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

Savor a luscious, dairy-free alfredo sauce crafted from cashews and steamed cauliflower, blended with nutritional yeast and a splash of almond milk. Tossed with fresh zucchini noodles and marinated tofu, this dish delivers a creamy texture and a burst of savory tang, perfect for a filling and balanced meal.

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NUTRITION

477kcal
Protein
32.2g
Fat
28.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1 medium Zucchini (196g) turned into noodles

1/4 cup Raw cashews (40g)

150g Extra-firm tofu

2 tbsp Nutritional yeast (16g)

1/2 cup Unsweetened almond milk (120g)

1 Garlic clove

1 tbsp Lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Prepare the zucchini noodles using a spiralizer or a vegetable peeler and set aside.

  • 2

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, nutritional yeast, almond milk, garlic, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 4

    While the sauce is blending, press and cube the extra-firm tofu. Optionally, sauté the tofu in a non-stick pan for 3-4 minutes to lightly brown it, enhancing its texture and flavor.

  • 5

    In a large bowl, toss the zucchini noodles with the tofu.

  • 6

    Pour the creamy cashew cauliflower alfredo sauce over the noodles and tofu, mixing gently to ensure everything is evenly coated.

  • 7

    Serve immediately and enjoy a hearty, dairy-free meal that's both rich in flavor and balanced in macros.

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

Savor a luscious, dairy-free alfredo sauce crafted from cashews and steamed cauliflower, blended with nutritional yeast and a splash of almond milk. Tossed with fresh zucchini noodles and marinated tofu, this dish delivers a creamy texture and a burst of savory tang, perfect for a filling and balanced meal.

NUTRITION

477kcal
Protein
32.2g
Fat
28.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1 medium Zucchini (196g) turned into noodles

1/4 cup Raw cashews (40g)

150g Extra-firm tofu

2 tbsp Nutritional yeast (16g)

1/2 cup Unsweetened almond milk (120g)

1 Garlic clove

1 tbsp Lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Prepare the zucchini noodles using a spiralizer or a vegetable peeler and set aside.

  • 2

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, nutritional yeast, almond milk, garlic, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 4

    While the sauce is blending, press and cube the extra-firm tofu. Optionally, sauté the tofu in a non-stick pan for 3-4 minutes to lightly brown it, enhancing its texture and flavor.

  • 5

    In a large bowl, toss the zucchini noodles with the tofu.

  • 6

    Pour the creamy cashew cauliflower alfredo sauce over the noodles and tofu, mixing gently to ensure everything is evenly coated.

  • 7

    Serve immediately and enjoy a hearty, dairy-free meal that's both rich in flavor and balanced in macros.