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 luxurious, dairy-free Alfredo made from a luscious blend of cauliflower, cashews, silken tofu, and nutritional yeast, tossed with fresh zucchini noodles. This hearty yet light dish delivers a creamy texture and savory depth with every bite, perfect for a fulfilling dinner.

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NUTRITION

543kcal
Protein
35g
Fat
21.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/8 cup Raw Cashews (20g)

1 serving Zucchini Noodles (from 2 medium zucchini, ~300g)

1/2 cup Cannellini Beans (90g)

2 tbsp Nutritional Yeast (16g)

100g Silken Tofu

1/2 cup Unsweetened Almond Milk (120ml)

1 tsp Olive Oil (5ml)

1 Small Onion (70g), chopped

1 Garlic Clove (3g), minced

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PREPARATION

  • 1

    In a blender, combine the cauliflower florets, raw cashews, silken tofu, nutritional yeast, cannellini beans, and unsweetened almond milk. Blend until the mixture becomes smooth and creamy.

  • 2

    Meanwhile, heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion softens and becomes translucent.

  • 3

    Pour the creamy sauce into the pan with the sautéed onion and garlic, and let it warm through. Adjust seasoning with salt and pepper to taste.

  • 4

    Add the zucchini noodles to the pan and toss them in the sauce, allowing them to heat for 2-3 minutes without overcooking to retain their crunch.

  • 5

    Serve immediately, garnishing with an extra sprinkle of nutritional yeast or fresh herbs 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

A luxurious, dairy-free Alfredo made from a luscious blend of cauliflower, cashews, silken tofu, and nutritional yeast, tossed with fresh zucchini noodles. This hearty yet light dish delivers a creamy texture and savory depth with every bite, perfect for a fulfilling dinner.

NUTRITION

543kcal
Protein
35g
Fat
21.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/8 cup Raw Cashews (20g)

1 serving Zucchini Noodles (from 2 medium zucchini, ~300g)

1/2 cup Cannellini Beans (90g)

2 tbsp Nutritional Yeast (16g)

100g Silken Tofu

1/2 cup Unsweetened Almond Milk (120ml)

1 tsp Olive Oil (5ml)

1 Small Onion (70g), chopped

1 Garlic Clove (3g), minced

PREPARATION

  • 1

    In a blender, combine the cauliflower florets, raw cashews, silken tofu, nutritional yeast, cannellini beans, and unsweetened almond milk. Blend until the mixture becomes smooth and creamy.

  • 2

    Meanwhile, heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion softens and becomes translucent.

  • 3

    Pour the creamy sauce into the pan with the sautéed onion and garlic, and let it warm through. Adjust seasoning with salt and pepper to taste.

  • 4

    Add the zucchini noodles to the pan and toss them in the sauce, allowing them to heat for 2-3 minutes without overcooking to retain their crunch.

  • 5

    Serve immediately, garnishing with an extra sprinkle of nutritional yeast or fresh herbs if desired.