YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Enjoy a velvety, plant-powered Alfredo sauce made with roasted cauliflower and blended cashews, accented by nutritional yeast and garlic. Served over light zucchini noodles and enhanced with crispy tofu cubes, this dish brings a delightful creaminess and satisfying protein boost to your meal.
INGREDIENTS
150 grams Extra Firm Tofu
1 cup Cauliflower (chopped)
1/4 cup Raw Cashews
1 medium Zucchini (spiralized)
2 tablespoons Nutritional Yeast
2 cloves Garlic
1/2 cup Water
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Press the tofu to remove excess moisture and then cut it into small cubes. Set aside.
Steam or lightly roast the cauliflower florets until tender, about 10 minutes.
In a high-speed blender, combine the steamed cauliflower, raw cashews, garlic, nutritional yeast, water, a pinch of salt, and black pepper. Blend until smooth and creamy, adjusting water as needed for desired consistency.
In a skillet over medium heat, lightly sauté the tofu cubes until they become golden on all sides.
Using a spiralizer, turn the zucchini into noodles. If you prefer them warm, quickly toss the noodles in the skillet for 1-2 minutes.
Pour the creamy sauce over the zucchini noodles in the skillet, gently tossing to coat. Add the tofu cubes and mix well.
Serve immediately and enjoy your protein-packed, creamy cashew cauliflower alfredo.