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 silky, decadent Cashew Alfredo that's both creamy and hearty, perfectly twirled with fresh zucchini noodles. This plant-based take on a classic dish delivers a rich, nutty flavor from blended cashews and silken tofu, enhanced with nutritional yeast and a hint of lemon to brighten the dish.

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NUTRITION

557kcal
Protein
34.6g
Fat
33.1g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Raw Cashews (43g)

1 cup Silken Tofu (200g)

3 tbsp Nutritional Yeast (15g)

2 medium Zucchini (196g)

1 small Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

1/2 cup Water

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PREPARATION

  • 1

    Prepare the zucchini noodles by washing the zucchini and using a spiralizer to create noodles. Set aside.

  • 2

    In a pan over medium heat, add the olive oil and sauté the chopped small onion and garlic until translucent and fragrant.

  • 3

    In a high-speed blender, combine the raw cashews, silken tofu, nutritional yeast, lemon juice, sautéed onion and garlic, water, salt, and pepper. Blend until a smooth, creamy sauce forms. If the sauce is too thick, add a splash more water to reach desired consistency.

  • 4

    Pour the cashew alfredo sauce over the prepared zucchini noodles. Toss gently to ensure the noodles are evenly coated.

  • 5

    Optional: Warm the zucchini noodles with the sauce in the pan over low heat for 2-3 minutes if you prefer a heated dish.

  • 6

    Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.

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 silky, decadent Cashew Alfredo that's both creamy and hearty, perfectly twirled with fresh zucchini noodles. This plant-based take on a classic dish delivers a rich, nutty flavor from blended cashews and silken tofu, enhanced with nutritional yeast and a hint of lemon to brighten the dish.

NUTRITION

557kcal
Protein
34.6g
Fat
33.1g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Raw Cashews (43g)

1 cup Silken Tofu (200g)

3 tbsp Nutritional Yeast (15g)

2 medium Zucchini (196g)

1 small Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

1/2 cup Water

PREPARATION

  • 1

    Prepare the zucchini noodles by washing the zucchini and using a spiralizer to create noodles. Set aside.

  • 2

    In a pan over medium heat, add the olive oil and sauté the chopped small onion and garlic until translucent and fragrant.

  • 3

    In a high-speed blender, combine the raw cashews, silken tofu, nutritional yeast, lemon juice, sautéed onion and garlic, water, salt, and pepper. Blend until a smooth, creamy sauce forms. If the sauce is too thick, add a splash more water to reach desired consistency.

  • 4

    Pour the cashew alfredo sauce over the prepared zucchini noodles. Toss gently to ensure the noodles are evenly coated.

  • 5

    Optional: Warm the zucchini noodles with the sauce in the pan over low heat for 2-3 minutes if you prefer a heated dish.

  • 6

    Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.