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

Enjoy a velvety, dairy-free Alfredo experience that perfectly marries the nutty richness of cashews with the subtle sweetness of roasted cauliflower. This dish is tossed with fresh zucchini noodles and enhanced with tofu and nutritional yeast for a creamy, satisfying sauce that delivers both comfort and a nourishing protein boost.

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NUTRITION

579kcal
Protein
33.6g
Fat
35.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (200g)

1 cup Cauliflower Florets (107g)

1/4 cup Raw Cashews (36g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 cup Nutritional Yeast (15g)

150g Extra-Firm Tofu

1 tsp Olive Oil

1 tbsp Hemp Seeds

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside. Cut cauliflower into florets if not pre-cut.

  • 2

    In a small pan, warm olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.

  • 3

    In a high-speed blender, combine raw cashews, cauliflower florets, unsweetened almond milk, nutritional yeast, sautéed garlic, and a pinch of salt and pepper. Blend until completely smooth and creamy.

  • 4

    Crush the extra-firm tofu slightly and add to the blender. Blend again until the tofu is incorporated into a smooth sauce.

  • 5

    Pour the sauce over the zucchini noodles in a bowl. Gently toss to coat the noodles evenly.

  • 6

    Top with hemp seeds and an extra sprinkle of salt and pepper if desired. Serve immediately for a fresh, creamy, and satisfying meal.

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

Enjoy a velvety, dairy-free Alfredo experience that perfectly marries the nutty richness of cashews with the subtle sweetness of roasted cauliflower. This dish is tossed with fresh zucchini noodles and enhanced with tofu and nutritional yeast for a creamy, satisfying sauce that delivers both comfort and a nourishing protein boost.

NUTRITION

579kcal
Protein
33.6g
Fat
35.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (200g)

1 cup Cauliflower Florets (107g)

1/4 cup Raw Cashews (36g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 cup Nutritional Yeast (15g)

150g Extra-Firm Tofu

1 tsp Olive Oil

1 tbsp Hemp Seeds

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside. Cut cauliflower into florets if not pre-cut.

  • 2

    In a small pan, warm olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.

  • 3

    In a high-speed blender, combine raw cashews, cauliflower florets, unsweetened almond milk, nutritional yeast, sautéed garlic, and a pinch of salt and pepper. Blend until completely smooth and creamy.

  • 4

    Crush the extra-firm tofu slightly and add to the blender. Blend again until the tofu is incorporated into a smooth sauce.

  • 5

    Pour the sauce over the zucchini noodles in a bowl. Gently toss to coat the noodles evenly.

  • 6

    Top with hemp seeds and an extra sprinkle of salt and pepper if desired. Serve immediately for a fresh, creamy, and satisfying meal.