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 sauce that envelops tender cauliflower and perfectly sautéed chickpeas and tofu, all served atop light, refreshing zucchini noodles. This comforting dish boasts a creamy texture and bright flavor accents from garlic and lemon, making it a satisfying meal at any time of day.

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NUTRITION

584kcal
Protein
34.5g
Fat
28.5g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets

1/4 cup raw cashews

2 medium zucchini (spiralized)

1/2 cup chickpeas, drained

6 ounces extra-firm tofu

2 garlic cloves

1 tbsp lemon juice

1 tbsp nutritional yeast

1 tsp olive oil

1/2 cup water

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PREPARATION

  • 1

    Begin by steaming the cauliflower florets until tender, about 6-8 minutes, then set aside.

  • 2

    Drain and press the extra-firm tofu, then cut it into bite-sized cubes.

  • 3

    In a blender, combine the raw cashews, garlic cloves, lemon juice, nutritional yeast, and 1/2 cup water. Blend until smooth to create a creamy sauce.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the tofu cubes until lightly golden on all sides, then add the chickpeas and cook for another 2 minutes.

  • 5

    Stir in the steamed cauliflower and pour in the cashew sauce. Allow the mixture to simmer for 3-4 minutes so the flavors meld together.

  • 6

    Toss in the zucchini noodles, gently warming them in the sauce until just tender, about 2 minutes, ensuring they remain firm and fresh.

  • 7

    Taste and adjust seasoning if needed (salt and pepper can be added per preference), and serve warm.

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 sauce that envelops tender cauliflower and perfectly sautéed chickpeas and tofu, all served atop light, refreshing zucchini noodles. This comforting dish boasts a creamy texture and bright flavor accents from garlic and lemon, making it a satisfying meal at any time of day.

NUTRITION

584kcal
Protein
34.5g
Fat
28.5g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets

1/4 cup raw cashews

2 medium zucchini (spiralized)

1/2 cup chickpeas, drained

6 ounces extra-firm tofu

2 garlic cloves

1 tbsp lemon juice

1 tbsp nutritional yeast

1 tsp olive oil

1/2 cup water

PREPARATION

  • 1

    Begin by steaming the cauliflower florets until tender, about 6-8 minutes, then set aside.

  • 2

    Drain and press the extra-firm tofu, then cut it into bite-sized cubes.

  • 3

    In a blender, combine the raw cashews, garlic cloves, lemon juice, nutritional yeast, and 1/2 cup water. Blend until smooth to create a creamy sauce.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the tofu cubes until lightly golden on all sides, then add the chickpeas and cook for another 2 minutes.

  • 5

    Stir in the steamed cauliflower and pour in the cashew sauce. Allow the mixture to simmer for 3-4 minutes so the flavors meld together.

  • 6

    Toss in the zucchini noodles, gently warming them in the sauce until just tender, about 2 minutes, ensuring they remain firm and fresh.

  • 7

    Taste and adjust seasoning if needed (salt and pepper can be added per preference), and serve warm.