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, dairy-free take on classic Alfredo with a velvety sauce made from cauliflower, cashews, silken tofu, nutritional yeast, and white beans. Blended into a smooth, creamy consistency and tossed with fresh zucchini noodles, this dish delivers a delightful balance of rich flavors and textures that’s both comforting and nutritious.

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NUTRITION

589kcal
Protein
37.3g
Fat
26.4g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/4 cup Raw Cashews (35g)

3/4 cup Firm Tofu (140g)

2 tablespoons Nutritional Yeast (16g)

1/2 cup White Beans (125g)

1 medium Zucchini Noodles (196g)

1 Garlic Clove

1 tablespoon Lemon Juice

Salt and Pepper to taste

1/2 cup Water

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PREPARATION

  • 1

    Steam the cauliflower florets until soft, about 8-10 minutes, then set aside.

  • 2

    In a high-speed blender, add the steamed cauliflower, raw cashews, firm tofu, nutritional yeast, white beans, garlic clove, lemon juice, and water. Blend until completely smooth and creamy.

  • 3

    Season the sauce with salt and pepper to taste. If the sauce is too thick, add a bit more water until the desired consistency is reached.

  • 4

    Prepare the zucchini noodles either using a spiralizer or by using a peeler to create ribbons. If desired, lightly sauté the noodles in a nonstick pan for 1-2 minutes just to warm them up, keeping them crisp.

  • 5

    Pour the creamy sauce over the zucchini noodles and gently toss to coat evenly.

  • 6

    Serve immediately and enjoy your comforting, nutrient-packed meal.

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, dairy-free take on classic Alfredo with a velvety sauce made from cauliflower, cashews, silken tofu, nutritional yeast, and white beans. Blended into a smooth, creamy consistency and tossed with fresh zucchini noodles, this dish delivers a delightful balance of rich flavors and textures that’s both comforting and nutritious.

NUTRITION

589kcal
Protein
37.3g
Fat
26.4g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/4 cup Raw Cashews (35g)

3/4 cup Firm Tofu (140g)

2 tablespoons Nutritional Yeast (16g)

1/2 cup White Beans (125g)

1 medium Zucchini Noodles (196g)

1 Garlic Clove

1 tablespoon Lemon Juice

Salt and Pepper to taste

1/2 cup Water

PREPARATION

  • 1

    Steam the cauliflower florets until soft, about 8-10 minutes, then set aside.

  • 2

    In a high-speed blender, add the steamed cauliflower, raw cashews, firm tofu, nutritional yeast, white beans, garlic clove, lemon juice, and water. Blend until completely smooth and creamy.

  • 3

    Season the sauce with salt and pepper to taste. If the sauce is too thick, add a bit more water until the desired consistency is reached.

  • 4

    Prepare the zucchini noodles either using a spiralizer or by using a peeler to create ribbons. If desired, lightly sauté the noodles in a nonstick pan for 1-2 minutes just to warm them up, keeping them crisp.

  • 5

    Pour the creamy sauce over the zucchini noodles and gently toss to coat evenly.

  • 6

    Serve immediately and enjoy your comforting, nutrient-packed meal.