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 silky, nutrient-packed twist on a classic Alfredo. Tender zucchini noodles are generously coated with a creamy, velvety sauce made from steamed cauliflower, raw cashews, and silken tofu, all enriched with the savory flavor of nutritional yeast and a hit of garlic. This dish is both comforting and satisfying while keeping your macros in check.

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NUTRITION

593kcal
Protein
35.5g
Fat
36.3g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

2 medium Zucchini (196g total, spiralized into noodles)

1/4 cup Raw Cashews (40g)

1 cup Silken Tofu (252g)

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, silken tofu, raw cashews, nutritional yeast, garlic, and lemon juice. Blend until completely smooth. Add a splash of water if needed to reach a creamy consistency.

  • 3

    Heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are just tender but still retain some crunch.

  • 4

    Pour the creamy sauce over the zucchini noodles in the skillet, stirring gently to combine. Warm the mixture for 1-2 minutes, allowing the flavors to meld.

  • 5

    Season with salt and pepper to taste, then 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 silky, nutrient-packed twist on a classic Alfredo. Tender zucchini noodles are generously coated with a creamy, velvety sauce made from steamed cauliflower, raw cashews, and silken tofu, all enriched with the savory flavor of nutritional yeast and a hit of garlic. This dish is both comforting and satisfying while keeping your macros in check.

NUTRITION

593kcal
Protein
35.5g
Fat
36.3g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

2 medium Zucchini (196g total, spiralized into noodles)

1/4 cup Raw Cashews (40g)

1 cup Silken Tofu (252g)

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, silken tofu, raw cashews, nutritional yeast, garlic, and lemon juice. Blend until completely smooth. Add a splash of water if needed to reach a creamy consistency.

  • 3

    Heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are just tender but still retain some crunch.

  • 4

    Pour the creamy sauce over the zucchini noodles in the skillet, stirring gently to combine. Warm the mixture for 1-2 minutes, allowing the flavors to meld.

  • 5

    Season with salt and pepper to taste, then serve immediately.