NUTRITION

SERVINGS

INGREDIENTS

1 cup Cauliflower (chopped)

1/4 cup Raw Cashews (soaked)

2 medium Zucchinis (spiralized)

2 tbsp Nutritional Yeast

150g Extra Firm Tofu

1/3 cup Cooked Chickpeas

1 tsp Olive Oil

2 cloves Garlic

1/2 cup Vegetable Broth or Water

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium heat and add olive oil.

• 2

  Sauté minced garlic for about 1 minute until fragrant.

• 3

  Add chopped cauliflower to the skillet and lightly roast for 5 minutes to enhance its flavor.

• 4

  In a high-speed blender, combine the roasted cauliflower, soaked cashews, nutritional yeast, vegetable broth, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy.

• 5

  Drain the tofu and pat dry. Cube it and add to the blender with the sauce if you prefer a uniform consistency, or reserve to gently stir in later for texture.

• 6

  For added protein and texture, toss in the cooked chickpeas either blended partially or reserved for topping.

• 7

  Spiralize the zucchini into noodles using a spiralizer. Place them in a bowl.

• 8

  Return the sauce to the skillet, add the tofu cubes (if not blended) and gently heat for 2-3 minutes to let the flavors meld.

• 9

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

• 10

  Season with additional salt and pepper to taste and serve warm.