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 velvety, dairy-free alfredo that combines the creaminess of blended cashews with tender roasted cauliflower, tossed with fresh zucchini noodles and savory tempeh. Enhanced with nutritional yeast and a hint of lemon, this vibrant dish offers a balanced and satisfying meal.

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NUTRITION

509kcal
Protein
34.8g
Fat
27.1g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

2 medium Zucchinis spiralized (300g)

1/4 cup Raw cashews (35g)

3 ounces Tempeh (85g)

1/2 cup Unsweetened almond milk (120g)

2 tablespoons Nutritional yeast (16g)

1 clove Garlic

1 tablespoon Lemon juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Spread cauliflower florets on a baking sheet, drizzle a tiny bit of oil, season lightly with salt and pepper, and roast for 20 minutes until tender.

  • 2

    While the cauliflower roasts, prepare the zucchini noodles. Spiralize the zucchinis and set aside.

  • 3

    In a high-speed blender, combine roasted cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy, adding a little water if needed to adjust consistency.

  • 4

    Slice the tempeh into bite-sized pieces and sauté them in a non-stick pan over medium heat until golden on all sides, about 5-7 minutes.

  • 5

    Heat another pan over medium-low heat and toss in the zucchini noodles just until slightly warmed, about 2 minutes (avoid overcooking to keep them crisp).

  • 6

    Combine the blended sauce with the zucchini noodles in the pan, then gently fold in the sautéed tempeh. Adjust seasoning with salt and pepper.

  • 7

    Serve immediately and enjoy your nutrient-packed, creamy cashew cauliflower alfredo.

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 velvety, dairy-free alfredo that combines the creaminess of blended cashews with tender roasted cauliflower, tossed with fresh zucchini noodles and savory tempeh. Enhanced with nutritional yeast and a hint of lemon, this vibrant dish offers a balanced and satisfying meal.

NUTRITION

509kcal
Protein
34.8g
Fat
27.1g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

2 medium Zucchinis spiralized (300g)

1/4 cup Raw cashews (35g)

3 ounces Tempeh (85g)

1/2 cup Unsweetened almond milk (120g)

2 tablespoons Nutritional yeast (16g)

1 clove Garlic

1 tablespoon Lemon juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Spread cauliflower florets on a baking sheet, drizzle a tiny bit of oil, season lightly with salt and pepper, and roast for 20 minutes until tender.

  • 2

    While the cauliflower roasts, prepare the zucchini noodles. Spiralize the zucchinis and set aside.

  • 3

    In a high-speed blender, combine roasted cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy, adding a little water if needed to adjust consistency.

  • 4

    Slice the tempeh into bite-sized pieces and sauté them in a non-stick pan over medium heat until golden on all sides, about 5-7 minutes.

  • 5

    Heat another pan over medium-low heat and toss in the zucchini noodles just until slightly warmed, about 2 minutes (avoid overcooking to keep them crisp).

  • 6

    Combine the blended sauce with the zucchini noodles in the pan, then gently fold in the sautéed tempeh. Adjust seasoning with salt and pepper.

  • 7

    Serve immediately and enjoy your nutrient-packed, creamy cashew cauliflower alfredo.