YOUR SOLIN GENERATED RECIPE
Creamy Cashew Cauliflower Alfredo with Zucchini Noodles
Savor this velvety, dairy-free twist on classic Alfredo. Tender cauliflower and protein-rich tofu blend with raw cashews, nutritional yeast, and a touch of garlic to create a rich sauce that clings beautifully to fresh zucchini noodles. Brightened with a hint of lemon and a drizzle of olive oil, this dish offers a delightful combination of creamy texture and nourishing ingredients.
INGREDIENTS
300g Firm Tofu
1 cup chopped Cauliflower
2 cups Zucchini Noodles
1/4 cup Raw Cashews
1/2 cup Unsweetened Cashew Milk
1 tbsp Nutritional Yeast
1 tsp Olive Oil
2 cloves Garlic
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Press the tofu gently to remove excess moisture and cut into cubes.
Steam the chopped cauliflower until tender, about 6-8 minutes.
In a high-speed blender, combine the steamed cauliflower, raw cashews, cashew milk, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy.
Heat the olive oil in a pan over medium heat. Lightly sauté the tofu cubes until they are golden on all sides, about 5 minutes.
Add the zucchini noodles to the pan and toss for about 2 minutes until slightly softened.
Pour the creamy cashew-cauliflower sauce over the tofu and zucchini noodles, stirring gently to combine.
Season with additional salt and pepper if needed, and serve warm.