Creamy Protein-Packed Cashew Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Cashew Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Cashew Alfredo with Zucchini Noodles

Enjoy a vibrant, creamy cashew alfredo that’s boosted with plant-based protein, perfectly tossed with fresh zucchini noodles. This dish blends the rich, nutty flavor of cashews with the savory depth of nutritional yeast and a hint of lemon, creating a balanced and satisfying meal ideal for any time of day.

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NUTRITION

434kcal
Protein
39g
Fat
18.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (196g)

1/4 cup Raw Cashews (30g)

1 scoop Plant-Based Protein Powder (30g)

1/2 cup Unsweetened Almond Milk (120g)

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic (6g)

1 tbsp Fresh Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchinis to create noodles. Set aside.

  • 2

    In a high-speed blender, combine raw cashews, plant-based protein powder, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy, adding a splash more almond milk if needed for desired consistency.

  • 3

    Season the creamy sauce with salt and pepper to taste.

  • 4

    In a large pan, gently heat the sauce over medium-low heat for 2-3 minutes to meld flavors, stirring frequently.

  • 5

    Add the zucchini noodles to the pan and toss gently until they are evenly coated with the creamy sauce. Warm the noodles for another 2-3 minutes, ensuring they remain slightly crisp.

  • 6

    Serve immediately, garnished with an extra sprinkle of nutritional yeast if desired.

Creamy Protein-Packed Cashew Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Cashew Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Cashew Alfredo with Zucchini Noodles

Enjoy a vibrant, creamy cashew alfredo that’s boosted with plant-based protein, perfectly tossed with fresh zucchini noodles. This dish blends the rich, nutty flavor of cashews with the savory depth of nutritional yeast and a hint of lemon, creating a balanced and satisfying meal ideal for any time of day.

NUTRITION

434kcal
Protein
39g
Fat
18.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (196g)

1/4 cup Raw Cashews (30g)

1 scoop Plant-Based Protein Powder (30g)

1/2 cup Unsweetened Almond Milk (120g)

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic (6g)

1 tbsp Fresh Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchinis to create noodles. Set aside.

  • 2

    In a high-speed blender, combine raw cashews, plant-based protein powder, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy, adding a splash more almond milk if needed for desired consistency.

  • 3

    Season the creamy sauce with salt and pepper to taste.

  • 4

    In a large pan, gently heat the sauce over medium-low heat for 2-3 minutes to meld flavors, stirring frequently.

  • 5

    Add the zucchini noodles to the pan and toss gently until they are evenly coated with the creamy sauce. Warm the noodles for another 2-3 minutes, ensuring they remain slightly crisp.

  • 6

    Serve immediately, garnished with an extra sprinkle of nutritional yeast if desired.