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

Savor a luxurious, creamy alfredo that’s both dairy-free and high-protein. Tender steamed cauliflower and cashews blend with silken tofu and a scoop of pea protein, amplified by nutritional yeast for a cheesy depth, then tossed with fresh, spiralized zucchini noodles. A vibrant squeeze of lemon and a whisper of garlic round out this balanced dish, ideal for clean eating any time of day.

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NUTRITION

539kcal
Protein
50.1g
Fat
24.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 medium Zucchini (spiralized, 196g)

1 ounce Cashews (28g)

0.75 cup Silken Tofu (189g)

1 scoop Pea Protein Powder (30g)

2 tbsp Nutritional Yeast (16g)

0.5 cup Unsweetened Almond Milk (120g)

1 clove Garlic

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, cashews, silken tofu, pea protein powder, nutritional yeast, unsweetened almond milk, garlic, and lemon juice. Blend until smooth and creamy. If the sauce is too thick, add a splash of water to reach your desired consistency.

  • 3

    Transfer the sauce into a saucepan and warm over medium-low heat, stirring gently. Season with salt and pepper to taste.

  • 4

    Place the spiralized zucchini noodles in a bowl. Pour the warm alfredo sauce over the noodles, tossing gently to combine. You can lightly warm the zucchini noodles in the pan for a minute if you prefer them softer.

  • 5

    Serve immediately and enjoy your protein-packed, creamy, dairy-free 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

Savor a luxurious, creamy alfredo that’s both dairy-free and high-protein. Tender steamed cauliflower and cashews blend with silken tofu and a scoop of pea protein, amplified by nutritional yeast for a cheesy depth, then tossed with fresh, spiralized zucchini noodles. A vibrant squeeze of lemon and a whisper of garlic round out this balanced dish, ideal for clean eating any time of day.

NUTRITION

539kcal
Protein
50.1g
Fat
24.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 medium Zucchini (spiralized, 196g)

1 ounce Cashews (28g)

0.75 cup Silken Tofu (189g)

1 scoop Pea Protein Powder (30g)

2 tbsp Nutritional Yeast (16g)

0.5 cup Unsweetened Almond Milk (120g)

1 clove Garlic

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the steamed cauliflower, cashews, silken tofu, pea protein powder, nutritional yeast, unsweetened almond milk, garlic, and lemon juice. Blend until smooth and creamy. If the sauce is too thick, add a splash of water to reach your desired consistency.

  • 3

    Transfer the sauce into a saucepan and warm over medium-low heat, stirring gently. Season with salt and pepper to taste.

  • 4

    Place the spiralized zucchini noodles in a bowl. Pour the warm alfredo sauce over the noodles, tossing gently to combine. You can lightly warm the zucchini noodles in the pan for a minute if you prefer them softer.

  • 5

    Serve immediately and enjoy your protein-packed, creamy, dairy-free Alfredo.