Creamy Cashew Alfredo with Zucchini Noodles

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

Creamy Cashew Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo with Zucchini Noodles

Dive into a velvety and satisfying plant-based dish featuring spiralized zucchini noodles bathed in a luscious cashew alfredo sauce. Enhanced with extra-firm tofu for a protein boost and a touch of nutritional yeast for cheesy depth, this meal is both indulgent and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

473kcal
Protein
33.8g
Fat
27.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/4 cup Raw Cashews

8 ounces Extra-Firm Tofu

2 tbsp Nutritional Yeast

2 garlic cloves

1 tbsp Lemon Juice

1/2 cup Water

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing 2 medium zucchinis and set aside.

  • 2

    Drain the extra-firm tofu and pat dry. Cut it into cubes.

  • 3

    In a high-speed blender, combine the raw cashews, water, garlic cloves, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy. If necessary, add an extra splash of water to achieve your desired consistency.

  • 4

    Heat a non-stick pan over medium heat. Sauté the tofu cubes for about 5-7 minutes until lightly golden on all sides.

  • 5

    Pour the cashew cream sauce into the pan with tofu and stir gently to coat the tofu evenly, heating through for 2 minutes.

  • 6

    Add the zucchini noodles to the pan and toss with the sauce and tofu, allowing the noodles to warm slightly but retain their crunch.

  • 7

    Season with additional salt and pepper if needed, and serve immediately, enjoying the creamy texture paired with fresh zucchini noodles.

Creamy Cashew Alfredo with Zucchini Noodles

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

Creamy Cashew Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo with Zucchini Noodles

Dive into a velvety and satisfying plant-based dish featuring spiralized zucchini noodles bathed in a luscious cashew alfredo sauce. Enhanced with extra-firm tofu for a protein boost and a touch of nutritional yeast for cheesy depth, this meal is both indulgent and nourishing.

NUTRITION

473kcal
Protein
33.8g
Fat
27.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/4 cup Raw Cashews

8 ounces Extra-Firm Tofu

2 tbsp Nutritional Yeast

2 garlic cloves

1 tbsp Lemon Juice

1/2 cup Water

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing 2 medium zucchinis and set aside.

  • 2

    Drain the extra-firm tofu and pat dry. Cut it into cubes.

  • 3

    In a high-speed blender, combine the raw cashews, water, garlic cloves, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy. If necessary, add an extra splash of water to achieve your desired consistency.

  • 4

    Heat a non-stick pan over medium heat. Sauté the tofu cubes for about 5-7 minutes until lightly golden on all sides.

  • 5

    Pour the cashew cream sauce into the pan with tofu and stir gently to coat the tofu evenly, heating through for 2 minutes.

  • 6

    Add the zucchini noodles to the pan and toss with the sauce and tofu, allowing the noodles to warm slightly but retain their crunch.

  • 7

    Season with additional salt and pepper if needed, and serve immediately, enjoying the creamy texture paired with fresh zucchini noodles.