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 velvety, dairy-free Alfredo bursting with roasted garlic and nutritional yeast flavors, blended into a silky sauce with cauliflower and cashews, tossed with fresh zucchini noodles and hearty white beans. This plant-powered dish offers a satisfying creaminess and balanced textures perfect for a nourishing meal any time of the day.

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NUTRITION

543kcal
Protein
35.1g
Fat
24.4g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (raw)

1/4 cup Cashews (raw)

1/2 cup White Beans (cannellini, cooked)

1 medium Zucchini (zoodles)

2 tbsp Nutritional Yeast

2 cloves Garlic

1/4 cup Vegetable Broth (low sodium)

100 grams Firm Tofu

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets with a drizzle of water, salt, and pepper, and roast on a baking sheet for 20 minutes until tender and slightly caramelized.

  • 2

    While the cauliflower roasts, prepare zucchini noodles using a spiralizer or vegetable peeler, and set aside.

  • 3

    In a blender, combine the roasted cauliflower, cashews, white beans, garlic, nutritional yeast, vegetable broth, and firm tofu. Blend until smooth and creamy. If the sauce is too thick, add a splash more broth or water to adjust the consistency.

  • 4

    Taste and adjust seasoning with salt and pepper if needed.

  • 5

    Warm a non-stick skillet over medium heat and lightly sauté the zucchini noodles for 1-2 minutes until just warmed, preserving their crunch.

  • 6

    Pour the creamy Alfredo sauce over the zucchini noodles, stirring gently to coat the noodles evenly.

  • 7

    Serve immediately, garnished with extra nutritional yeast or fresh herbs if desired.

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 velvety, dairy-free Alfredo bursting with roasted garlic and nutritional yeast flavors, blended into a silky sauce with cauliflower and cashews, tossed with fresh zucchini noodles and hearty white beans. This plant-powered dish offers a satisfying creaminess and balanced textures perfect for a nourishing meal any time of the day.

NUTRITION

543kcal
Protein
35.1g
Fat
24.4g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (raw)

1/4 cup Cashews (raw)

1/2 cup White Beans (cannellini, cooked)

1 medium Zucchini (zoodles)

2 tbsp Nutritional Yeast

2 cloves Garlic

1/4 cup Vegetable Broth (low sodium)

100 grams Firm Tofu

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets with a drizzle of water, salt, and pepper, and roast on a baking sheet for 20 minutes until tender and slightly caramelized.

  • 2

    While the cauliflower roasts, prepare zucchini noodles using a spiralizer or vegetable peeler, and set aside.

  • 3

    In a blender, combine the roasted cauliflower, cashews, white beans, garlic, nutritional yeast, vegetable broth, and firm tofu. Blend until smooth and creamy. If the sauce is too thick, add a splash more broth or water to adjust the consistency.

  • 4

    Taste and adjust seasoning with salt and pepper if needed.

  • 5

    Warm a non-stick skillet over medium heat and lightly sauté the zucchini noodles for 1-2 minutes until just warmed, preserving their crunch.

  • 6

    Pour the creamy Alfredo sauce over the zucchini noodles, stirring gently to coat the noodles evenly.

  • 7

    Serve immediately, garnished with extra nutritional yeast or fresh herbs if desired.