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 vibrant twist on Alfredo with a silky, creamy sauce made from cashews, cauliflower, and silken tofu, tossed with tender zucchini noodles and hearty chickpeas. This flavorful dish delivers a delightful balance of creaminess and texture, perfect for a nourishing meal any time of day.

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NUTRITION

563kcal
Protein
33.3g
Fat
28.9g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/4 cup Raw Cashews (35g)

2 cups Zucchini Noodles (200g)

1/2 cup Unsweetened Almond Milk (120g/ml)

2 tbsp Nutritional Yeast (16g)

1 tsp Olive Oil (5g)

100g Silken Tofu

1/2 cup Chickpeas, drained (82g)

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PREPARATION

  • 1

    Steam or lightly boil the cauliflower florets until very tender, about 8-10 minutes. Drain and let cool slightly.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, silken tofu, unsweetened almond milk, nutritional yeast, and olive oil. Blend until completely smooth and creamy. Season with salt and pepper to taste if desired.

  • 3

    For extra creaminess and flavor, you may warm the sauce in a small saucepan over low heat for 3-4 minutes, stirring constantly.

  • 4

    Prepare the zucchini noodles by using a spiralizer or a vegetable peeler. If desired, lightly steam the noodles for 1-2 minutes to soften them, or serve raw for extra crunch.

  • 5

    In a large bowl, toss the zucchini noodles with the creamy sauce until evenly coated. Gently fold in the chickpeas for added protein and texture.

  • 6

    Serve immediately, garnishing with a sprinkle of extra nutritional yeast or fresh herbs if available.

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 vibrant twist on Alfredo with a silky, creamy sauce made from cashews, cauliflower, and silken tofu, tossed with tender zucchini noodles and hearty chickpeas. This flavorful dish delivers a delightful balance of creaminess and texture, perfect for a nourishing meal any time of day.

NUTRITION

563kcal
Protein
33.3g
Fat
28.9g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/4 cup Raw Cashews (35g)

2 cups Zucchini Noodles (200g)

1/2 cup Unsweetened Almond Milk (120g/ml)

2 tbsp Nutritional Yeast (16g)

1 tsp Olive Oil (5g)

100g Silken Tofu

1/2 cup Chickpeas, drained (82g)

PREPARATION

  • 1

    Steam or lightly boil the cauliflower florets until very tender, about 8-10 minutes. Drain and let cool slightly.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, silken tofu, unsweetened almond milk, nutritional yeast, and olive oil. Blend until completely smooth and creamy. Season with salt and pepper to taste if desired.

  • 3

    For extra creaminess and flavor, you may warm the sauce in a small saucepan over low heat for 3-4 minutes, stirring constantly.

  • 4

    Prepare the zucchini noodles by using a spiralizer or a vegetable peeler. If desired, lightly steam the noodles for 1-2 minutes to soften them, or serve raw for extra crunch.

  • 5

    In a large bowl, toss the zucchini noodles with the creamy sauce until evenly coated. Gently fold in the chickpeas for added protein and texture.

  • 6

    Serve immediately, garnishing with a sprinkle of extra nutritional yeast or fresh herbs if available.