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 velvety, dairy-free Alfredo sauce crafted from blended cauliflower, raw cashews, silken tofu, and nutritional yeast, tossed with fresh zucchini noodles for a satisfyingly rich and wholesome meal. The lemon and garlic add a bright, zesty finish, while the creamy texture makes it a comforting dish perfect for any time of day.

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NUTRITION

562kcal
Protein
34.2g
Fat
33.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Cauliflower (107g)

1/3 cup Raw Cashews (45g)

1 medium Zucchini (spiralized into noodles, ~196g)

150g Silken Tofu

3 tbsp Nutritional Yeast (15g)

1 clove Garlic

1 tbsp Fresh Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Begin by steaming the chopped cauliflower until tender, about 6-8 minutes, then let cool slightly.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, silken tofu, nutritional yeast, garlic, and lemon juice. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles and sauté lightly for 2-3 minutes until they are just softened but still have a slight crunch.

  • 4

    Pour the creamy sauce over the zucchini noodles and stir gently to combine; warm the sauce through for another 2 minutes, but do not boil to maintain the sauce’s smooth texture.

  • 5

    Season with salt and pepper to taste. Serve immediately, enjoying the luxurious, dairy-free Alfredo with fresh zucchini noodles.

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 velvety, dairy-free Alfredo sauce crafted from blended cauliflower, raw cashews, silken tofu, and nutritional yeast, tossed with fresh zucchini noodles for a satisfyingly rich and wholesome meal. The lemon and garlic add a bright, zesty finish, while the creamy texture makes it a comforting dish perfect for any time of day.

NUTRITION

562kcal
Protein
34.2g
Fat
33.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Cauliflower (107g)

1/3 cup Raw Cashews (45g)

1 medium Zucchini (spiralized into noodles, ~196g)

150g Silken Tofu

3 tbsp Nutritional Yeast (15g)

1 clove Garlic

1 tbsp Fresh Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Begin by steaming the chopped cauliflower until tender, about 6-8 minutes, then let cool slightly.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, silken tofu, nutritional yeast, garlic, and lemon juice. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles and sauté lightly for 2-3 minutes until they are just softened but still have a slight crunch.

  • 4

    Pour the creamy sauce over the zucchini noodles and stir gently to combine; warm the sauce through for another 2 minutes, but do not boil to maintain the sauce’s smooth texture.

  • 5

    Season with salt and pepper to taste. Serve immediately, enjoying the luxurious, dairy-free Alfredo with fresh zucchini noodles.