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

Savor a velvety, plant-based twist on classic Alfredo with this creamy cashew cauliflower sauce blended with firm tofu for an extra protein punch, tossed with fresh zucchini noodles for a light yet satisfying meal. The smooth, garlicky sauce perfectly coats tender steamed cauliflower, offering a hearty, nutrient-dense meal that's both comforting and invigorating.

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NUTRITION

478kcal
Protein
33.1g
Fat
26.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 medium Zucchini (196g) turned into noodles

1/4 cup Raw Cashews (36g)

1/2 cup Unsweetened Almond Milk (120g)

2 tbsp Nutritional Yeast (16g)

3/4 cup Firm Tofu (189g)

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Steam the cauliflower florets until tender, about 6-8 minutes, then set aside.

  • 2

    In a high-speed blender, combine raw cashews, firm tofu, unsweetened almond milk, nutritional yeast, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.

  • 3

    Add the steamed cauliflower to the blender and pulse a few times until slightly broken down but still retaining some texture.

  • 4

    Using a spiralizer or peeler, prepare zucchini noodles and place them in a serving bowl.

  • 5

    Pour the creamy cashew-cauliflower sauce over the zucchini noodles and gently toss to combine. Adjust seasoning with additional salt and pepper if needed.

  • 6

    Serve immediately, enjoying the fresh, creamy texture paired with the crisp 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

Savor a velvety, plant-based twist on classic Alfredo with this creamy cashew cauliflower sauce blended with firm tofu for an extra protein punch, tossed with fresh zucchini noodles for a light yet satisfying meal. The smooth, garlicky sauce perfectly coats tender steamed cauliflower, offering a hearty, nutrient-dense meal that's both comforting and invigorating.

NUTRITION

478kcal
Protein
33.1g
Fat
26.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 medium Zucchini (196g) turned into noodles

1/4 cup Raw Cashews (36g)

1/2 cup Unsweetened Almond Milk (120g)

2 tbsp Nutritional Yeast (16g)

3/4 cup Firm Tofu (189g)

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Steam the cauliflower florets until tender, about 6-8 minutes, then set aside.

  • 2

    In a high-speed blender, combine raw cashews, firm tofu, unsweetened almond milk, nutritional yeast, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.

  • 3

    Add the steamed cauliflower to the blender and pulse a few times until slightly broken down but still retaining some texture.

  • 4

    Using a spiralizer or peeler, prepare zucchini noodles and place them in a serving bowl.

  • 5

    Pour the creamy cashew-cauliflower sauce over the zucchini noodles and gently toss to combine. Adjust seasoning with additional salt and pepper if needed.

  • 6

    Serve immediately, enjoying the fresh, creamy texture paired with the crisp zucchini noodles.