YOUR SOLIN GENERATED RECIPE
Creamy Cashew-Based Cauliflower Alfredo with Zucchini Noodles
Enjoy a luscious twist on classic Alfredo with a vibrant blend of roasted cauliflower, creamy cashew sauce, and zucchini noodles, enriched with hearty tofu and a hint of nutritional yeast. This dish offers a silky, satisfying texture and a rich umami flavor, perfectly balanced for a nourishing dinner.
INGREDIENTS
1 cup Cauliflower Florets
¼ cup Raw Cashews
2 medium Zucchinis (spiralized)
½ cup Unsweetened Almond Milk
200g Extra Firm Tofu
2 tbsp Nutritional Yeast
2 cloves Garlic
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt and Pepper
PREPARATION
Preheat your oven to 400°F. Toss cauliflower florets with a pinch of salt and a tiny drizzle of olive oil, then roast on a baking sheet for 20 minutes or until tender and slightly browned.
While the cauliflower roasts, prepare your zucchini noodles using a spiralizer or a vegetable peeler. Set aside.
In a high-speed blender, combine the roasted cauliflower, raw cashews, almond milk, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy, scraping down the sides as needed.
In a non-stick pan, heat the remaining teaspoon of olive oil over medium heat. Crumble the extra firm tofu into the pan and lightly sauté for 3-4 minutes until the edges begin to crisp.
Pour the creamy sauce into the pan with tofu, stirring to combine and warm through. If the sauce is too thick, add a splash more almond milk to reach your desired consistency.
Add the zucchini noodles to the pan and gently toss to coat them in the Alfredo sauce. Cook for another 2-3 minutes until the noodles are just tender but still retain their crunch.
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy your Creamy Cashew-Based Cauliflower Alfredo with Zucchini Noodles.