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, plant-based twist on classic Alfredo – a velvety, cashew-infused cauliflower sauce delicately seasoned with garlic, nutritional yeast, and a touch of lemon. Tossed with fresh zucchini noodles, firm tofu, and white beans for an extra protein hit, this dish delivers a satisfying balance of creaminess and brightness perfect for a nourishing meal any time of day.

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NUTRITION

574kcal
Protein
32.9g
Fat
28.8g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower Florets (150g)

1 oz Raw Cashews (28g)

2 medium Zucchinis (200g) spiralized

1 cup Unsweetened Almond Milk (240ml)

2 tbsp Nutritional Yeast (16g)

1 small Onion (70g)

2 cloves Garlic

0.5 tbsp Olive Oil

100g Firm Tofu

0.5 cup Cannellini Beans (130g)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by steaming the cauliflower florets until tender, about 8-10 minutes.

  • 2

    Meanwhile, spiralize the zucchinis to create noodles and set aside.

  • 3

    In a blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper. Blend until you achieve a smooth, creamy sauce.

  • 4

    In a large pan, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes.

  • 5

    Add the blended sauce to the pan with onions and let it simmer gently for 2 minutes to meld the flavors.

  • 6

    Gently fold in the firm tofu (cut into cubes) and cannellini beans to boost the protein content, warming them through without breaking them apart.

  • 7

    Toss the zucchini noodles into the pan and stir until they are evenly coated with the creamy sauce, cooking for an additional 2-3 minutes until just tender.

  • 8

    Season with additional salt and pepper if desired, and serve immediately while warm.

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, plant-based twist on classic Alfredo – a velvety, cashew-infused cauliflower sauce delicately seasoned with garlic, nutritional yeast, and a touch of lemon. Tossed with fresh zucchini noodles, firm tofu, and white beans for an extra protein hit, this dish delivers a satisfying balance of creaminess and brightness perfect for a nourishing meal any time of day.

NUTRITION

574kcal
Protein
32.9g
Fat
28.8g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower Florets (150g)

1 oz Raw Cashews (28g)

2 medium Zucchinis (200g) spiralized

1 cup Unsweetened Almond Milk (240ml)

2 tbsp Nutritional Yeast (16g)

1 small Onion (70g)

2 cloves Garlic

0.5 tbsp Olive Oil

100g Firm Tofu

0.5 cup Cannellini Beans (130g)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by steaming the cauliflower florets until tender, about 8-10 minutes.

  • 2

    Meanwhile, spiralize the zucchinis to create noodles and set aside.

  • 3

    In a blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper. Blend until you achieve a smooth, creamy sauce.

  • 4

    In a large pan, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes.

  • 5

    Add the blended sauce to the pan with onions and let it simmer gently for 2 minutes to meld the flavors.

  • 6

    Gently fold in the firm tofu (cut into cubes) and cannellini beans to boost the protein content, warming them through without breaking them apart.

  • 7

    Toss the zucchini noodles into the pan and stir until they are evenly coated with the creamy sauce, cooking for an additional 2-3 minutes until just tender.

  • 8

    Season with additional salt and pepper if desired, and serve immediately while warm.