YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Enjoy a luxurious twist on a classic Alfredo where tender cauliflower and soaked cashews are blended with silken tofu and nutritional yeast to create a rich, velvety sauce that perfectly coats fresh zucchini noodles. This dish offers a satisfying balance of creamy texture and light, fresh flavors, making it a delightful meal from breakfast through dinner.
INGREDIENTS
1 cup Cauliflower Florets (107g)
¼ cup Raw Cashews (33g)
1 medium Zucchini (spiralized, 196g)
½ cup Cannellini Beans (125g)
½ cup Unsweetened Almond Milk (120g)
4 ounces Firm Tofu (113g)
2 tbsp Nutritional Yeast (16g)
1 clove Garlic
PREPARATION
Steam the cauliflower florets until tender, about 8-10 minutes, then let cool slightly.
In a high-speed blender, add the steamed cauliflower, raw cashews, firm tofu, nutritional yeast, unsweetened almond milk, and garlic. Blend until smooth and creamy, scraping down sides as needed. Adjust the thickness with a little extra almond milk if desired.
Transfer the blended sauce to a saucepan and warm over low heat. Season with salt and pepper to taste, stirring occasionally.
Using a spiralizer, create zucchini noodles from the zucchini. If you prefer them softer, you can lightly sauté the noodles in a pan with a dash of olive oil for 2-3 minutes.
Add the cannellini beans to the sauce and stir to integrate them into the creamy mixture for added protein and texture.
Toss the zucchini noodles in the sauce until well coated. Allow the noodles to warm through in the sauce for an additional minute.
Plate your zucchini noodles with the creamy cauliflower alfredo, and enjoy this nutritious, protein-packed meal.