Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

Indulge in a luscious bowl of chickpea pasta tossed in a velvety, dairy-free alfredo sauce made creamy from cashews and blended with roasted cauliflower, extra firm tofu, and a hint of nutritional yeast. The dish is finished with a touch of garlic and lemon, creating a harmonious balance of tangy, nutty, and savory flavors that is both nutritious and satisfying.

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NUTRITION

589kcal
Protein
36.3g
Fat
26.9g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup chopped Cauliflower

1/4 cup Raw Cashews

4 oz Extra Firm Tofu

2 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

Water as needed

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PREPARATION

  • 1

    Cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    Steam or lightly boil the chopped cauliflower until tender, about 5-7 minutes. Drain well.

  • 3

    In a high-speed blender, combine the cooked cauliflower, raw cashews, extra firm tofu, nutritional yeast, garlic, lemon juice, and a splash of water. Blend until completely smooth and creamy. Adjust water to reach desired consistency.

  • 4

    Heat a small pan over medium heat and add the olive oil. Lightly sauté the blended sauce to warm it up, seasoning with salt and pepper to taste.

  • 5

    Toss the cooked pasta in the warm creamy sauce until evenly coated.

  • 6

    Plate and serve immediately, garnishing with additional pepper or nutritional yeast if desired.

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

Indulge in a luscious bowl of chickpea pasta tossed in a velvety, dairy-free alfredo sauce made creamy from cashews and blended with roasted cauliflower, extra firm tofu, and a hint of nutritional yeast. The dish is finished with a touch of garlic and lemon, creating a harmonious balance of tangy, nutty, and savory flavors that is both nutritious and satisfying.

NUTRITION

589kcal
Protein
36.3g
Fat
26.9g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup chopped Cauliflower

1/4 cup Raw Cashews

4 oz Extra Firm Tofu

2 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

Water as needed

PREPARATION

  • 1

    Cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    Steam or lightly boil the chopped cauliflower until tender, about 5-7 minutes. Drain well.

  • 3

    In a high-speed blender, combine the cooked cauliflower, raw cashews, extra firm tofu, nutritional yeast, garlic, lemon juice, and a splash of water. Blend until completely smooth and creamy. Adjust water to reach desired consistency.

  • 4

    Heat a small pan over medium heat and add the olive oil. Lightly sauté the blended sauce to warm it up, seasoning with salt and pepper to taste.

  • 5

    Toss the cooked pasta in the warm creamy sauce until evenly coated.

  • 6

    Plate and serve immediately, garnishing with additional pepper or nutritional yeast if desired.