YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Enjoy this velvety, dairy-free alfredo that blends the nutty richness of soaked cashews with tender cauliflower, tossed with light and fresh zucchini noodles. Enhanced by creamy tofu and white beans for a satisfying protein boost, this dish delivers a harmonious balance of textures and flavors perfect for a hearty meal any time of day.
INGREDIENTS
1 cup Cauliflower florets
1/4 cup soaked Raw Cashews (drained)
2 medium Zucchinis, spiralized
3/4 cup Cannellini Beans, rinsed
100g Firm Tofu
2 cloves Garlic
Juice of 1/2 Lemon
1 tablespoon Nutritional Yeast
1/2 cup Water
PREPARATION
Steam the cauliflower florets until soft, about 8-10 minutes.
In a blender, combine the steamed cauliflower, soaked cashews, tofu, garlic, lemon juice, nutritional yeast, and water. Blend until smooth and creamy. If the sauce is too thick, add a bit more water to reach a ladleable consistency.
In a large pan over medium heat, warm the blended sauce for a few minutes to allow flavors to meld. Stir occasionally.
Add the cannellini beans to the pan, stirring gently to incorporate them without breaking them down completely.
Toss the zucchini noodles into the pan and stir until they are evenly coated with the creamy alfredo sauce. Heat for an additional 2-3 minutes until the noodles are warmed but still crisp.
Taste and adjust seasoning with salt and pepper if desired. Serve immediately and enjoy this rich and satisfying twist on a classic alfredo dish.