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

Enjoy a luscious twist on classic Alfredo with a nutrient-packed, creamy sauce blended from cashews, tofu, chickpeas, and nutritional yeast. This fragrant dish features roasted cauliflower that adds depth and heartiness, beautifully tossed with fresh zucchini noodles. The vibrant garlic and bright lemon juice balance the creaminess, making every bite both satisfying and lively.

Try 7 days free, then $12.99 / mo.

NUTRITION

522kcal
Protein
39.7g
Fat
21.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

3 tbsp Raw Cashews (25g)

1 medium Zucchini, spiralized (196g)

150g Firm Tofu

1/2 cup Cooked Chickpeas (125g)

2 tbsp Nutritional Yeast (16g)

1 Garlic Clove

1 tbsp Lemon Juice

Salt and Pepper to taste

1/2 cup Water (120g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with a pinch of salt and pepper on a baking sheet and roast for 15-20 minutes until tender and lightly browned.

  • 2

    While the cauliflower roasts, prepare the sauce. In a high-speed blender, combine the raw cashews, firm tofu, cooked chickpeas, nutritional yeast, garlic clove, lemon juice, and water. Blend until completely smooth and creamy. Adjust consistency with a little extra water if needed.

  • 3

    Using a spiralizer, create zucchini noodles from the medium zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.

  • 4

    In a large skillet over medium heat, gently warm the zucchini noodles for 2-3 minutes until just tender. Avoid overcooking so they retain a slight crunch.

  • 5

    Stir in the roasted cauliflower and pour the creamy cashew sauce over the noodles and cauliflower. Toss gently to combine, ensuring everything is evenly coated in the sauce. Heat through for another 2 minutes.

  • 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

Enjoy a luscious twist on classic Alfredo with a nutrient-packed, creamy sauce blended from cashews, tofu, chickpeas, and nutritional yeast. This fragrant dish features roasted cauliflower that adds depth and heartiness, beautifully tossed with fresh zucchini noodles. The vibrant garlic and bright lemon juice balance the creaminess, making every bite both satisfying and lively.

NUTRITION

522kcal
Protein
39.7g
Fat
21.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

3 tbsp Raw Cashews (25g)

1 medium Zucchini, spiralized (196g)

150g Firm Tofu

1/2 cup Cooked Chickpeas (125g)

2 tbsp Nutritional Yeast (16g)

1 Garlic Clove

1 tbsp Lemon Juice

Salt and Pepper to taste

1/2 cup Water (120g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with a pinch of salt and pepper on a baking sheet and roast for 15-20 minutes until tender and lightly browned.

  • 2

    While the cauliflower roasts, prepare the sauce. In a high-speed blender, combine the raw cashews, firm tofu, cooked chickpeas, nutritional yeast, garlic clove, lemon juice, and water. Blend until completely smooth and creamy. Adjust consistency with a little extra water if needed.

  • 3

    Using a spiralizer, create zucchini noodles from the medium zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.

  • 4

    In a large skillet over medium heat, gently warm the zucchini noodles for 2-3 minutes until just tender. Avoid overcooking so they retain a slight crunch.

  • 5

    Stir in the roasted cauliflower and pour the creamy cashew sauce over the noodles and cauliflower. Toss gently to combine, ensuring everything is evenly coated in the sauce. Heat through for another 2 minutes.

  • 6

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