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

Enjoy a luxurious, dairy-free Alfredo sauce that blends roasted cauliflower, soaked cashews, silken tofu, and nutritional yeast into a creamy, savory delight. Tossed with fresh zucchini noodles and finished with a sprinkle of hemp seeds, this dish is both satisfying and balanced—ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

426kcal
Protein
30.2g
Fat
23.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/4 cup Raw Unsalted Cashews (30g)

2 medium Zucchini Noodles (200g)

1/2 cup Unsweetened Almond Milk (120g)

2 tbsp Nutritional Yeast (16g)

1/2 cup Silken Tofu (124g)

1 tbsp Hemp Seeds (10g)

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat. Add a lightly crushed garlic clove and toast for about 1 minute to release its aroma.

  • 2

    In a blender, combine the cauliflower florets, cashews, unsweetened almond milk, nutritional yeast, silken tofu, and toasted garlic. Blend until completely smooth and creamy.

  • 3

    Season the blend with salt and pepper to taste. If the sauce is too thick, add a splash more almond milk until you reach the desired consistency.

  • 4

    Using a spiralizer or a vegetable peeler, prepare the zucchini noodles and set them in a large bowl.

  • 5

    Pour the creamy cauliflower cashew sauce over the zucchini noodles. Toss gently until all the noodles are evenly coated.

  • 6

    Plate the dish and garnish with a sprinkle of hemp seeds. Enjoy immediately or let it chill for a refreshing cold dish.

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

Enjoy a luxurious, dairy-free Alfredo sauce that blends roasted cauliflower, soaked cashews, silken tofu, and nutritional yeast into a creamy, savory delight. Tossed with fresh zucchini noodles and finished with a sprinkle of hemp seeds, this dish is both satisfying and balanced—ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

426kcal
Protein
30.2g
Fat
23.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/4 cup Raw Unsalted Cashews (30g)

2 medium Zucchini Noodles (200g)

1/2 cup Unsweetened Almond Milk (120g)

2 tbsp Nutritional Yeast (16g)

1/2 cup Silken Tofu (124g)

1 tbsp Hemp Seeds (10g)

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat. Add a lightly crushed garlic clove and toast for about 1 minute to release its aroma.

  • 2

    In a blender, combine the cauliflower florets, cashews, unsweetened almond milk, nutritional yeast, silken tofu, and toasted garlic. Blend until completely smooth and creamy.

  • 3

    Season the blend with salt and pepper to taste. If the sauce is too thick, add a splash more almond milk until you reach the desired consistency.

  • 4

    Using a spiralizer or a vegetable peeler, prepare the zucchini noodles and set them in a large bowl.

  • 5

    Pour the creamy cauliflower cashew sauce over the zucchini noodles. Toss gently until all the noodles are evenly coated.

  • 6

    Plate the dish and garnish with a sprinkle of hemp seeds. Enjoy immediately or let it chill for a refreshing cold dish.