Creamy Cashew Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo with Zucchini Noodles

Enjoy this rich and velvety dairy-free Alfredo sauce blended with raw cashews, silken tofu, and nutritional yeast, all tossed with light and crisp zucchini noodles. Enhanced with a drizzle of olive oil and a sprinkle of hemp seeds, this dish delivers a surprisingly satisfying creamy texture and a burst of fresh garlic and lemon flavor, making it a perfect indulgence for any meal.

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NUTRITION

589kcal
Protein
32.3g
Fat
38.9g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (196g)

1/4 cup Raw Cashews (40g)

125g Silken Tofu

1/3 cup Unsweetened Almond Milk (80g)

2 tbsp Nutritional Yeast (16g)

1 tsp Olive Oil (4.5g)

2 tbsp Hemp Seeds (20g)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchini to form noodles and set aside.

  • 2

    In a high-speed blender, combine raw cashews, silken tofu, unsweetened almond milk, nutritional yeast, garlic, lemon juice, and olive oil. Blend until you achieve a smooth, creamy consistency.

  • 3

    Season the sauce with salt and pepper to taste. If it's too thick, add a splash more almond milk for desired consistency.

  • 4

    Transfer the sauce to a large skillet over medium heat. Warm gently for 3-4 minutes, stirring occasionally.

  • 5

    Add the zucchini noodles to the skillet and toss to coat evenly with the creamy sauce. Cook for 2-3 minutes until the noodles are just tender, ensuring they maintain a slight crunch.

  • 6

    Remove from heat and plate immediately. Sprinkle hemp seeds on top for an extra boost of protein and a pleasant crunch.

Creamy Cashew Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo with Zucchini Noodles

Enjoy this rich and velvety dairy-free Alfredo sauce blended with raw cashews, silken tofu, and nutritional yeast, all tossed with light and crisp zucchini noodles. Enhanced with a drizzle of olive oil and a sprinkle of hemp seeds, this dish delivers a surprisingly satisfying creamy texture and a burst of fresh garlic and lemon flavor, making it a perfect indulgence for any meal.

NUTRITION

589kcal
Protein
32.3g
Fat
38.9g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (196g)

1/4 cup Raw Cashews (40g)

125g Silken Tofu

1/3 cup Unsweetened Almond Milk (80g)

2 tbsp Nutritional Yeast (16g)

1 tsp Olive Oil (4.5g)

2 tbsp Hemp Seeds (20g)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchini to form noodles and set aside.

  • 2

    In a high-speed blender, combine raw cashews, silken tofu, unsweetened almond milk, nutritional yeast, garlic, lemon juice, and olive oil. Blend until you achieve a smooth, creamy consistency.

  • 3

    Season the sauce with salt and pepper to taste. If it's too thick, add a splash more almond milk for desired consistency.

  • 4

    Transfer the sauce to a large skillet over medium heat. Warm gently for 3-4 minutes, stirring occasionally.

  • 5

    Add the zucchini noodles to the skillet and toss to coat evenly with the creamy sauce. Cook for 2-3 minutes until the noodles are just tender, ensuring they maintain a slight crunch.

  • 6

    Remove from heat and plate immediately. Sprinkle hemp seeds on top for an extra boost of protein and a pleasant crunch.