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

A luscious, dairy-free alfredo that blends velvety cauliflower, cashews, and silken tofu with a savory hint of nutritional yeast and garlic. Tossed with fresh spiralized zucchini and hearty white beans, this dish offers a balanced, protein-packed meal with a silky, satisfying sauce perfect for any mealtime.

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NUTRITION

479kcal
Protein
34.6g
Fat
20.2g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/4 cup Raw Cashews (30g)

1 medium Zucchini, spiralized (196g)

2 Tbsp Nutritional Yeast (16g)

1/2 cup Silken Tofu (126g)

1/2 cup Cannellini Beans (130g)

1 clove Garlic

Salt to taste

1 dash Black Pepper

1/2 cup Water (120g)

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PREPARATION

  • 1

    In a high-speed blender, combine the cauliflower, raw cashews, silken tofu, nutritional yeast, cannellini beans, garlic, and water. Blend until smooth and creamy, scraping down the sides as needed.

  • 2

    Season the blended sauce with salt and black pepper to taste. If desired, add a little more water for a thinner consistency.

  • 3

    Using a spiralizer, create zucchini noodles from the medium zucchini. Alternatively, use a peeler to create thin strips.

  • 4

    In a large bowl, gently toss the zucchini noodles with the creamy sauce until well coated.

  • 5

    Serve immediately, garnished with an extra sprinkle of nutritional yeast or fresh herbs if desired. Enjoy your protein-packed, dairy-free alfredo!

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

A luscious, dairy-free alfredo that blends velvety cauliflower, cashews, and silken tofu with a savory hint of nutritional yeast and garlic. Tossed with fresh spiralized zucchini and hearty white beans, this dish offers a balanced, protein-packed meal with a silky, satisfying sauce perfect for any mealtime.

NUTRITION

479kcal
Protein
34.6g
Fat
20.2g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/4 cup Raw Cashews (30g)

1 medium Zucchini, spiralized (196g)

2 Tbsp Nutritional Yeast (16g)

1/2 cup Silken Tofu (126g)

1/2 cup Cannellini Beans (130g)

1 clove Garlic

Salt to taste

1 dash Black Pepper

1/2 cup Water (120g)

PREPARATION

  • 1

    In a high-speed blender, combine the cauliflower, raw cashews, silken tofu, nutritional yeast, cannellini beans, garlic, and water. Blend until smooth and creamy, scraping down the sides as needed.

  • 2

    Season the blended sauce with salt and black pepper to taste. If desired, add a little more water for a thinner consistency.

  • 3

    Using a spiralizer, create zucchini noodles from the medium zucchini. Alternatively, use a peeler to create thin strips.

  • 4

    In a large bowl, gently toss the zucchini noodles with the creamy sauce until well coated.

  • 5

    Serve immediately, garnished with an extra sprinkle of nutritional yeast or fresh herbs if desired. Enjoy your protein-packed, dairy-free alfredo!