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 vibrant flavors of fresh basil and garlic blended into a creamy cashew pesto that perfectly coats tender zucchini noodles. Enhanced with silken tofu and edamame for an extra protein punch, this dish strikes an ideal balance between rich, nutty creaminess and the crisp freshness of garden zucchini, making it an ideal meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

536kcal
Protein
32.2g
Fat
31.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/4 cup Raw Cashews (36g)

2 tbsp Nutritional Yeast (16g)

1 cup Fresh Basil Leaves (21g)

1 Garlic Clove (3g)

100g Firm Tofu

1/2 cup Shelled Edamame (75g)

1/2 tbsp Extra Virgin Olive Oil (7g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside in a large bowl.

  • 2

    In a high-speed blender, combine raw cashews, nutritional yeast, fresh basil leaves, garlic clove, firm tofu, extra virgin olive oil, and lemon juice. Blend until smooth and creamy. If the consistency is too thick, add a tablespoon of water at a time until desired texture is achieved.

  • 3

    Mix the blended cashew pesto with the zucchini noodles ensuring they are evenly coated.

  • 4

    Fold in the shelled edamame for an added boost of protein and texture.

  • 5

    Season with salt and pepper to taste.

  • 6

    Serve immediately and enjoy this refreshing, protein-packed pesto dish.

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 vibrant flavors of fresh basil and garlic blended into a creamy cashew pesto that perfectly coats tender zucchini noodles. Enhanced with silken tofu and edamame for an extra protein punch, this dish strikes an ideal balance between rich, nutty creaminess and the crisp freshness of garden zucchini, making it an ideal meal for any time of day.

NUTRITION

536kcal
Protein
32.2g
Fat
31.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/4 cup Raw Cashews (36g)

2 tbsp Nutritional Yeast (16g)

1 cup Fresh Basil Leaves (21g)

1 Garlic Clove (3g)

100g Firm Tofu

1/2 cup Shelled Edamame (75g)

1/2 tbsp Extra Virgin Olive Oil (7g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside in a large bowl.

  • 2

    In a high-speed blender, combine raw cashews, nutritional yeast, fresh basil leaves, garlic clove, firm tofu, extra virgin olive oil, and lemon juice. Blend until smooth and creamy. If the consistency is too thick, add a tablespoon of water at a time until desired texture is achieved.

  • 3

    Mix the blended cashew pesto with the zucchini noodles ensuring they are evenly coated.

  • 4

    Fold in the shelled edamame for an added boost of protein and texture.

  • 5

    Season with salt and pepper to taste.

  • 6

    Serve immediately and enjoy this refreshing, protein-packed pesto dish.