Creamy Cashew Pesto Zucchini Noodles

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

Creamy Cashew Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pesto Zucchini Noodles

Savor the bright, fresh flavors of this dairy-free cashew pesto paired with tender zucchini noodles. The blended sauce combines creamy tofu, raw cashews, nutritional yeast, and chickpeas with garlic, basil, and lemon, resulting in a vibrant dish that’s both filling and nutritious. Perfect for a balanced meal any time of day.

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NUTRITION

510kcal
Protein
33.0g
Fat
27.2g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

5 ounces Firm Tofu

1/4 cup Raw Cashews

3 tbsp Nutritional Yeast

1/4 cup Cooked Chickpeas

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Basil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchinis and set aside.

  • 2

    In a high-speed blender or food processor, combine the firm tofu, raw cashews, nutritional yeast, cooked chickpeas, garlic, fresh basil, lemon juice, and olive oil. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Taste and adjust seasoning if necessary.

  • 4

    Pour the creamy cashew pesto over the zucchini noodles and gently toss until the noodles are evenly coated.

  • 5

    Serve immediately in bowls, garnished with a few torn basil leaves if desired.

Creamy Cashew Pesto Zucchini Noodles

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

Creamy Cashew Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pesto Zucchini Noodles

Savor the bright, fresh flavors of this dairy-free cashew pesto paired with tender zucchini noodles. The blended sauce combines creamy tofu, raw cashews, nutritional yeast, and chickpeas with garlic, basil, and lemon, resulting in a vibrant dish that’s both filling and nutritious. Perfect for a balanced meal any time of day.

NUTRITION

510kcal
Protein
33.0g
Fat
27.2g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

5 ounces Firm Tofu

1/4 cup Raw Cashews

3 tbsp Nutritional Yeast

1/4 cup Cooked Chickpeas

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Basil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchinis and set aside.

  • 2

    In a high-speed blender or food processor, combine the firm tofu, raw cashews, nutritional yeast, cooked chickpeas, garlic, fresh basil, lemon juice, and olive oil. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Taste and adjust seasoning if necessary.

  • 4

    Pour the creamy cashew pesto over the zucchini noodles and gently toss until the noodles are evenly coated.

  • 5

    Serve immediately in bowls, garnished with a few torn basil leaves if desired.