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

Delight in a luscious, dairy-free twist on classic Alfredo. Tender zucchini noodles are enveloped in a silky sauce crafted from blended cauliflower, cashews, white beans, and extra-firm tofu, accented with nutritional yeast and garlic. This dish is a satisfying blend of creamy texture and bright, savory flavors ideal for a nourishing meal.

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NUTRITION

537kcal
Protein
32.4g
Fat
30g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/3 cup Raw Cashews (40g)

4 oz Extra-firm Tofu (113g)

1/4 cup Cannellini Beans (60g)

2 tbsp Nutritional Yeast (16g)

2 medium Zucchinis (300g) turned into noodles

1 tsp Olive Oil (4.5g)

2 Garlic Cloves

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing 2 medium zucchinis. Set aside.

  • 2

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

  • 3

    Heat olive oil in a pan over medium heat and sauté minced garlic until fragrant.

  • 4

    In a high-speed blender, combine the steamed cauliflower, raw cashews, extra-firm tofu, cannellini beans, nutritional yeast, sautéed garlic, and lemon juice. Blend until smooth and creamy. If needed, add a splash of water to reach the desired consistency.

  • 5

    Season the sauce with salt and black pepper to taste.

  • 6

    In a large skillet, warm the zucchini noodles over medium heat for 2-3 minutes until just tender.

  • 7

    Pour the creamy sauce over the zucchini noodles and gently toss to coat evenly.

  • 8

    Serve immediately, garnishing with additional nutritional yeast or fresh herbs 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

Delight in a luscious, dairy-free twist on classic Alfredo. Tender zucchini noodles are enveloped in a silky sauce crafted from blended cauliflower, cashews, white beans, and extra-firm tofu, accented with nutritional yeast and garlic. This dish is a satisfying blend of creamy texture and bright, savory flavors ideal for a nourishing meal.

NUTRITION

537kcal
Protein
32.4g
Fat
30g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/3 cup Raw Cashews (40g)

4 oz Extra-firm Tofu (113g)

1/4 cup Cannellini Beans (60g)

2 tbsp Nutritional Yeast (16g)

2 medium Zucchinis (300g) turned into noodles

1 tsp Olive Oil (4.5g)

2 Garlic Cloves

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing 2 medium zucchinis. Set aside.

  • 2

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

  • 3

    Heat olive oil in a pan over medium heat and sauté minced garlic until fragrant.

  • 4

    In a high-speed blender, combine the steamed cauliflower, raw cashews, extra-firm tofu, cannellini beans, nutritional yeast, sautéed garlic, and lemon juice. Blend until smooth and creamy. If needed, add a splash of water to reach the desired consistency.

  • 5

    Season the sauce with salt and black pepper to taste.

  • 6

    In a large skillet, warm the zucchini noodles over medium heat for 2-3 minutes until just tender.

  • 7

    Pour the creamy sauce over the zucchini noodles and gently toss to coat evenly.

  • 8

    Serve immediately, garnishing with additional nutritional yeast or fresh herbs if desired.