YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Savor a comforting bowl of creamy, plant-based Alfredo where tender cauliflower and cashews blend into a luscious sauce enriched with nutritional yeast, paired with light sautéed zucchini noodles, white beans, and tofu for a nutritional protein boost. This dish delivers a delightful harmony of nutty and savory flavors with a silky, satisfying texture.
INGREDIENTS
150g Cauliflower
35g Raw Cashews
2 medium Zucchinis (approx. 392g total)
1/2 cup Cannellini Beans (approx. 120g)
2 tablespoons Nutritional Yeast (approx. 16g)
100g Firm Tofu
PREPARATION
Wash and cut the cauliflower into florets. Steam the florets until they are tender, about 8-10 minutes.
In a high-speed blender, combine the steamed cauliflower, raw cashews, nutritional yeast, a pinch of salt, pepper, and a splash of water. Blend until smooth and creamy, adjusting the water to achieve your desired sauce consistency.
Press and dice the firm tofu into small cubes. Optionally, lightly season and pan-sear the tofu cubes in a non-stick skillet until slightly golden to enhance their texture.
Using a spiralizer or peeler, create zucchini noodles from the 2 medium zucchinis.
In a large pan over medium heat, lightly sauté the zucchini noodles for 2-3 minutes until just tender. Add the cannellini beans and tofu cubes, and toss gently.
Pour the creamy cauliflower-cashew sauce over the sautéed noodles and vegetables. Toss everything together until evenly coated with the sauce and heated through.
Taste and adjust seasonings as needed before serving. Enjoy your nutrient-packed, creamy alfredo creation!