Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

A velvety, plant-based twist on the classic Alfredo, this dish marries the nutty creaminess of cashews with the tender bite of chickpea pasta and the subtle sweetness of roasted cauliflower, all brightened by a tangy hint of lemon and nutritional yeast. Satisfy your midday cravings with a meal that's both indulgent and nourishing.

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NUTRITION

504kcal
Protein
34.8g
Fat
22g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta

1 cup chopped Cauliflower

20 grams Raw Cashews

150 grams Firm Tofu

1/2 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1/2 tsp Garlic Powder

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the chickpea pasta according to the package instructions until al dente, then drain and set aside.

  • 2

    Steam or lightly roast the chopped cauliflower until tender, approximately 8-10 minutes.

  • 3

    In a high-speed blender, combine raw cashews, steamed cauliflower, firm tofu, unsweetened almond milk, nutritional yeast, garlic powder, and lemon juice. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

    In a large mixing bowl, toss the cooked pasta with the creamy cashew cauliflower sauce until evenly coated.

  • 6

    Serve immediately and enjoy your nutrient-packed, plant-based Alfredo dish.

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

A velvety, plant-based twist on the classic Alfredo, this dish marries the nutty creaminess of cashews with the tender bite of chickpea pasta and the subtle sweetness of roasted cauliflower, all brightened by a tangy hint of lemon and nutritional yeast. Satisfy your midday cravings with a meal that's both indulgent and nourishing.

NUTRITION

504kcal
Protein
34.8g
Fat
22g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta

1 cup chopped Cauliflower

20 grams Raw Cashews

150 grams Firm Tofu

1/2 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1/2 tsp Garlic Powder

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the chickpea pasta according to the package instructions until al dente, then drain and set aside.

  • 2

    Steam or lightly roast the chopped cauliflower until tender, approximately 8-10 minutes.

  • 3

    In a high-speed blender, combine raw cashews, steamed cauliflower, firm tofu, unsweetened almond milk, nutritional yeast, garlic powder, and lemon juice. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

    In a large mixing bowl, toss the cooked pasta with the creamy cashew cauliflower sauce until evenly coated.

  • 6

    Serve immediately and enjoy your nutrient-packed, plant-based Alfredo dish.