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 luscious, dairy-free Alfredo featuring a silky blend of cauliflower, cashews, and extra-firm tofu tossed with fresh zucchini noodles. This dish is both satisfying and nutrient-packed, delivering a creamy, savory sauce with a hint of garlic and lemon to brighten your palate.

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NUTRITION

504kcal
Protein
34.3g
Fat
30.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower florets (150g)

0.25 cup Raw cashews (35g)

300g Extra-firm tofu

2 medium Zucchinis (spiralized, ~200g)

2 cloves Garlic

1 tablespoon Lemon Juice

0.5 cup Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, tofu, garlic, lemon juice, and water. Blend until completely smooth and creamy. Season with a pinch of salt and pepper.

  • 3

    For enhanced flavor, adjust the seasoning by tasting the sauce and adding more salt, pepper, or lemon juice as desired.

  • 4

    Heat a non-stick skillet over medium heat. Lightly sauté the zucchini noodles for 2-3 minutes until just tender but still retaining some bite.

  • 5

    Pour the creamy sauce over the zucchini noodles in the skillet and gently toss to combine, heating through for another 2 minutes.

  • 6

    Serve immediately, garnished with an extra sprinkle of pepper or fresh herbs if desired.

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 luscious, dairy-free Alfredo featuring a silky blend of cauliflower, cashews, and extra-firm tofu tossed with fresh zucchini noodles. This dish is both satisfying and nutrient-packed, delivering a creamy, savory sauce with a hint of garlic and lemon to brighten your palate.

NUTRITION

504kcal
Protein
34.3g
Fat
30.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower florets (150g)

0.25 cup Raw cashews (35g)

300g Extra-firm tofu

2 medium Zucchinis (spiralized, ~200g)

2 cloves Garlic

1 tablespoon Lemon Juice

0.5 cup Water

Salt & Pepper to taste

PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 2

    In a high-speed blender, combine the steamed cauliflower, raw cashews, tofu, garlic, lemon juice, and water. Blend until completely smooth and creamy. Season with a pinch of salt and pepper.

  • 3

    For enhanced flavor, adjust the seasoning by tasting the sauce and adding more salt, pepper, or lemon juice as desired.

  • 4

    Heat a non-stick skillet over medium heat. Lightly sauté the zucchini noodles for 2-3 minutes until just tender but still retaining some bite.

  • 5

    Pour the creamy sauce over the zucchini noodles in the skillet and gently toss to combine, heating through for another 2 minutes.

  • 6

    Serve immediately, garnished with an extra sprinkle of pepper or fresh herbs if desired.