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, dairy-free pasta alternative featuring a velvety sauce made from blended cashews, cauliflower, and a hint of nutritional yeast. This vibrant dish pairs tender zucchini noodles with a creamy, tangy alfredo sauce enriched by firm tofu for an extra protein boost, creating a satisfying and nourishing meal perfect for any time of day.

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NUTRITION

510kcal
Protein
32.6g
Fat
29.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

35g Raw Cashews

16g Nutritional Yeast (approx. 2 tbsp)

1 medium Zucchini (spiralized)

175g Firm Tofu

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, nutritional yeast, firm tofu, garlic, lemon juice, and olive oil. Blend until completely smooth and creamy. Season with salt and black pepper to taste.

  • 3

    For added warmth and a bit of depth in flavor, lightly sauté the blended sauce in a pan over medium-low heat for 3-4 minutes, stirring frequently.

  • 4

    Prepare the zucchini noodles by spiralizing a fresh medium zucchini. If desired, lightly sauté the noodles in a separate pan for 1-2 minutes until just tender, or serve them raw for a crisp texture.

  • 5

    Toss the zucchini noodles with the warm creamy sauce until well coated. Adjust seasoning if necessary.

  • 6

    Plate and serve immediately, enjoying the rich, creamy alfredo flavors with the light, refreshing crunch of zucchini noodles.

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, dairy-free pasta alternative featuring a velvety sauce made from blended cashews, cauliflower, and a hint of nutritional yeast. This vibrant dish pairs tender zucchini noodles with a creamy, tangy alfredo sauce enriched by firm tofu for an extra protein boost, creating a satisfying and nourishing meal perfect for any time of day.

NUTRITION

510kcal
Protein
32.6g
Fat
29.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

35g Raw Cashews

16g Nutritional Yeast (approx. 2 tbsp)

1 medium Zucchini (spiralized)

175g Firm Tofu

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, nutritional yeast, firm tofu, garlic, lemon juice, and olive oil. Blend until completely smooth and creamy. Season with salt and black pepper to taste.

  • 3

    For added warmth and a bit of depth in flavor, lightly sauté the blended sauce in a pan over medium-low heat for 3-4 minutes, stirring frequently.

  • 4

    Prepare the zucchini noodles by spiralizing a fresh medium zucchini. If desired, lightly sauté the noodles in a separate pan for 1-2 minutes until just tender, or serve them raw for a crisp texture.

  • 5

    Toss the zucchini noodles with the warm creamy sauce until well coated. Adjust seasoning if necessary.

  • 6

    Plate and serve immediately, enjoying the rich, creamy alfredo flavors with the light, refreshing crunch of zucchini noodles.