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 sauce made with blended cauliflower, cashews, tofu, and nutritional yeast poured over a bed of fresh zucchini noodles. This vibrant dish delivers a comforting creaminess with a protein boost that perfectly complements your healthy lifestyle.

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NUTRITION

573kcal
Protein
36.8g
Fat
34.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/4 cup Raw Cashews (35g)

2 tbsp Nutritional Yeast (16g total)

200g Firm Tofu

2 medium Zucchini (392g total)

1/2 cup Unsweetened Almond Milk (120g)

2 cloves Garlic

1 tsp Olive Oil

Salt & Black Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add the olive oil.

  • 2

    Add minced garlic and sauté for about 1 minute until aromatic.

  • 3

    In a high-speed blender, combine cauliflower florets, cashews, tofu, nutritional yeast, almond milk, lemon juice, and a pinch of salt and pepper. Blend until you obtain a smooth and creamy sauce.

  • 4

    Pour the sauce back into the pan and warm over low to medium heat, stirring frequently. Adjust seasoning as needed.

  • 5

    Using a spiralizer, create zucchini noodles from the medium zucchinis. Alternatively, use a vegetable peeler to form ribbons.

  • 6

    Lightly sauté the zucchini noodles for 1-2 minutes in a separate pan, just until slightly tender but still retaining their crunch.

  • 7

    Plate the zucchini noodles and generously spoon the creamy cauliflower cashew Alfredo sauce over the top.

  • 8

    Serve warm and enjoy a delicious, protein-packed 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

Enjoy a velvety, dairy-free Alfredo sauce made with blended cauliflower, cashews, tofu, and nutritional yeast poured over a bed of fresh zucchini noodles. This vibrant dish delivers a comforting creaminess with a protein boost that perfectly complements your healthy lifestyle.

NUTRITION

573kcal
Protein
36.8g
Fat
34.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/4 cup Raw Cashews (35g)

2 tbsp Nutritional Yeast (16g total)

200g Firm Tofu

2 medium Zucchini (392g total)

1/2 cup Unsweetened Almond Milk (120g)

2 cloves Garlic

1 tsp Olive Oil

Salt & Black Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add the olive oil.

  • 2

    Add minced garlic and sauté for about 1 minute until aromatic.

  • 3

    In a high-speed blender, combine cauliflower florets, cashews, tofu, nutritional yeast, almond milk, lemon juice, and a pinch of salt and pepper. Blend until you obtain a smooth and creamy sauce.

  • 4

    Pour the sauce back into the pan and warm over low to medium heat, stirring frequently. Adjust seasoning as needed.

  • 5

    Using a spiralizer, create zucchini noodles from the medium zucchinis. Alternatively, use a vegetable peeler to form ribbons.

  • 6

    Lightly sauté the zucchini noodles for 1-2 minutes in a separate pan, just until slightly tender but still retaining their crunch.

  • 7

    Plate the zucchini noodles and generously spoon the creamy cauliflower cashew Alfredo sauce over the top.

  • 8

    Serve warm and enjoy a delicious, protein-packed dairy-free Alfredo dish.