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, velvety cauliflower alfredo bursting with creaminess from blended cashews and silken tofu. Tossed with fresh zucchini noodles and enhanced by a touch of nutritional yeast and garlic, this dish delivers a satisfying plant-based meal with a rich, comforting flavor profile.

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NUTRITION

511kcal
Protein
32.8g
Fat
27.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets (107g)

1/3 cup raw cashews (43g)

200g silken tofu

1/2 cup unsweetened almond milk (120g)

1 medium zucchini (196g) turned into noodles

2 tbsp nutritional yeast (16g)

1 garlic clove

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Steam or boil the cauliflower florets until tender, about 8-10 minutes, then drain.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, silken tofu, unsweetened almond milk, nutritional yeast, garlic clove, and lemon juice. Blend until completely smooth and creamy. Taste and season with salt and pepper as needed.

  • 3

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini.

  • 4

    In a pan over medium heat, gently warm the zucchini noodles for 2-3 minutes until slightly tender, but still crisp to retain their freshness.

  • 5

    Pour the creamy cashew cauliflower alfredo sauce over the zucchini noodles and gently toss to combine. Adjust seasoning if necessary.

  • 6

    Serve immediately while warm for a comforting and healthy meal.

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, velvety cauliflower alfredo bursting with creaminess from blended cashews and silken tofu. Tossed with fresh zucchini noodles and enhanced by a touch of nutritional yeast and garlic, this dish delivers a satisfying plant-based meal with a rich, comforting flavor profile.

NUTRITION

511kcal
Protein
32.8g
Fat
27.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets (107g)

1/3 cup raw cashews (43g)

200g silken tofu

1/2 cup unsweetened almond milk (120g)

1 medium zucchini (196g) turned into noodles

2 tbsp nutritional yeast (16g)

1 garlic clove

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Steam or boil the cauliflower florets until tender, about 8-10 minutes, then drain.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, silken tofu, unsweetened almond milk, nutritional yeast, garlic clove, and lemon juice. Blend until completely smooth and creamy. Taste and season with salt and pepper as needed.

  • 3

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini.

  • 4

    In a pan over medium heat, gently warm the zucchini noodles for 2-3 minutes until slightly tender, but still crisp to retain their freshness.

  • 5

    Pour the creamy cashew cauliflower alfredo sauce over the zucchini noodles and gently toss to combine. Adjust seasoning if necessary.

  • 6

    Serve immediately while warm for a comforting and healthy meal.