YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Enjoy a velvety, dairy-free Alfredo where tender cauliflower and cashews blend into a luxuriously creamy sauce, perfectly coating fresh zucchini noodles. Accented with savory roasted garlic and nutritional yeast, this dish is crowned with crispy grilled tofu for an added protein boost, creating a balanced, satisfying meal that's light yet indulgent.
INGREDIENTS
1 cup chopped Cauliflower (~107g)
1/4 cup raw Cashews (~30g)
2 medium Zucchinis, spiralized (~196g)
1/2 cup unsweetened Almond Milk (~120g)
1 clove Garlic
2 tbsp Nutritional Yeast (~16g)
150g extra-firm Tofu, grilled
1/4 cup Water
Salt & Pepper to taste
PREPARATION
Preheat a grill pan or skillet over medium-high heat. Slice the extra-firm tofu into cubes and season lightly with salt and pepper. Grill tofu for about 3-4 minutes on each side until golden and slightly crispy. Set aside.
In a pot, steam the chopped cauliflower until it's very tender, about 8-10 minutes.
While the cauliflower steams, add the raw cashews, garlic, nutritional yeast, almond milk, water, and a pinch of salt and pepper to a blender. Blend until completely smooth and creamy.
Transfer the steamed cauliflower to the blender and blend again with the cashew mixture until you achieve a silky sauce consistency. Adjust seasoning if needed.
Lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2-3 minutes until just tender, or serve raw for extra crunch.
Toss the zucchini noodles with the creamy cauliflower alfredo sauce until evenly coated. Top with the grilled tofu cubes.
Serve immediately and enjoy your balanced, protein-rich, dairy-free creamy Alfredo dish.