YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Indulge in a luscious dairy-free alfredo sauce where roasted cauliflower and blended cashews mingle with creamy cannellini beans and nutritional yeast, tossed with fresh zucchini noodles. This vibrant dish delivers a decadent texture and a bright, garlicky, and lemon-infused flavor profile, perfect for a nourishing, elegant meal.
INGREDIENTS
2 cups cauliflower florets (200g)
2 medium zucchini (spiralized, approx 400g)
0.33 cup raw cashews (~40g)
0.5 cup cannellini beans (~125g)
2 tbsp nutritional yeast (~16g)
2 garlic cloves
1 tbsp fresh lemon juice
0.25 cup water
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F. Spread the cauliflower florets on a baking sheet, drizzle lightly with a bit of water or oil if desired, and roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, spiralize the zucchini into noodles and set aside in a large bowl.
In a high-speed blender, combine the roasted cauliflower, raw cashews, cannellini beans, nutritional yeast, garlic cloves, lemon juice, and water. Blend until smooth and creamy. If the sauce is too thick, add a little extra water to reach your desired consistency. Season with salt and pepper.
Pour the creamy sauce over the zucchini noodles in the bowl and toss gently to coat evenly.
Serve immediately, garnished with an extra sprinkle of nutritional yeast or a twist of black pepper if desired.