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

Dive into a velvety, dairy-free Alfredo sauce blending steamed cauliflower, raw cashews, firm tofu, and nutritional yeast with a zing of lemon and garlic. Tossed with fresh zucchini noodles, this dish offers a comforting yet vibrant twist on a classic, marrying creaminess with a light, satisfying texture.

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NUTRITION

529kcal
Protein
39.3g
Fat
29.8g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets

1/4 cup Raw Cashews

200g Firm Tofu

2 medium Zucchinis (spiralized into noodles)

2 Tbsp Nutritional Yeast

2 cloves Garlic

1 Tbsp Lemon Juice

1/2 cup Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Steam the cauliflower florets until tender, about 8-10 minutes.

  • 2

    While the cauliflower is steaming, blend the soaked raw cashews, firm tofu, nutritional yeast, garlic, lemon juice, and water in a high-speed blender until smooth and creamy.

  • 3

    Season the blended sauce with salt and pepper to taste.

  • 4

    Heat a non-stick skillet over medium heat and lightly sauté the zucchini noodles for 2-3 minutes until just tender, retaining their crunch.

  • 5

    Mix the steamed cauliflower into the blender with the cashew-tofu sauce, blending again if a smoother texture is desired.

  • 6

    Toss the zucchini noodles with the creamy sauce until well coated.

  • 7

    Plate and serve immediately, enjoying the rich, velvety flavor of this dairy-free Alfredo dish.

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

Dive into a velvety, dairy-free Alfredo sauce blending steamed cauliflower, raw cashews, firm tofu, and nutritional yeast with a zing of lemon and garlic. Tossed with fresh zucchini noodles, this dish offers a comforting yet vibrant twist on a classic, marrying creaminess with a light, satisfying texture.

NUTRITION

529kcal
Protein
39.3g
Fat
29.8g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets

1/4 cup Raw Cashews

200g Firm Tofu

2 medium Zucchinis (spiralized into noodles)

2 Tbsp Nutritional Yeast

2 cloves Garlic

1 Tbsp Lemon Juice

1/2 cup Water

Salt and Pepper to taste

PREPARATION

  • 1

    Steam the cauliflower florets until tender, about 8-10 minutes.

  • 2

    While the cauliflower is steaming, blend the soaked raw cashews, firm tofu, nutritional yeast, garlic, lemon juice, and water in a high-speed blender until smooth and creamy.

  • 3

    Season the blended sauce with salt and pepper to taste.

  • 4

    Heat a non-stick skillet over medium heat and lightly sauté the zucchini noodles for 2-3 minutes until just tender, retaining their crunch.

  • 5

    Mix the steamed cauliflower into the blender with the cashew-tofu sauce, blending again if a smoother texture is desired.

  • 6

    Toss the zucchini noodles with the creamy sauce until well coated.

  • 7

    Plate and serve immediately, enjoying the rich, velvety flavor of this dairy-free Alfredo dish.