YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
A velvety, nutrient-packed Alfredo sauce crafted from blended cauliflower, cashews, extra-firm tofu, and a boost of nutritional yeast, tossed with fresh zucchini noodles. Enjoy a light yet satisfying dish that marries creamy texture with vibrant, garden-fresh flavors.
INGREDIENTS
1.5 cups Cauliflower Florets (≈150g)
¼ cup Raw Cashews (≈28g)
200g Extra-Firm Tofu
2 tbsp Nutritional Yeast (≈16g)
1 medium Zucchini (spiralized, ≈196g)
1 clove Garlic
1 tbsp Lemon Juice
½ cup Water
Salt & Pepper to taste
PREPARATION
Prepare the cauliflower by washing and cutting it into florets. If desired, steam for 3-4 minutes to soften slightly.
Drain the tofu and cut it into chunks. Set aside.
Place the cauliflower, tofu, cashews, nutritional yeast, garlic, lemon juice, and water in a high-speed blender. Blend until completely smooth, scraping down the sides if necessary. Adjust thickness with a little more water if needed.
Season the sauce with salt and pepper to taste.
Using a spiralizer, create zucchini noodles from the medium zucchini. Alternatively, use a vegetable peeler to create thin strips.
In a large pan over medium heat, lightly warm the zucchini noodles for about 2-3 minutes until just tender, but still retaining some crunch.
Pour the creamy sauce over the warm zucchini noodles and stir to combine. Allow to heat together for another 1-2 minutes, ensuring the noodles are evenly coated with the sauce.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately and enjoy the creamy, satisfying flavors.