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 twist on traditional Alfredo with a creamy, dairy-free sauce made from cashews and roasted cauliflower. Tossed with fresh zucchini noodles and enhanced with extra firm tofu and a sprinkle of nutritional yeast, this dish delivers a satisfying balance of creaminess and light, fresh flavors – perfect for a wholesome dinner or a nourishing lunch.

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NUTRITION

566kcal
Protein
36.8g
Fat
27.7g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (220g)

1/3 cup Raw Cashews (40g)

2 medium Zucchinis (spiralized, ~392g)

150g Extra Firm Tofu

1/4 cup Nutritional Yeast (15g)

2 cloves Garlic

1 small Onion

1/2 cup Vegetable Broth

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with a little salt and pepper, and roast on a baking sheet for 20-25 minutes until tender and slightly browned.

  • 2

    While the cauliflower roasts, soak the raw cashews in warm water for at least 20 minutes to soften them. Drain before use.

  • 3

    In a blender, combine the roasted cauliflower, soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust the consistency with additional broth if needed.

  • 4

    Heat a non-stick skillet over medium heat and add the cubed extra firm tofu. Sauté the tofu until lightly golden on all sides, about 5-7 minutes. Add the diced onion and continue to cook until the onion softens.

  • 5

    Add the zucchini noodles to the skillet with the tofu and onion. Pour the creamy sauce over the mixture and gently toss to coat everything evenly. Cook for an additional 2-3 minutes until the zucchini noodles are just tender.

  • 6

    Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve warm and enjoy your creamy, nutrient-rich, dairy-free Alfredo dish!

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 twist on traditional Alfredo with a creamy, dairy-free sauce made from cashews and roasted cauliflower. Tossed with fresh zucchini noodles and enhanced with extra firm tofu and a sprinkle of nutritional yeast, this dish delivers a satisfying balance of creaminess and light, fresh flavors – perfect for a wholesome dinner or a nourishing lunch.

NUTRITION

566kcal
Protein
36.8g
Fat
27.7g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (220g)

1/3 cup Raw Cashews (40g)

2 medium Zucchinis (spiralized, ~392g)

150g Extra Firm Tofu

1/4 cup Nutritional Yeast (15g)

2 cloves Garlic

1 small Onion

1/2 cup Vegetable Broth

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with a little salt and pepper, and roast on a baking sheet for 20-25 minutes until tender and slightly browned.

  • 2

    While the cauliflower roasts, soak the raw cashews in warm water for at least 20 minutes to soften them. Drain before use.

  • 3

    In a blender, combine the roasted cauliflower, soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust the consistency with additional broth if needed.

  • 4

    Heat a non-stick skillet over medium heat and add the cubed extra firm tofu. Sauté the tofu until lightly golden on all sides, about 5-7 minutes. Add the diced onion and continue to cook until the onion softens.

  • 5

    Add the zucchini noodles to the skillet with the tofu and onion. Pour the creamy sauce over the mixture and gently toss to coat everything evenly. Cook for an additional 2-3 minutes until the zucchini noodles are just tender.

  • 6

    Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve warm and enjoy your creamy, nutrient-rich, dairy-free Alfredo dish!