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, plant-powered twist on classic Alfredo with a silky cauliflower-cashew sauce blended with aromatic garlic and nutritional yeast. Tossed with fresh zucchini noodles, hearty chickpeas, and firm tofu for an added protein boost, this dish offers a satisfying, creamy texture and vibrant flavors that hit the sweet spot between indulgence and nutrition.

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NUTRITION

634kcal
Protein
40.7g
Fat
26.5g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Florets (~200g)

1/4 cup Raw Cashews (~35g)

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

1 medium Zucchini (spiralized)

0.75 cup Chickpeas, drained (~123g)

100g Extra-Firm Tofu

1 Garlic Clove

2 Tbsp Nutritional Yeast

1 Tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Meanwhile, drain and rinse the chickpeas. Cube the tofu into small pieces.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, garlic, nutritional yeast, and lemon juice. Blend until completely smooth to create a creamy sauce.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

    In a large pan over medium heat, lightly sauté the tofu cubes until golden on all sides, then add the chickpeas to warm through.

  • 6

    Add the zucchini noodles to the pan and toss gently to soften slightly, about 2-3 minutes.

  • 7

    Pour the creamy cauliflower-cashew sauce over the zucchini noodles, chickpeas, and tofu. Stir well to combine, heating everything through.

  • 8

    Taste and adjust salt, pepper, or lemon juice if needed. Serve immediately and enjoy your nutritious, protein-packed meal.

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, plant-powered twist on classic Alfredo with a silky cauliflower-cashew sauce blended with aromatic garlic and nutritional yeast. Tossed with fresh zucchini noodles, hearty chickpeas, and firm tofu for an added protein boost, this dish offers a satisfying, creamy texture and vibrant flavors that hit the sweet spot between indulgence and nutrition.

NUTRITION

634kcal
Protein
40.7g
Fat
26.5g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Florets (~200g)

1/4 cup Raw Cashews (~35g)

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

1 medium Zucchini (spiralized)

0.75 cup Chickpeas, drained (~123g)

100g Extra-Firm Tofu

1 Garlic Clove

2 Tbsp Nutritional Yeast

1 Tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Meanwhile, drain and rinse the chickpeas. Cube the tofu into small pieces.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, garlic, nutritional yeast, and lemon juice. Blend until completely smooth to create a creamy sauce.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

    In a large pan over medium heat, lightly sauté the tofu cubes until golden on all sides, then add the chickpeas to warm through.

  • 6

    Add the zucchini noodles to the pan and toss gently to soften slightly, about 2-3 minutes.

  • 7

    Pour the creamy cauliflower-cashew sauce over the zucchini noodles, chickpeas, and tofu. Stir well to combine, heating everything through.

  • 8

    Taste and adjust salt, pepper, or lemon juice if needed. Serve immediately and enjoy your nutritious, protein-packed meal.