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 velvety, plant-powered twist on classic alfredo! This vibrant dish features a rich blend of creamy cashews, tender steamed cauliflower, and protein-boosted tofu, blended with garlic, nutritional yeast, and a hint of lemon. Tossed with fresh zucchini noodles, this meal delivers a satisfying, harmoniously flavored experience that's both comforting and nutritious.

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NUTRITION

535kcal
Protein
33.3g
Fat
33.2g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (200g)

0.33 cup Raw Cashews (40g)

2 medium Zucchinis (200g) turned into noodles

0.5 cup Unsweetened Almond Milk (120g)

2 tbsp Nutritional Yeast (16g)

0.5 cup Extra Firm Tofu (126g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets until tender, about 8-10 minutes, then set aside.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, extra firm tofu, garlic, lemon juice, and olive oil. Blend until smooth and creamy, adjusting thickness with a bit more almond milk if needed.

  • 3

    Using a spiralizer or julienne peeler, create zucchini noodles from the zucchinis.

  • 4

    Optionally, lightly sauté the zucchini noodles in a non-stick skillet over medium heat for 2-3 minutes to warm them up, preserving their crunch.

  • 5

    Pour the creamy cashew sauce over the zucchini noodles, stirring gently to combine.

  • 6

    Season with salt and pepper to taste and serve immediately.

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 velvety, plant-powered twist on classic alfredo! This vibrant dish features a rich blend of creamy cashews, tender steamed cauliflower, and protein-boosted tofu, blended with garlic, nutritional yeast, and a hint of lemon. Tossed with fresh zucchini noodles, this meal delivers a satisfying, harmoniously flavored experience that's both comforting and nutritious.

NUTRITION

535kcal
Protein
33.3g
Fat
33.2g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (200g)

0.33 cup Raw Cashews (40g)

2 medium Zucchinis (200g) turned into noodles

0.5 cup Unsweetened Almond Milk (120g)

2 tbsp Nutritional Yeast (16g)

0.5 cup Extra Firm Tofu (126g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets until tender, about 8-10 minutes, then set aside.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, extra firm tofu, garlic, lemon juice, and olive oil. Blend until smooth and creamy, adjusting thickness with a bit more almond milk if needed.

  • 3

    Using a spiralizer or julienne peeler, create zucchini noodles from the zucchinis.

  • 4

    Optionally, lightly sauté the zucchini noodles in a non-stick skillet over medium heat for 2-3 minutes to warm them up, preserving their crunch.

  • 5

    Pour the creamy cashew sauce over the zucchini noodles, stirring gently to combine.

  • 6

    Season with salt and pepper to taste and serve immediately.