YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Enjoy a velvety, nourishing twist on the classic Alfredo. This dish features a silky blend of roasted cauliflower, raw cashews, and silken tofu, enriched with nutritional yeast and aromatic garlic and onion. Tossed with fresh zucchini noodles, every bite is creamy, satisfying, and full of vibrant, fresh flavors.
INGREDIENTS
1 cup cauliflower, chopped
1/3 cup raw cashews
3/4 cup silken tofu
2 medium zucchinis (spiralized)
2 tbsp nutritional yeast
2 cloves garlic
1 small onion
1/2 cup vegetable broth
1 tbsp lemon juice
Salt & black pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the cauliflower florets with a drizzle of oil, salt, and pepper, then roast for about 20 minutes until slightly browned and tender.
While the cauliflower is roasting, prepare the zucchini noodles by spiralizing the zucchinis. Set aside.
In a blender, combine the roasted cauliflower, raw cashews, silken tofu, nutritional yeast, garlic, and vegetable broth. Blend until you achieve a smooth and creamy sauce. Add lemon juice, salt, and pepper to taste.
Heat a non-stick skillet over medium heat and lightly sauté the chopped onion until softened and translucent.
Pour the blended sauce into the skillet with the onions and warm gently, stirring occasionally. If the sauce is too thick, add a bit more vegetable broth.
Add the zucchini noodles to the skillet and toss gently to coat them evenly in the creamy sauce. Warm for 2-3 minutes, ensuring the noodles remain slightly crisp.
Taste and adjust seasonings if necessary, then serve immediately.