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, dairy-free Alfredo that blends steamed cauliflower, rich cashews, and extra-firm tofu with a burst of lemon and garlic, all tossed with fresh zucchini noodles. This vibrant dish is as satisfying as it is nutritious, offering a velvety sauce that clings perfectly to each spiral of zucchini while delivering a hearty boost of plant-based protein.

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NUTRITION

549kcal
Protein
34g
Fat
31.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

¼ cup Raw Cashews (40g)

2 medium Zucchini (196g) turned into noodles

150g Extra Firm Tofu

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

¼ cup Low-Sodium Vegetable Broth (60g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    While the cauliflower cooks, prepare zucchini noodles using a spiralizer or vegetable peeler and set aside.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, extra firm tofu, nutritional yeast, garlic, vegetable broth, and lemon juice. Blend until completely smooth and creamy. If the sauce is too thick, add a splash more broth to reach your desired consistency.

  • 4

    Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but not mushy.

  • 5

    Pour the creamy cauliflower cashew sauce over the zucchini noodles, gently tossing to combine. Warm through for another 2 minutes, allowing flavors to meld.

  • 6

    Season with salt, pepper, and Italian herbs to taste. Adjust the seasoning or consistency as needed before serving.

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, dairy-free Alfredo that blends steamed cauliflower, rich cashews, and extra-firm tofu with a burst of lemon and garlic, all tossed with fresh zucchini noodles. This vibrant dish is as satisfying as it is nutritious, offering a velvety sauce that clings perfectly to each spiral of zucchini while delivering a hearty boost of plant-based protein.

NUTRITION

549kcal
Protein
34g
Fat
31.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

¼ cup Raw Cashews (40g)

2 medium Zucchini (196g) turned into noodles

150g Extra Firm Tofu

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

¼ cup Low-Sodium Vegetable Broth (60g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    While the cauliflower cooks, prepare zucchini noodles using a spiralizer or vegetable peeler and set aside.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, extra firm tofu, nutritional yeast, garlic, vegetable broth, and lemon juice. Blend until completely smooth and creamy. If the sauce is too thick, add a splash more broth to reach your desired consistency.

  • 4

    Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but not mushy.

  • 5

    Pour the creamy cauliflower cashew sauce over the zucchini noodles, gently tossing to combine. Warm through for another 2 minutes, allowing flavors to meld.

  • 6

    Season with salt, pepper, and Italian herbs to taste. Adjust the seasoning or consistency as needed before serving.