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

Enjoy a luscious, plant-based twist on classic Alfredo! Tender roasted cauliflower and silky cashew cream meld together with a sprinkle of nutritional yeast for a depth of savory flavor, all tossed with vibrant zucchini noodles and lightly sautéed tofu for an extra protein boost. This dish is satisfying and rich in flavor, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

573kcal
Protein
33.9g
Fat
33.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/3 cup Raw Cashews (50g)

2 medium Zucchinis (196g total, spiralized)

100g Extra-Firm Tofu

2 tbsp Nutritional Yeast (16g)

1 clove Garlic

1/4 cup Vegetable Broth (60ml)

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and lightly browned.

  • 2

    While the cauliflower roasts, heat a small skillet over medium heat with a teaspoon of olive oil. Sauté the diced tofu until golden on all sides. Set aside.

  • 3

    In a high-speed blender, combine roasted cauliflower, raw cashews, garlic, vegetable broth, lemon juice, and nutritional yeast. Blend until completely smooth, adding a little water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 4

    Using a spiralizer, prepare zucchini noodles with two fresh zucchinis and set aside.

  • 5

    In a pan over low heat, warm the cashew cauliflower sauce and gently toss in the zucchini noodles to lightly coat them. Stir in the sautéed tofu.

  • 6

    Plate the creamy zucchini noodles with tofu and drizzle any remaining sauce on top. Garnish with a sprinkle of nutritional yeast or fresh herbs if desired, then serve warm.

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

Enjoy a luscious, plant-based twist on classic Alfredo! Tender roasted cauliflower and silky cashew cream meld together with a sprinkle of nutritional yeast for a depth of savory flavor, all tossed with vibrant zucchini noodles and lightly sautéed tofu for an extra protein boost. This dish is satisfying and rich in flavor, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

573kcal
Protein
33.9g
Fat
33.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1/3 cup Raw Cashews (50g)

2 medium Zucchinis (196g total, spiralized)

100g Extra-Firm Tofu

2 tbsp Nutritional Yeast (16g)

1 clove Garlic

1/4 cup Vegetable Broth (60ml)

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and lightly browned.

  • 2

    While the cauliflower roasts, heat a small skillet over medium heat with a teaspoon of olive oil. Sauté the diced tofu until golden on all sides. Set aside.

  • 3

    In a high-speed blender, combine roasted cauliflower, raw cashews, garlic, vegetable broth, lemon juice, and nutritional yeast. Blend until completely smooth, adding a little water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 4

    Using a spiralizer, prepare zucchini noodles with two fresh zucchinis and set aside.

  • 5

    In a pan over low heat, warm the cashew cauliflower sauce and gently toss in the zucchini noodles to lightly coat them. Stir in the sautéed tofu.

  • 6

    Plate the creamy zucchini noodles with tofu and drizzle any remaining sauce on top. Garnish with a sprinkle of nutritional yeast or fresh herbs if desired, then serve warm.