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 where tender cauliflower and soaked cashews blend into a luxurious sauce infused with nutritional yeast and a touch of garlic. Enhanced with cubes of extra-firm tofu for a protein boost and served over fresh spiralized zucchini noodles, this dish offers a satisfying balance of creaminess and brightness, making it perfect for a wholesome meal any time of day.

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NUTRITION

534kcal
Protein
33.3g
Fat
28.2g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets (107g)

2 medium zucchini, spiralized (200g)

1/4 cup raw cashews (36g)

1/2 cup unsweetened almond milk (120ml)

3 tbsp nutritional yeast (24g)

1/2 cup extra-firm tofu (126g)

1 garlic clove

1 tsp extra virgin olive oil

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and olive oil. Blend until smooth and creamy; season with salt and pepper to taste.

  • 3

    Lightly sauté the cubed tofu in a non-stick pan over medium heat for 3-4 minutes until slightly golden on all sides.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles and set aside.

  • 5

    Combine the creamy sauce with the sautéed tofu in the pan, warming the mixture gently. Avoid boiling to preserve the creamy texture.

  • 6

    Plate the zucchini noodles and ladle the creamy cashew cauliflower Alfredo over them. Garnish with a sprinkle of extra nutritional yeast or fresh herbs if desired, 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 where tender cauliflower and soaked cashews blend into a luxurious sauce infused with nutritional yeast and a touch of garlic. Enhanced with cubes of extra-firm tofu for a protein boost and served over fresh spiralized zucchini noodles, this dish offers a satisfying balance of creaminess and brightness, making it perfect for a wholesome meal any time of day.

NUTRITION

534kcal
Protein
33.3g
Fat
28.2g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets (107g)

2 medium zucchini, spiralized (200g)

1/4 cup raw cashews (36g)

1/2 cup unsweetened almond milk (120ml)

3 tbsp nutritional yeast (24g)

1/2 cup extra-firm tofu (126g)

1 garlic clove

1 tsp extra virgin olive oil

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and olive oil. Blend until smooth and creamy; season with salt and pepper to taste.

  • 3

    Lightly sauté the cubed tofu in a non-stick pan over medium heat for 3-4 minutes until slightly golden on all sides.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles and set aside.

  • 5

    Combine the creamy sauce with the sautéed tofu in the pan, warming the mixture gently. Avoid boiling to preserve the creamy texture.

  • 6

    Plate the zucchini noodles and ladle the creamy cashew cauliflower Alfredo over them. Garnish with a sprinkle of extra nutritional yeast or fresh herbs if desired, and serve warm.