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

Delight in a velvety, dairy-free Alfredo where roasted cauliflower and blended cashews create a rich, creamy sauce enhanced with nutritional yeast and garlic. Tossed with fresh, spiralized zucchini noodles, this meal delivers satisfying comfort with a modern, clean twist perfect for a wholesome dinner.

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NUTRITION

528kcal
Protein
33.6g
Fat
31.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Raw Cashews (approx. 48g)

1 cup Silken Tofu (approx. 252g)

1 cup Cauliflower florets (approx. 107g)

1 medium Zucchini, spiralized (approx. 196g)

2 tbsp Nutritional Yeast (approx. 16g)

1 clove Garlic

1/2 cup Unsweetened Almond Milk

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PREPARATION

  • 1

    Soak the raw cashews in warm water for at least 20 minutes to soften them, then drain.

  • 2

    In a blender, combine the soaked cashews, silken tofu, cauliflower, nutritional yeast, garlic, and unsweetened almond milk. Blend until the mixture is smooth and creamy.

  • 3

    If desired, season the sauce with salt, pepper, or your favorite herbs to taste.

  • 4

    Lightly sauté the zucchini noodles in a non-stick pan for 2-3 minutes until just tender. Alternatively, serve them raw for extra crunch.

  • 5

    Pour the creamy sauce over the zucchini noodles and gently toss until well-coated.

  • 6

    Serve immediately, garnished with a sprinkle of nutritional yeast or fresh herbs if desired.

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

Delight in a velvety, dairy-free Alfredo where roasted cauliflower and blended cashews create a rich, creamy sauce enhanced with nutritional yeast and garlic. Tossed with fresh, spiralized zucchini noodles, this meal delivers satisfying comfort with a modern, clean twist perfect for a wholesome dinner.

NUTRITION

528kcal
Protein
33.6g
Fat
31.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Raw Cashews (approx. 48g)

1 cup Silken Tofu (approx. 252g)

1 cup Cauliflower florets (approx. 107g)

1 medium Zucchini, spiralized (approx. 196g)

2 tbsp Nutritional Yeast (approx. 16g)

1 clove Garlic

1/2 cup Unsweetened Almond Milk

PREPARATION

  • 1

    Soak the raw cashews in warm water for at least 20 minutes to soften them, then drain.

  • 2

    In a blender, combine the soaked cashews, silken tofu, cauliflower, nutritional yeast, garlic, and unsweetened almond milk. Blend until the mixture is smooth and creamy.

  • 3

    If desired, season the sauce with salt, pepper, or your favorite herbs to taste.

  • 4

    Lightly sauté the zucchini noodles in a non-stick pan for 2-3 minutes until just tender. Alternatively, serve them raw for extra crunch.

  • 5

    Pour the creamy sauce over the zucchini noodles and gently toss until well-coated.

  • 6

    Serve immediately, garnished with a sprinkle of nutritional yeast or fresh herbs if desired.