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 featuring a silky blend of cauliflower, cashews, and extra firm tofu enhanced with a sprinkle of nutritional yeast. The zucchini noodles provide a fresh, light crunch that perfectly complements the creamy sauce, making this dish a comforting yet vibrant option for any meal.

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NUTRITION

506kcal
Protein
41.3g
Fat
25.4g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower florets (150g)

1 oz Raw cashews (28g)

1 cup Extra firm tofu (248g)

2 tbsp Nutritional yeast (16g)

2 medium Zucchinis (300g) spiralized

1 clove Garlic

1/2 cup Vegetable broth (120g)

1 tbsp Lemon juice

Salt, pepper, and nutmeg to taste

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, extra firm tofu, nutritional yeast, garlic, vegetable broth, and lemon juice. Blend until the mixture is perfectly smooth and creamy.

  • 3

    Season the sauce with salt, pepper, and a pinch of nutmeg. Blend again briefly to combine the seasonings.

  • 4

    Prepare the zucchini noodles using a spiralizer or a julienne peeler. If desired, lightly steam or sauté the noodles for 1-2 minutes until just tender.

  • 5

    Pour the warm creamy sauce over the zucchini noodles, mixing gently to ensure every strand is coated.

  • 6

    Serve immediately, garnished with extra nutritional yeast or a squeeze of lemon if desired.

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 featuring a silky blend of cauliflower, cashews, and extra firm tofu enhanced with a sprinkle of nutritional yeast. The zucchini noodles provide a fresh, light crunch that perfectly complements the creamy sauce, making this dish a comforting yet vibrant option for any meal.

NUTRITION

506kcal
Protein
41.3g
Fat
25.4g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower florets (150g)

1 oz Raw cashews (28g)

1 cup Extra firm tofu (248g)

2 tbsp Nutritional yeast (16g)

2 medium Zucchinis (300g) spiralized

1 clove Garlic

1/2 cup Vegetable broth (120g)

1 tbsp Lemon juice

Salt, pepper, and nutmeg to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, extra firm tofu, nutritional yeast, garlic, vegetable broth, and lemon juice. Blend until the mixture is perfectly smooth and creamy.

  • 3

    Season the sauce with salt, pepper, and a pinch of nutmeg. Blend again briefly to combine the seasonings.

  • 4

    Prepare the zucchini noodles using a spiralizer or a julienne peeler. If desired, lightly steam or sauté the noodles for 1-2 minutes until just tender.

  • 5

    Pour the warm creamy sauce over the zucchini noodles, mixing gently to ensure every strand is coated.

  • 6

    Serve immediately, garnished with extra nutritional yeast or a squeeze of lemon if desired.