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

Savor a luscious, dairy-free twist on traditional Alfredo, where tender cauliflower and silky cashew cream meld with zucchini noodles and protein-packed tofu for a nourishing meal that's both comforting and vibrant.

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NUTRITION

406kcal
Protein
35.0g
Fat
19.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~200g)

200g Zucchini Noodles

20g Raw Cashews

200g Firm Tofu

2 tablespoons Nutritional Yeast

2 cloves Garlic

1 tablespoon Lemon Juice

1/2 cup Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 10 minutes.

  • 2

    Meanwhile, blend the steamed cauliflower, raw cashews, nutritional yeast, garlic, lemon juice, water, salt, and pepper until smooth and creamy. Adjust consistency with extra water if necessary.

  • 3

    Drain the tofu and pat dry. Optionally, lightly sauté tofu cubes in a non-stick pan with a sprinkle of salt for 3-4 minutes until slightly golden (this step is optional for added texture).

  • 4

    If your zucchini isn't pre-spiralized, use a spiralizer or julienne peeler to create noodles from the zucchini. Lightly steam or sauté the noodles for 2 minutes to soften.

  • 5

    Combine the tofu with the cashew cauliflower alfredo sauce. Warm gently on low heat, stirring occasionally until heated through.

  • 6

    Plate the zucchini noodles and top with the creamy sauce and tofu. Garnish with an extra sprinkle of nutritional yeast or cracked pepper 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

Savor a luscious, dairy-free twist on traditional Alfredo, where tender cauliflower and silky cashew cream meld with zucchini noodles and protein-packed tofu for a nourishing meal that's both comforting and vibrant.

NUTRITION

406kcal
Protein
35.0g
Fat
19.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~200g)

200g Zucchini Noodles

20g Raw Cashews

200g Firm Tofu

2 tablespoons Nutritional Yeast

2 cloves Garlic

1 tablespoon Lemon Juice

1/2 cup Water

Salt and Pepper to taste

PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 10 minutes.

  • 2

    Meanwhile, blend the steamed cauliflower, raw cashews, nutritional yeast, garlic, lemon juice, water, salt, and pepper until smooth and creamy. Adjust consistency with extra water if necessary.

  • 3

    Drain the tofu and pat dry. Optionally, lightly sauté tofu cubes in a non-stick pan with a sprinkle of salt for 3-4 minutes until slightly golden (this step is optional for added texture).

  • 4

    If your zucchini isn't pre-spiralized, use a spiralizer or julienne peeler to create noodles from the zucchini. Lightly steam or sauté the noodles for 2 minutes to soften.

  • 5

    Combine the tofu with the cashew cauliflower alfredo sauce. Warm gently on low heat, stirring occasionally until heated through.

  • 6

    Plate the zucchini noodles and top with the creamy sauce and tofu. Garnish with an extra sprinkle of nutritional yeast or cracked pepper if desired.