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 velvety, dairy-free Alfredo that blends the nuttiness of cashews with the smoothness of cauliflower and tofu, elevated by a touch of nutritional yeast and white beans for extra creaminess and protein. This dish is paired with fresh zucchini noodles for a satisfying meal that’s both light and hearty.

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NUTRITION

591kcal
Protein
35.3g
Fat
30.6g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup raw cashews (40g)

1 cup cauliflower florets (107g)

4 ounces firm tofu (113g)

1/2 cup cannellini beans (130g)

1/2 cup unsweetened almond milk (120g)

2 tbsp nutritional yeast (16g)

2 medium zucchini (as noodles, ~200g)

1 garlic clove

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing the zucchinis and setting them aside.

  • 2

    Steam the cauliflower florets until tender, about 5-7 minutes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, firm tofu, cannellini beans, unsweetened almond milk, nutritional yeast, garlic, lemon juice, olive oil, and a pinch of salt and pepper. Blend until completely smooth and creamy. If needed, add a splash of water to reach your desired consistency.

  • 4

    Taste and adjust seasoning if necessary.

  • 5

    In a pan, lightly warm the zucchini noodles over medium heat for 1-2 minutes, ensuring they remain firm and not mushy.

  • 6

    Pour the creamy sauce over the warmed zucchini noodles and gently toss to combine.

  • 7

    Serve immediately, garnishing with a sprinkle of 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

Enjoy a velvety, dairy-free Alfredo that blends the nuttiness of cashews with the smoothness of cauliflower and tofu, elevated by a touch of nutritional yeast and white beans for extra creaminess and protein. This dish is paired with fresh zucchini noodles for a satisfying meal that’s both light and hearty.

NUTRITION

591kcal
Protein
35.3g
Fat
30.6g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup raw cashews (40g)

1 cup cauliflower florets (107g)

4 ounces firm tofu (113g)

1/2 cup cannellini beans (130g)

1/2 cup unsweetened almond milk (120g)

2 tbsp nutritional yeast (16g)

2 medium zucchini (as noodles, ~200g)

1 garlic clove

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing the zucchinis and setting them aside.

  • 2

    Steam the cauliflower florets until tender, about 5-7 minutes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, firm tofu, cannellini beans, unsweetened almond milk, nutritional yeast, garlic, lemon juice, olive oil, and a pinch of salt and pepper. Blend until completely smooth and creamy. If needed, add a splash of water to reach your desired consistency.

  • 4

    Taste and adjust seasoning if necessary.

  • 5

    In a pan, lightly warm the zucchini noodles over medium heat for 1-2 minutes, ensuring they remain firm and not mushy.

  • 6

    Pour the creamy sauce over the warmed zucchini noodles and gently toss to combine.

  • 7

    Serve immediately, garnishing with a sprinkle of nutritional yeast or fresh herbs if desired.