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 luscious, dairy-free twist on traditional Alfredo featuring a velvety cashew and cauliflower sauce tossed with zucchini noodles. Enhanced with protein-packed tofu and sweet green peas, this savory dish delivers a satisfying creamy texture and vibrant flavors perfect for a balanced meal.

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NUTRITION

553kcal
Protein
39.2g
Fat
28.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (~107g)

1/4 cup Raw Cashews (~36g)

1 medium Zucchini (spiralized, ~196g)

2 tbsp Nutritional Yeast (~16g)

1/2 cup Unsweetened Almond Milk (~120g)

150g Extra Firm Tofu

1/2 cup Green Peas (~80g)

1 Garlic Clove

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Prepare the sauce by steaming the cauliflower florets until tender, about 8-10 minutes.

  • 2

    While the cauliflower steams, blend the steamed cauliflower, soaked cashews, almond milk, garlic clove, lemon juice, and nutritional yeast until smooth and creamy.

  • 3

    Cube the extra firm tofu and lightly sauté in a nonstick pan until edges are golden. Set aside.

  • 4

    In a separate pot, quickly blanch the green peas for 2-3 minutes until vibrant.

  • 5

    Using a spiralizer, create zucchini noodles from the medium zucchini. Optionally, lightly sauté them for 1-2 minutes in a pan or serve raw.

  • 6

    Combine the zucchini noodles, sautéed tofu, and green peas in a large bowl. Pour the creamy cashew-cauliflower sauce over the mixture and gently toss to coat evenly.

  • 7

    Season with salt and pepper to taste, and garnish with extra nutritional yeast if desired before serving.

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 luscious, dairy-free twist on traditional Alfredo featuring a velvety cashew and cauliflower sauce tossed with zucchini noodles. Enhanced with protein-packed tofu and sweet green peas, this savory dish delivers a satisfying creamy texture and vibrant flavors perfect for a balanced meal.

NUTRITION

553kcal
Protein
39.2g
Fat
28.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (~107g)

1/4 cup Raw Cashews (~36g)

1 medium Zucchini (spiralized, ~196g)

2 tbsp Nutritional Yeast (~16g)

1/2 cup Unsweetened Almond Milk (~120g)

150g Extra Firm Tofu

1/2 cup Green Peas (~80g)

1 Garlic Clove

1 tbsp Lemon Juice

PREPARATION

  • 1

    Prepare the sauce by steaming the cauliflower florets until tender, about 8-10 minutes.

  • 2

    While the cauliflower steams, blend the steamed cauliflower, soaked cashews, almond milk, garlic clove, lemon juice, and nutritional yeast until smooth and creamy.

  • 3

    Cube the extra firm tofu and lightly sauté in a nonstick pan until edges are golden. Set aside.

  • 4

    In a separate pot, quickly blanch the green peas for 2-3 minutes until vibrant.

  • 5

    Using a spiralizer, create zucchini noodles from the medium zucchini. Optionally, lightly sauté them for 1-2 minutes in a pan or serve raw.

  • 6

    Combine the zucchini noodles, sautéed tofu, and green peas in a large bowl. Pour the creamy cashew-cauliflower sauce over the mixture and gently toss to coat evenly.

  • 7

    Season with salt and pepper to taste, and garnish with extra nutritional yeast if desired before serving.