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 smartly blends roasted cauliflower, cashews, and a hint of nutritional yeast to create a luxuriously creamy sauce accented by a burst of lemon. This dish is beautifully paired with zucchini noodles, enriched by hearty chickpeas and tofu for an extra protein punch, delivering a balanced and flavorful meal.

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NUTRITION

551kcal
Protein
33.4g
Fat
23g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 medium zucchini (spiralized)

1 cup cauliflower florets

1/4 cup raw cashews

1/2 cup unsweetened almond milk

2 tbsp nutritional yeast

1/2 cup cooked chickpeas

100g extra-firm tofu

2 garlic cloves

1 tbsp lemon juice

Salt, black pepper & dried basil to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, and roast for about 20 minutes until tender.

  • 2

    In a high-speed blender, combine the roasted cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic cloves, lemon juice, and a pinch of salt and pepper. Blend until completely smooth and creamy.

  • 3

    Press the extra-firm tofu to remove excess moisture, then cut into cubes. Lightly season them with salt and dried basil. Optionally, sauté the tofu cubes in a non-stick pan for 3-4 minutes until lightly browned for added texture.

  • 4

    In a large bowl, toss the spiralized zucchini noodles with the blended creamy sauce. Fold in the chickpeas and tofu cubes. If desired, warm the mixture gently on low heat to allow all flavors to meld, but be cautious not to overcook the zucchini.

  • 5

    Adjust the seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately.

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 smartly blends roasted cauliflower, cashews, and a hint of nutritional yeast to create a luxuriously creamy sauce accented by a burst of lemon. This dish is beautifully paired with zucchini noodles, enriched by hearty chickpeas and tofu for an extra protein punch, delivering a balanced and flavorful meal.

NUTRITION

551kcal
Protein
33.4g
Fat
23g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 medium zucchini (spiralized)

1 cup cauliflower florets

1/4 cup raw cashews

1/2 cup unsweetened almond milk

2 tbsp nutritional yeast

1/2 cup cooked chickpeas

100g extra-firm tofu

2 garlic cloves

1 tbsp lemon juice

Salt, black pepper & dried basil to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, and roast for about 20 minutes until tender.

  • 2

    In a high-speed blender, combine the roasted cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic cloves, lemon juice, and a pinch of salt and pepper. Blend until completely smooth and creamy.

  • 3

    Press the extra-firm tofu to remove excess moisture, then cut into cubes. Lightly season them with salt and dried basil. Optionally, sauté the tofu cubes in a non-stick pan for 3-4 minutes until lightly browned for added texture.

  • 4

    In a large bowl, toss the spiralized zucchini noodles with the blended creamy sauce. Fold in the chickpeas and tofu cubes. If desired, warm the mixture gently on low heat to allow all flavors to meld, but be cautious not to overcook the zucchini.

  • 5

    Adjust the seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately.