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

A luscious, creamy dairy-free Alfredo that blends steamed cauliflower, raw cashews, and firm tofu with a nutty kick from nutritional yeast. Silky and comforting, this dish features zucchini noodles tossed in the velvety sauce, offering a satisfying meal perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

476kcal
Protein
34.4g
Fat
27.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets (107g)

1 medium zucchini (196g)

1/4 cup raw cashews (36g)

1/2 cup unsweetened almond milk (120ml)

2 tbsp nutritional yeast (16g)

200g firm tofu

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and firm tofu. Blend until the mixture forms a smooth, creamy sauce.

  • 3

    Using a spiralizer (or vegetable peeler), create zucchini noodles from the medium zucchini.

  • 4

    In a large pan over medium heat, gently warm the blended sauce for 2-3 minutes. Add the zucchini noodles and toss until they are well coated and slightly warmed, about 2 minutes. Avoid overcooking to keep the noodles crisp.

  • 5

    Season with salt and pepper to taste, and 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

A luscious, creamy dairy-free Alfredo that blends steamed cauliflower, raw cashews, and firm tofu with a nutty kick from nutritional yeast. Silky and comforting, this dish features zucchini noodles tossed in the velvety sauce, offering a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

476kcal
Protein
34.4g
Fat
27.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets (107g)

1 medium zucchini (196g)

1/4 cup raw cashews (36g)

1/2 cup unsweetened almond milk (120ml)

2 tbsp nutritional yeast (16g)

200g firm tofu

1 clove garlic

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and firm tofu. Blend until the mixture forms a smooth, creamy sauce.

  • 3

    Using a spiralizer (or vegetable peeler), create zucchini noodles from the medium zucchini.

  • 4

    In a large pan over medium heat, gently warm the blended sauce for 2-3 minutes. Add the zucchini noodles and toss until they are well coated and slightly warmed, about 2 minutes. Avoid overcooking to keep the noodles crisp.

  • 5

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