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 luxuriously creamy, dairy-free Alfredo where roasted cauliflower and blended cashews create a velvety sauce accented with nutritional yeast and soft tofu, tossed with fresh, spiralized zucchini noodles for a satisfying and wholesome meal.

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NUTRITION

513kcal
Protein
34.1g
Fat
29.0g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

2 medium Zucchinis (spiralized, 200g)

1/4 cup Raw Cashews (36g)

200g Firm Tofu

1/2 cup Unsweetened Almond Milk (120ml)

2 tbsp Nutritional Yeast (16g)

1/4 cup diced Onion (40g)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Spread cauliflower florets on a baking tray, drizzle lightly with a bit of salt and pepper, and roast for about 20 minutes until tender.

  • 2

    Meanwhile, in a high-speed blender, combine the roasted cauliflower, raw cashews, firm tofu, unsweetened almond milk, nutritional yeast, garlic, and diced onion. Blend until the mixture is smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 3

    Lightly sauté the spiralized zucchini noodles in a non-stick pan over medium heat for 2-3 minutes until just tender but still crunchy.

  • 4

    Warm the creamy sauce briefly in a saucepan if desired, stirring in the blended mixture. Pour the sauce over the zucchini noodles and toss gently to combine.

  • 5

    Serve immediately while warm, garnished with an extra sprinkle of nutritional yeast or freshly cracked black pepper 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

Enjoy a luxuriously creamy, dairy-free Alfredo where roasted cauliflower and blended cashews create a velvety sauce accented with nutritional yeast and soft tofu, tossed with fresh, spiralized zucchini noodles for a satisfying and wholesome meal.

NUTRITION

513kcal
Protein
34.1g
Fat
29.0g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

2 medium Zucchinis (spiralized, 200g)

1/4 cup Raw Cashews (36g)

200g Firm Tofu

1/2 cup Unsweetened Almond Milk (120ml)

2 tbsp Nutritional Yeast (16g)

1/4 cup diced Onion (40g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Spread cauliflower florets on a baking tray, drizzle lightly with a bit of salt and pepper, and roast for about 20 minutes until tender.

  • 2

    Meanwhile, in a high-speed blender, combine the roasted cauliflower, raw cashews, firm tofu, unsweetened almond milk, nutritional yeast, garlic, and diced onion. Blend until the mixture is smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 3

    Lightly sauté the spiralized zucchini noodles in a non-stick pan over medium heat for 2-3 minutes until just tender but still crunchy.

  • 4

    Warm the creamy sauce briefly in a saucepan if desired, stirring in the blended mixture. Pour the sauce over the zucchini noodles and toss gently to combine.

  • 5

    Serve immediately while warm, garnished with an extra sprinkle of nutritional yeast or freshly cracked black pepper if desired.