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 luscious, dairy-free Alfredo that pairs a velvety cashew-cauliflower sauce with tender zucchini noodles and hearty chickpeas for an extra protein boost. This comforting dish is a vibrant blend of smooth, nutty creaminess and the fresh, light crunch of spiralized zucchini, perfect for a satisfying meal any time of day.

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NUTRITION

606kcal
Protein
34.7g
Fat
22.2g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Cauliflower (107g)

1/4 cup Raw Cashews (36g)

1/2 cup Unsweetened Almond Milk (120g)

3 tbsp Nutritional Yeast (24g)

3/4 cup Cooked Chickpeas (123g)

2 medium Zucchinis (spiralized, ~196g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until completely smooth and creamy. Adjust seasoning to taste.

  • 3

    In a small pan, gently heat the blended sauce over low-medium heat to warm it, stirring occasionally.

  • 4

    Add the cooked chickpeas to the sauce and stir until evenly distributed.

  • 5

    In a separate skillet, lightly sauté the zucchini noodles over medium heat for 2-3 minutes until just tender but still retaining a slight crunch.

  • 6

    Toss the zucchini noodles with the creamy sauce and chickpeas, ensuring the noodles are well coated.

  • 7

    Plate the dish and serve warm. Optionally, garnish with a sprinkle of additional nutritional yeast or black pepper.

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 luscious, dairy-free Alfredo that pairs a velvety cashew-cauliflower sauce with tender zucchini noodles and hearty chickpeas for an extra protein boost. This comforting dish is a vibrant blend of smooth, nutty creaminess and the fresh, light crunch of spiralized zucchini, perfect for a satisfying meal any time of day.

NUTRITION

606kcal
Protein
34.7g
Fat
22.2g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Cauliflower (107g)

1/4 cup Raw Cashews (36g)

1/2 cup Unsweetened Almond Milk (120g)

3 tbsp Nutritional Yeast (24g)

3/4 cup Cooked Chickpeas (123g)

2 medium Zucchinis (spiralized, ~196g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until completely smooth and creamy. Adjust seasoning to taste.

  • 3

    In a small pan, gently heat the blended sauce over low-medium heat to warm it, stirring occasionally.

  • 4

    Add the cooked chickpeas to the sauce and stir until evenly distributed.

  • 5

    In a separate skillet, lightly sauté the zucchini noodles over medium heat for 2-3 minutes until just tender but still retaining a slight crunch.

  • 6

    Toss the zucchini noodles with the creamy sauce and chickpeas, ensuring the noodles are well coated.

  • 7

    Plate the dish and serve warm. Optionally, garnish with a sprinkle of additional nutritional yeast or black pepper.