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 silky, satisfying twist on classic Alfredo featuring a creamy sauce made from lightly roasted cauliflower and raw cashews, blended with nutritional yeast and a hint of garlic and lemon. Tossed with fresh zucchini noodles and bursts of extra-firm tofu, every bite delivers a comforting yet refreshing meal—ideal for a balanced, clean dinner.

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NUTRITION

522kcal
Protein
33.3g
Fat
31.4g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1/3 cup raw cashews (45g)

150g cauliflower florets

1 medium zucchini (196g), spiralized

2 tbsp nutritional yeast (16g)

3 oz extra-firm tofu (85g), cubed

1 tbsp hemp seeds (10g)

1 garlic clove

1 tbsp lemon juice

1/2 cup water

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small saucepan, combine the cauliflower florets, garlic, lemon juice, water, and a pinch of salt. Bring to a simmer and cook until the cauliflower is tender, about 8-10 minutes.

  • 2

    Add the softened cauliflower mixture to a high-speed blender along with the raw cashews, nutritional yeast, and a few cracks of black pepper. Blend until smooth and creamy. Adjust thickness with additional water if necessary.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat and lightly sauté the cubed tofu until golden on all sides. This should take about 5 minutes.

  • 4

    Using a spiralizer or a vegetable peeler, turn the zucchini into noodles. If desired, toss the zucchini noodles in the skillet for 1-2 minutes just to warm them slightly without losing their crunch.

  • 5

    Combine the zucchini noodles with the creamy sauce in a bowl. Gently fold in the sautéed tofu and sprinkle hemp seeds over the top.

  • 6

    Season with additional 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 silky, satisfying twist on classic Alfredo featuring a creamy sauce made from lightly roasted cauliflower and raw cashews, blended with nutritional yeast and a hint of garlic and lemon. Tossed with fresh zucchini noodles and bursts of extra-firm tofu, every bite delivers a comforting yet refreshing meal—ideal for a balanced, clean dinner.

NUTRITION

522kcal
Protein
33.3g
Fat
31.4g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1/3 cup raw cashews (45g)

150g cauliflower florets

1 medium zucchini (196g), spiralized

2 tbsp nutritional yeast (16g)

3 oz extra-firm tofu (85g), cubed

1 tbsp hemp seeds (10g)

1 garlic clove

1 tbsp lemon juice

1/2 cup water

Salt & Pepper to taste

PREPARATION

  • 1

    In a small saucepan, combine the cauliflower florets, garlic, lemon juice, water, and a pinch of salt. Bring to a simmer and cook until the cauliflower is tender, about 8-10 minutes.

  • 2

    Add the softened cauliflower mixture to a high-speed blender along with the raw cashews, nutritional yeast, and a few cracks of black pepper. Blend until smooth and creamy. Adjust thickness with additional water if necessary.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat and lightly sauté the cubed tofu until golden on all sides. This should take about 5 minutes.

  • 4

    Using a spiralizer or a vegetable peeler, turn the zucchini into noodles. If desired, toss the zucchini noodles in the skillet for 1-2 minutes just to warm them slightly without losing their crunch.

  • 5

    Combine the zucchini noodles with the creamy sauce in a bowl. Gently fold in the sautéed tofu and sprinkle hemp seeds over the top.

  • 6

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