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

A luscious, dairy-free Alfredo sauce crafted from steamed cauliflower, blended with cashews, extra firm tofu, and a hint of nutritional yeast for a cheesy flavor. Tossed with spiralized zucchini noodles and brightened by a squeeze of lemon and garlic, this dish offers a satisfying balance of creaminess and fresh, vibrant flavors. Perfect for a wholesome meal any time of day.

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NUTRITION

478kcal
Protein
34.2g
Fat
26.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

40g Cashews

150g Extra Firm Tofu

1 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

2 medium Zucchinis (spiralized)

Salt & Pepper to taste

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PREPARATION

  • 1

    Cut the cauliflower into florets and steam until very tender, about 10-12 minutes.

  • 2

    While the cauliflower is steaming, prepare the zucchini noodles using a spiralizer and set aside.

  • 3

    In a blender, combine the steamed cauliflower, cashews, extra firm tofu, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy. Adjust thickness with a splash of water if needed.

  • 4

    Season the blended mixture with salt and pepper to taste.

  • 5

    Heat a large skillet over medium heat and pour in the creamy sauce, warming it gently for 2-3 minutes. Do not boil.

  • 6

    Add the zucchini noodles to the skillet and toss well to fully coat in the alfredo sauce. Warm for another 2 minutes until the zucchini noodles are tender but still crisp.

  • 7

    Plate the zucchini noodles with the sauce, add an extra sprinkle of nutritional yeast or freshly ground pepper if desired, and serve immediately.

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

A luscious, dairy-free Alfredo sauce crafted from steamed cauliflower, blended with cashews, extra firm tofu, and a hint of nutritional yeast for a cheesy flavor. Tossed with spiralized zucchini noodles and brightened by a squeeze of lemon and garlic, this dish offers a satisfying balance of creaminess and fresh, vibrant flavors. Perfect for a wholesome meal any time of day.

NUTRITION

478kcal
Protein
34.2g
Fat
26.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

40g Cashews

150g Extra Firm Tofu

1 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

2 medium Zucchinis (spiralized)

Salt & Pepper to taste

PREPARATION

  • 1

    Cut the cauliflower into florets and steam until very tender, about 10-12 minutes.

  • 2

    While the cauliflower is steaming, prepare the zucchini noodles using a spiralizer and set aside.

  • 3

    In a blender, combine the steamed cauliflower, cashews, extra firm tofu, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy. Adjust thickness with a splash of water if needed.

  • 4

    Season the blended mixture with salt and pepper to taste.

  • 5

    Heat a large skillet over medium heat and pour in the creamy sauce, warming it gently for 2-3 minutes. Do not boil.

  • 6

    Add the zucchini noodles to the skillet and toss well to fully coat in the alfredo sauce. Warm for another 2 minutes until the zucchini noodles are tender but still crisp.

  • 7

    Plate the zucchini noodles with the sauce, add an extra sprinkle of nutritional yeast or freshly ground pepper if desired, and serve immediately.