Creamy Cashew Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo with Zucchini Noodles

A velvety, plant-powered twist on classic Alfredo where tender spiralized zucchini meets a creamy, cashew-tofu sauce enriched with a boost of vegan protein powder and nutritional yeast. This dish is fresh, satisfying, and brings a bright lemon-garlic flavor to every bite.

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NUTRITION

537kcal
Protein
43.7g
Fat
28.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Raw Cashews (36g)

100g Firm Tofu

1 scoop Vegan Protein Powder (30g)

2 medium Zucchinis (196g total)

2 tbsp Nutritional Yeast (16g)

1 tsp Olive Oil (5g)

1 Garlic Clove

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    In a high-speed blender, combine the raw cashews, firm tofu, vegan protein powder, garlic, nutritional yeast, lemon juice, and olive oil. Add a few tablespoons of water to help blend into a smooth, creamy sauce.

  • 3

    Blend until the sauce is completely smooth, adding additional water if necessary to reach your desired consistency.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

    In a large pan over medium heat, warm a small drizzle of olive oil, then lightly sauté the zucchini noodles for 2-3 minutes until just tender but retaining some crunch.

  • 6

    Pour the creamy sauce over the zucchini noodles in the pan, gently tossing to ensure the noodles are evenly coated.

  • 7

    Heat for another 1-2 minutes until everything is warmed through, then remove from heat.

  • 8

    Serve immediately and enjoy this nutrient-packed, creamy cashew Alfredo with zingy, fresh zucchini noodles.

Creamy Cashew Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo with Zucchini Noodles

A velvety, plant-powered twist on classic Alfredo where tender spiralized zucchini meets a creamy, cashew-tofu sauce enriched with a boost of vegan protein powder and nutritional yeast. This dish is fresh, satisfying, and brings a bright lemon-garlic flavor to every bite.

NUTRITION

537kcal
Protein
43.7g
Fat
28.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Raw Cashews (36g)

100g Firm Tofu

1 scoop Vegan Protein Powder (30g)

2 medium Zucchinis (196g total)

2 tbsp Nutritional Yeast (16g)

1 tsp Olive Oil (5g)

1 Garlic Clove

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    In a high-speed blender, combine the raw cashews, firm tofu, vegan protein powder, garlic, nutritional yeast, lemon juice, and olive oil. Add a few tablespoons of water to help blend into a smooth, creamy sauce.

  • 3

    Blend until the sauce is completely smooth, adding additional water if necessary to reach your desired consistency.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

    In a large pan over medium heat, warm a small drizzle of olive oil, then lightly sauté the zucchini noodles for 2-3 minutes until just tender but retaining some crunch.

  • 6

    Pour the creamy sauce over the zucchini noodles in the pan, gently tossing to ensure the noodles are evenly coated.

  • 7

    Heat for another 1-2 minutes until everything is warmed through, then remove from heat.

  • 8

    Serve immediately and enjoy this nutrient-packed, creamy cashew Alfredo with zingy, fresh zucchini noodles.