YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
A velvety, plant-based alfredo sauce blends roasted cauliflower and cashews with nutritional yeast and almond milk, tossed with fresh zucchini noodles and complemented by marinated tofu for an extra protein boost. This dish delivers a rich, comforting flavor with a light, refreshing finish, perfect for a satisfying meal any time of day.
INGREDIENTS
1 cup Cauliflower Florets (107g)
1/4 cup Raw Cashews (35g)
1 medium Zucchini (196g) turned into noodles
150g Extra-Firm Tofu
1/2 cup Unsweetened Almond Milk (120ml)
2 tbsp Nutritional Yeast (15g)
1 clove Garlic
1 tbsp Lemon Juice
Salt & Black Pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the cauliflower florets with a sprinkle of salt, pepper, and a drizzle of olive oil if desired, then roast on a baking sheet for 20 minutes until tender and lightly browned.
Meanwhile, drain the extra-firm tofu and cut it into cubes. Optionally, lightly sauté the tofu in a non-stick pan with a dash of salt and pepper until it starts to crisp on the edges.
In a high-speed blender, combine the roasted cauliflower, raw cashews, garlic, almond milk, nutritional yeast, and lemon juice. Blend until the mixture is smooth and creamy. If needed, add a bit more almond milk to achieve your desired sauce consistency.
Season the sauce with salt and pepper to taste. For extra depth, adjust lemon juice or nutritional yeast level according to your preference.
Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini.
In a large bowl, toss the zucchini noodles with the tofu cubes and then pour the creamy cauliflower-cashew sauce over the top. Mix gently until everything is well coated.
Serve immediately, garnished with a sprinkle of nutritional yeast or fresh herbs if desired.