YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Enjoy a luxurious, dairy-free Alfredo where tender cauliflower and cashews blend with silken tofu and nutritional yeast to create a savory, creamy sauce tossed with fresh zucchini noodles and chickpeas. This dish offers a satisfying balance of velvety texture, bright garlic notes, and a slight nuttiness that makes every bite indulgent yet light.
INGREDIENTS
1 cup Cauliflower florets (107g)
1/4 cup Raw cashews (35g)
150g Silken tofu
3 tbsp Nutritional yeast (15g)
1/2 cup Unsweetened almond milk (120g)
2 medium Zucchini noodles (196g total)
1/4 cup Canned chickpeas (40g)
2 cloves Garlic
Salt & Pepper, to taste
PREPARATION
Blanch the cauliflower florets in boiling water for 4-5 minutes until slightly softened, then drain.
In a high-speed blender, combine the blanched cauliflower, raw cashews, silken tofu, nutritional yeast, unsweetened almond milk, and garlic. Blend until completely smooth and creamy.
Season the sauce with salt and pepper to taste. If the sauce is too thick, add a splash more almond milk to reach the desired consistency.
In a large skillet or sauté pan, lightly warm the zucchini noodles over medium heat for 1-2 minutes. They should remain tender and not overcooked.
Stir in the chickpeas into the zucchini noodles, then pour the creamy sauce over the top, tossing gently until the noodles and chickpeas are evenly coated.
Heat the combined dish for an additional 2-3 minutes to allow the flavors to meld, being careful not to overcook the zucchini.
Serve immediately, garnished with an extra sprinkle of nutritional yeast or freshly ground black pepper, if desired.