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

Savor the luxurious, silky blend of cashews and cauliflower in this plant-forward take on Alfredo paired with fresh zucchini noodles and hearty tofu. Creamy, flavorful, and brightened with nutritional yeast and a hint of garlic, this dish delivers a satisfying balance of creaminess and a slight nutty tang with every bite.

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NUTRITION

530kcal
Protein
35.2g
Fat
31.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower, chopped

1.5 cups Zucchini noodles

1/4 cup Raw Cashews

150 grams Firm Tofu

1/4 cup Nutritional Yeast

1 tablespoon Hemp Seeds

1 Garlic Clove

1 teaspoon Olive Oil

1/2 cup Water/Vegetable Broth

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PREPARATION

  • 1

    In a high-speed blender, combine the raw cashews, cauliflower florets, tofu, nutritional yeast, garlic, olive oil, and water or vegetable broth.

  • 2

    Blend until completely smooth and creamy, adding more liquid if necessary to achieve the desired consistency.

  • 3

    Heat a pan over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until they are just tender, but still retain some crunch.

  • 4

    Pour the creamy sauce over the zucchini noodles and gently toss to combine, allowing the noodles to be well coated with the alfredo sauce.

  • 5

    Finish by sprinkling with hemp seeds for added texture and protein, then serve immediately.

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

Savor the luxurious, silky blend of cashews and cauliflower in this plant-forward take on Alfredo paired with fresh zucchini noodles and hearty tofu. Creamy, flavorful, and brightened with nutritional yeast and a hint of garlic, this dish delivers a satisfying balance of creaminess and a slight nutty tang with every bite.

NUTRITION

530kcal
Protein
35.2g
Fat
31.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower, chopped

1.5 cups Zucchini noodles

1/4 cup Raw Cashews

150 grams Firm Tofu

1/4 cup Nutritional Yeast

1 tablespoon Hemp Seeds

1 Garlic Clove

1 teaspoon Olive Oil

1/2 cup Water/Vegetable Broth

PREPARATION

  • 1

    In a high-speed blender, combine the raw cashews, cauliflower florets, tofu, nutritional yeast, garlic, olive oil, and water or vegetable broth.

  • 2

    Blend until completely smooth and creamy, adding more liquid if necessary to achieve the desired consistency.

  • 3

    Heat a pan over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until they are just tender, but still retain some crunch.

  • 4

    Pour the creamy sauce over the zucchini noodles and gently toss to combine, allowing the noodles to be well coated with the alfredo sauce.

  • 5

    Finish by sprinkling with hemp seeds for added texture and protein, then serve immediately.