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 velvety, dairy-free Alfredo sauce made from cashews and nutritional yeast over a bed of spiralized zucchini noodles, roasted cauliflower, and lightly pan-seared tofu cubes. This dish provides a satisfying balance of creamy texture and hearty protein, with a subtle garlic and herb aroma to elevate your dining experience.

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NUTRITION

576kcal
Protein
35.7g
Fat
33.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu (7 oz)

1.5 cups Cauliflower Florets (150g)

2 medium Zucchini (300g, spiralized)

1/3 cup Raw Cashews (soaked, ~40g)

1/3 cup Unsweetened Almond Milk (~80ml)

2 tbsp Nutritional Yeast

2 cloves Garlic (minced)

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with 1 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20 minutes until tender and lightly browned.

  • 2

    While the cauliflower is roasting, drain the soaked cashews and add them to a blender along with the unsweetened almond milk, nutritional yeast, minced garlic, a pinch of salt and pepper. Blend until smooth and creamy. If needed, add a little water to reach your desired consistency.

  • 3

    Press the extra-firm tofu to remove excess moisture. Cut the tofu into small cubes. In a non-stick skillet over medium heat, add the remaining 1 teaspoon of olive oil and lightly pan-sear the tofu cubes on all sides until they develop a golden crust, about 5-7 minutes.

  • 4

    Using a spiralizer, create zucchini noodles from the medium zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create long ribbons.

  • 5

    In a large bowl, gently toss the zucchini noodles with the roasted cauliflower, pan-seared tofu, and the cashew Alfredo sauce until everything is evenly coated.

  • 6

    Taste and adjust seasonings with extra salt and pepper if needed. Serve immediately, enjoying the creamy and satisfying plant-powered 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 velvety, dairy-free Alfredo sauce made from cashews and nutritional yeast over a bed of spiralized zucchini noodles, roasted cauliflower, and lightly pan-seared tofu cubes. This dish provides a satisfying balance of creamy texture and hearty protein, with a subtle garlic and herb aroma to elevate your dining experience.

NUTRITION

576kcal
Protein
35.7g
Fat
33.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu (7 oz)

1.5 cups Cauliflower Florets (150g)

2 medium Zucchini (300g, spiralized)

1/3 cup Raw Cashews (soaked, ~40g)

1/3 cup Unsweetened Almond Milk (~80ml)

2 tbsp Nutritional Yeast

2 cloves Garlic (minced)

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with 1 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20 minutes until tender and lightly browned.

  • 2

    While the cauliflower is roasting, drain the soaked cashews and add them to a blender along with the unsweetened almond milk, nutritional yeast, minced garlic, a pinch of salt and pepper. Blend until smooth and creamy. If needed, add a little water to reach your desired consistency.

  • 3

    Press the extra-firm tofu to remove excess moisture. Cut the tofu into small cubes. In a non-stick skillet over medium heat, add the remaining 1 teaspoon of olive oil and lightly pan-sear the tofu cubes on all sides until they develop a golden crust, about 5-7 minutes.

  • 4

    Using a spiralizer, create zucchini noodles from the medium zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create long ribbons.

  • 5

    In a large bowl, gently toss the zucchini noodles with the roasted cauliflower, pan-seared tofu, and the cashew Alfredo sauce until everything is evenly coated.

  • 6

    Taste and adjust seasonings with extra salt and pepper if needed. Serve immediately, enjoying the creamy and satisfying plant-powered meal.