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! Tender cauliflower and velvety cashews blend with silken tofu and nutritional yeast to create a creamy sauce, perfectly draped over fresh zucchini noodles. This dish impresses with its vibrant flavors, comforting texture, and a delightful nutty aroma, ensuring a satisfying, balanced meal.

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NUTRITION

539kcal
Protein
31.3g
Fat
32.7g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (150g)

1/3 cup Raw Cashews (45g)

2 medium Zucchinis (196g total, spiralized)

1/2 cup Silken Tofu (126g)

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Using a spiralizer, create zucchini noodles from the medium zucchinis. Set aside.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, silken tofu, nutritional yeast, garlic cloves, lemon juice, and olive oil. Blend until the sauce is smooth and creamy. If needed, add a splash of water to thin the consistency.

  • 4

    Taste the sauce and season with salt and pepper as desired.

  • 5

    In a large pan over medium heat, warm the zucchini noodles for 1-2 minutes until just heated through, being careful not to overcook.

  • 6

    Pour the creamy sauce over the noodles in the pan, stirring gently to ensure the noodles are evenly coated.

  • 7

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

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! Tender cauliflower and velvety cashews blend with silken tofu and nutritional yeast to create a creamy sauce, perfectly draped over fresh zucchini noodles. This dish impresses with its vibrant flavors, comforting texture, and a delightful nutty aroma, ensuring a satisfying, balanced meal.

NUTRITION

539kcal
Protein
31.3g
Fat
32.7g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (150g)

1/3 cup Raw Cashews (45g)

2 medium Zucchinis (196g total, spiralized)

1/2 cup Silken Tofu (126g)

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Using a spiralizer, create zucchini noodles from the medium zucchinis. Set aside.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, silken tofu, nutritional yeast, garlic cloves, lemon juice, and olive oil. Blend until the sauce is smooth and creamy. If needed, add a splash of water to thin the consistency.

  • 4

    Taste the sauce and season with salt and pepper as desired.

  • 5

    In a large pan over medium heat, warm the zucchini noodles for 1-2 minutes until just heated through, being careful not to overcook.

  • 6

    Pour the creamy sauce over the noodles in the pan, stirring gently to ensure the noodles are evenly coated.

  • 7

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