YOUR SOLIN GENERATED RECIPE
Creamy Cashew Pesto Zucchini Noodles
Savor the vibrant flavors of fresh basil and creamy cashew pesto draped over spiralized zucchini noodles, accented with tender tofu cubes and a hint of nutritional yeast for a delightful savory finish. This dish is as visually appealing as it is nutritious, offering a refreshing and satisfying meal for any time of day.
INGREDIENTS
2 medium Zucchini
1/4 cup Raw Cashews
1 cup Fresh Basil Leaves
1 Garlic Clove
1 Tbsp Lemon Juice
1 tsp Extra Virgin Olive Oil
1/2 cup Firm Tofu
3 Tbsp Nutritional Yeast
Salt and Pepper to taste
PREPARATION
Using a spiralizer, create noodles from 2 medium zucchini and set aside in a large bowl.
In a high-speed blender or food processor, combine cashews, basil leaves, garlic clove, lemon juice, olive oil, 2 tablespoons nutritional yeast, and a pinch of salt and pepper. Blend until smooth, adding a little water if needed to achieve a creamy, pesto consistency.
Toss the zucchini noodles with the cashew pesto until evenly coated.
Gently fold in the cubed tofu, ensuring the tofu remains intact.
Sprinkle the remaining 1 tablespoon of nutritional yeast over the dish, adjust seasoning with salt and pepper if needed, and serve immediately.