YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Enjoy a plant-powered twist on classic Alfredo with a creamy cashew-cauliflower sauce tossed with fresh zucchini noodles. This vibrant dish fuses mild roasted cauliflower and soaked cashews with a hint of garlic, lemon, and nutritional yeast, all blended into a silky sauce. Enhanced with protein-packed tofu, this meal offers a satisfying, nutrient-dense option perfect for any meal of the day.
INGREDIENTS
2 medium Zucchinis (196g)
1 cup Cauliflower florets (107g)
1/4 cup Raw Cashews (soaked, 36g)
200g Extra Firm Tofu
2 Tbsp Nutritional Yeast (16g)
2 Garlic cloves
1/2 cup Unsweetened Almond Milk (120g)
1 Tbsp Lemon Juice (15g)
1 tsp Olive Oil (4.5g)
Salt & Pepper to taste
PREPARATION
Start by preparing your zucchini noodles using a spiralizer or a vegetable peeler to create long, thin strands.
Place the cauliflower florets in a steamer or microwave-safe bowl with a splash of water. Steam or microwave until tender, about 5-7 minutes.
Meanwhile, soak the raw cashews in hot water for at least 1-2 hours to soften them for easier blending.
In a high-speed blender, combine the steamed cauliflower, soaked cashews (drained), extra firm tofu, nutritional yeast, garlic, almond milk, lemon juice, and olive oil. Blend until the mixture is silky smooth. If the sauce is too thick, add a little more almond milk to reach your desired consistency.
Season the sauce with salt and pepper to taste.
Heat a non-stick skillet over medium heat and add the zucchini noodles, tossing gently for 2-3 minutes until slightly tender but still firm.
Pour the creamy sauce over the zucchini noodles, stirring to combine evenly. Allow to heat through for another minute.
Serve warm and enjoy your deliciously creamy, protein-packed cashew cauliflower Alfredo with zucchini noodles.