring to a blender.

  • 2

    In the blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, and garlic. Blend until smooth to form a creamy sauce. Season with salt and pepper as desired.

  • 3

    Drain the firm tofu and pat dry. Cut into cubes. In a skillet, heat olive oil over medium heat and sauté the tofu until golden on all sides. Set aside.

  • 4

    Using a spiralizer or vegetable peeler, prepare zucchini noodles from the zucchini.

  • 5

    Warm the cashew-cauliflower sauce gently in a saucepan over low heat, stirring frequently. Once warmed, toss in the zucchini noodles and gently mix until the noodles are well-coated.

  • 6

    Plate the zucchini noodles with the creamy sauce and top with the sautéed tofu. Adjust seasoning with salt and pepper if needed, and serve immediately.