YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Zucchini Noodles
Enjoy a velvety, dairy-free twist on a classic Alfredo with zucchini noodles tossed in a rich cashew cream sauce, enhanced by nutritional yeast and garlic, paired with succulent grilled chicken to boost protein. This dish balances creamy indulgence with a light, fresh vegetable base, making it a satisfying meal for any time of day.
INGREDIENTS
2 medium zucchini
1/3 cup raw cashews
2 tbsp nutritional yeast
3 oz grilled chicken breast
1 tsp olive oil
2 garlic cloves
1 tbsp lemon juice
Salt and pepper to taste
PREPARATION
Spiralize the zucchini to create noodles and set aside.
In a high-speed blender, combine the raw cashews, nutritional yeast, garlic cloves, lemon juice, and a splash of water. Blend until smooth to form a creamy sauce. Season with salt and pepper.
In a skillet, heat olive oil over medium heat. Add the zucchini noodles and lightly sauté for 2-3 minutes until just tender but still retaining a crunch.
Slice or shred the grilled chicken breast and add it to the skillet with the zucchini noodles.
Pour the cashew alfredo sauce over the noodles and chicken, tossing gently to coat everything evenly.
Heat for another 1-2 minutes until everything is warmed through. Taste and adjust seasoning if necessary before serving.