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 twist on classic Alfredo with a creamy, dreamy sauce made from cauliflower and cashews, perfectly blended with garlic and nutritional yeast. Tossed with crisp zucchini noodles, pan-seared tofu and tender lentils, this dish offers a silky texture with bursts of savory flavor that will satisfy your tastebuds.

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NUTRITION

544kcal
Protein
31.6g
Fat
23.3g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1/4 cup Raw Cashews (35g)

2 medium Zucchini (196g, spiralized)

2 cloves Garlic (6g)

1 tsp Olive Oil (4.5g)

1/2 cup Vegetable Broth (120g)

2 tbsp Nutritional Yeast (16g)

100g Firm Tofu

1/2 cup Cooked Lentils (100g)

Salt & Pepper to taste

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PREPARATION

  • 1

    If not pre-soaked, soak the cashews in warm water for at least 30 minutes to soften.

  • 2

    Steam or lightly boil the cauliflower florets until tender (about 8-10 minutes), then drain.

  • 3

    In a high-speed blender, combine the steamed cauliflower, soaked cashews (drained), garlic, vegetable broth, nutritional yeast, salt, and pepper. Blend until the mixture is completely smooth and creamy. Adjust seasoning as needed.

  • 4

    Heat olive oil in a pan over medium heat. Add diced firm tofu and cook for about 3-4 minutes until lightly golden on all sides.

  • 5

    Add the cooked lentils to the pan with tofu and stir gently for another 2 minutes to warm through.

  • 6

    In a large bowl, toss the spiralized zucchini noodles with the tofu and lentil mixture.

  • 7

    Pour the creamy cauliflower cashew sauce over the zucchini noodles and toss until evenly coated.

  • 8

    Serve immediately, garnished with additional nutritional yeast or freshly ground pepper 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 twist on classic Alfredo with a creamy, dreamy sauce made from cauliflower and cashews, perfectly blended with garlic and nutritional yeast. Tossed with crisp zucchini noodles, pan-seared tofu and tender lentils, this dish offers a silky texture with bursts of savory flavor that will satisfy your tastebuds.

NUTRITION

544kcal
Protein
31.6g
Fat
23.3g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1/4 cup Raw Cashews (35g)

2 medium Zucchini (196g, spiralized)

2 cloves Garlic (6g)

1 tsp Olive Oil (4.5g)

1/2 cup Vegetable Broth (120g)

2 tbsp Nutritional Yeast (16g)

100g Firm Tofu

1/2 cup Cooked Lentils (100g)

Salt & Pepper to taste

PREPARATION

  • 1

    If not pre-soaked, soak the cashews in warm water for at least 30 minutes to soften.

  • 2

    Steam or lightly boil the cauliflower florets until tender (about 8-10 minutes), then drain.

  • 3

    In a high-speed blender, combine the steamed cauliflower, soaked cashews (drained), garlic, vegetable broth, nutritional yeast, salt, and pepper. Blend until the mixture is completely smooth and creamy. Adjust seasoning as needed.

  • 4

    Heat olive oil in a pan over medium heat. Add diced firm tofu and cook for about 3-4 minutes until lightly golden on all sides.

  • 5

    Add the cooked lentils to the pan with tofu and stir gently for another 2 minutes to warm through.

  • 6

    In a large bowl, toss the spiralized zucchini noodles with the tofu and lentil mixture.

  • 7

    Pour the creamy cauliflower cashew sauce over the zucchini noodles and toss until evenly coated.

  • 8

    Serve immediately, garnished with additional nutritional yeast or freshly ground pepper if desired.