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 luscious, dairy-free cashew alfredo tossed with fresh zucchini noodles and tofu, creating a silky, rich sauce that coats every strand. This vibrant dish delivers a hearty dose of protein, perfect for a satisfying lunch or dinner while staying light and flavorful.

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NUTRITION

696kcal
Protein
34.9g
Fat
46.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

150g Firm Tofu

30g Cashews (soaked)

2 Tbsp Nutritional Yeast

1 Garlic clove

1 Tbsp Lemon Juice

1/2 cup Water

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PREPARATION

  • 1

    If desired, soak the cashews in warm water for 15-20 minutes to soften them.

  • 2

    Spiralize the zucchinis into noodles and set aside. Lightly salt the zoodles and let them rest to remove excess water.

  • 3

    Press the firm tofu to remove extra moisture, then cut it into small cubes.

  • 4

    In a high-speed blender, combine the soaked cashews, nutritional yeast, garlic, lemon juice, and 1/2 cup water. Blend until smooth and creamy. Add extra water if needed to reach a silky texture.

  • 5

    In a non-stick pan over medium heat, add the tofu cubes and sauté for 4-5 minutes until they start to get golden edges.

  • 6

    Add the zucchini noodles to the pan with tofu, then pour the cashew alfredo sauce over the mixture.

  • 7

    Gently toss everything together and cook for an additional 2-3 minutes until the zoodles are tender but still crisp.

  • 8

    Season with salt and pepper to taste, then serve immediately.

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 luscious, dairy-free cashew alfredo tossed with fresh zucchini noodles and tofu, creating a silky, rich sauce that coats every strand. This vibrant dish delivers a hearty dose of protein, perfect for a satisfying lunch or dinner while staying light and flavorful.

NUTRITION

696kcal
Protein
34.9g
Fat
46.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

150g Firm Tofu

30g Cashews (soaked)

2 Tbsp Nutritional Yeast

1 Garlic clove

1 Tbsp Lemon Juice

1/2 cup Water

PREPARATION

  • 1

    If desired, soak the cashews in warm water for 15-20 minutes to soften them.

  • 2

    Spiralize the zucchinis into noodles and set aside. Lightly salt the zoodles and let them rest to remove excess water.

  • 3

    Press the firm tofu to remove extra moisture, then cut it into small cubes.

  • 4

    In a high-speed blender, combine the soaked cashews, nutritional yeast, garlic, lemon juice, and 1/2 cup water. Blend until smooth and creamy. Add extra water if needed to reach a silky texture.

  • 5

    In a non-stick pan over medium heat, add the tofu cubes and sauté for 4-5 minutes until they start to get golden edges.

  • 6

    Add the zucchini noodles to the pan with tofu, then pour the cashew alfredo sauce over the mixture.

  • 7

    Gently toss everything together and cook for an additional 2-3 minutes until the zoodles are tender but still crisp.

  • 8

    Season with salt and pepper to taste, then serve immediately.