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 twist on classic Alfredo with a silky blend of cashews, roasted cauliflower, and firm tofu, tossed with zucchini noodles. This dish boasts a rich, savory flavor highlighted by nutritional yeast and a touch of lemon, offering a satisfying and balanced meal that nourishes your body while delighting your taste buds.

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NUTRITION

476kcal
Protein
33g
Fat
28.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup raw cashews (approx 40g)

1.5 cups chopped cauliflower (approx 150g)

1 medium zucchini (zoodles, approx 200g)

100g firm tofu

3 tbsp nutritional yeast

2 garlic cloves

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Soak the raw cashews in warm water for 20 minutes, then drain.

  • 2

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

  • 3

    In a high-speed blender, combine the soaked cashews, steamed cauliflower, nutritional yeast, lemon juice, garlic, and a splash of water. Blend until smooth to create a creamy sauce. If needed, add extra water to achieve desired consistency.

  • 4

    Heat the olive oil in a pan over medium heat and add the cubed firm tofu. Sauté until slightly golden on all sides, about 5 minutes. Season lightly with salt and pepper.

  • 5

    Add the zucchini noodles to the pan and warm them for 1-2 minutes until just tender.

  • 6

    Pour the cashew-cauliflower sauce over the zucchini noodles and tofu. Stir to coat evenly and let the flavors meld together over low heat for 2-3 minutes. Adjust seasoning with salt and pepper if necessary.

  • 7

    Serve immediately and enjoy your creamy, plant-powered Alfredo dinner.

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 twist on classic Alfredo with a silky blend of cashews, roasted cauliflower, and firm tofu, tossed with zucchini noodles. This dish boasts a rich, savory flavor highlighted by nutritional yeast and a touch of lemon, offering a satisfying and balanced meal that nourishes your body while delighting your taste buds.

NUTRITION

476kcal
Protein
33g
Fat
28.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup raw cashews (approx 40g)

1.5 cups chopped cauliflower (approx 150g)

1 medium zucchini (zoodles, approx 200g)

100g firm tofu

3 tbsp nutritional yeast

2 garlic cloves

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Soak the raw cashews in warm water for 20 minutes, then drain.

  • 2

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

  • 3

    In a high-speed blender, combine the soaked cashews, steamed cauliflower, nutritional yeast, lemon juice, garlic, and a splash of water. Blend until smooth to create a creamy sauce. If needed, add extra water to achieve desired consistency.

  • 4

    Heat the olive oil in a pan over medium heat and add the cubed firm tofu. Sauté until slightly golden on all sides, about 5 minutes. Season lightly with salt and pepper.

  • 5

    Add the zucchini noodles to the pan and warm them for 1-2 minutes until just tender.

  • 6

    Pour the cashew-cauliflower sauce over the zucchini noodles and tofu. Stir to coat evenly and let the flavors meld together over low heat for 2-3 minutes. Adjust seasoning with salt and pepper if necessary.

  • 7

    Serve immediately and enjoy your creamy, plant-powered Alfredo dinner.