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

Delight in a velvety cashew alfredo sauce paired with fresh zucchini noodles and protein-packed tofu and chickpeas. This dish delivers a satisfying, creamy texture with a light tang of lemon and a savory depth from nutritional yeast, making it a nourishing, balanced meal.

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NUTRITION

516kcal
Protein
32.2g
Fat
23.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra Firm Tofu

1/4 cup Raw Cashews

1/2 cup Cooked Chickpeas

2 Tbsp Nutritional Yeast

2 Medium Zucchini

2 Cloves Garlic

1 Tbsp Lemon Juice

1/2 cup Water

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into small cubes and set aside.

  • 2

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

  • 3

    In a blender, combine raw cashews, cooked chickpeas, nutritional yeast, garlic, lemon juice, water, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust water if necessary to achieve a silky sauce consistency.

  • 4

    Lightly sauté the tofu cubes in a non-stick skillet over medium heat until they are lightly golden on all sides. Season with a pinch of salt and pepper.

  • 5

    In a large bowl, combine the zucchini noodles with the cashew alfredo sauce until the noodles are well coated.

  • 6

    Gently fold in the sautéed tofu pieces. Optionally, warm the combined mixture over low heat for 2-3 minutes to meld the flavors together.

  • 7

    Serve immediately, enjoying the fresh, creamy, and nutritious dish.

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

Delight in a velvety cashew alfredo sauce paired with fresh zucchini noodles and protein-packed tofu and chickpeas. This dish delivers a satisfying, creamy texture with a light tang of lemon and a savory depth from nutritional yeast, making it a nourishing, balanced meal.

NUTRITION

516kcal
Protein
32.2g
Fat
23.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra Firm Tofu

1/4 cup Raw Cashews

1/2 cup Cooked Chickpeas

2 Tbsp Nutritional Yeast

2 Medium Zucchini

2 Cloves Garlic

1 Tbsp Lemon Juice

1/2 cup Water

Salt and Pepper (to taste)

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into small cubes and set aside.

  • 2

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

  • 3

    In a blender, combine raw cashews, cooked chickpeas, nutritional yeast, garlic, lemon juice, water, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust water if necessary to achieve a silky sauce consistency.

  • 4

    Lightly sauté the tofu cubes in a non-stick skillet over medium heat until they are lightly golden on all sides. Season with a pinch of salt and pepper.

  • 5

    In a large bowl, combine the zucchini noodles with the cashew alfredo sauce until the noodles are well coated.

  • 6

    Gently fold in the sautéed tofu pieces. Optionally, warm the combined mixture over low heat for 2-3 minutes to meld the flavors together.

  • 7

    Serve immediately, enjoying the fresh, creamy, and nutritious dish.