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

Enjoy a vibrant, plant-powered dish featuring spiralized zucchini enveloped in a rich, creamy cashew pesto, perfectly complemented by cubes of firm tofu. This meal is balanced with a delightful blend of fresh basil, zesty lemon, and a hint of garlic, creating an unforgettable taste experience that’s both light and satisfying.

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NUTRITION

504kcal
Protein
33.4g
Fat
34.2g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchinis (spiralized)

1/3 cup raw cashews

1 cup fresh basil

1 garlic clove

1 tbsp lemon juice

1 tsp olive oil

175g firm tofu, cubed

Salt and Pepper to taste

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PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles from the 2 medium zucchinis and set aside in a large bowl.

  • 2

    In a blender or food processor, combine the raw cashews, fresh basil, garlic, lemon juice, olive oil, and a pinch of salt and pepper. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Pour the cashew pesto over the zucchini noodles and toss gently to ensure the noodles are well coated.

  • 4

    Cube the firm tofu into bite-sized pieces. Optionally, lightly season the tofu with salt and pepper.

  • 5

    Either fold the tofu cubes into the pesto-coated noodles for a mix of textures or lightly sauté them in a nonstick pan for 3-5 minutes before combining, based on your preference.

  • 6

    Serve immediately, adjusting salt and pepper as needed, and enjoy this fresh, satisfying dish that perfectly balances creamy richness with the crispness of zucchini noodles.

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

Enjoy a vibrant, plant-powered dish featuring spiralized zucchini enveloped in a rich, creamy cashew pesto, perfectly complemented by cubes of firm tofu. This meal is balanced with a delightful blend of fresh basil, zesty lemon, and a hint of garlic, creating an unforgettable taste experience that’s both light and satisfying.

NUTRITION

504kcal
Protein
33.4g
Fat
34.2g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchinis (spiralized)

1/3 cup raw cashews

1 cup fresh basil

1 garlic clove

1 tbsp lemon juice

1 tsp olive oil

175g firm tofu, cubed

Salt and Pepper to taste

PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles from the 2 medium zucchinis and set aside in a large bowl.

  • 2

    In a blender or food processor, combine the raw cashews, fresh basil, garlic, lemon juice, olive oil, and a pinch of salt and pepper. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Pour the cashew pesto over the zucchini noodles and toss gently to ensure the noodles are well coated.

  • 4

    Cube the firm tofu into bite-sized pieces. Optionally, lightly season the tofu with salt and pepper.

  • 5

    Either fold the tofu cubes into the pesto-coated noodles for a mix of textures or lightly sauté them in a nonstick pan for 3-5 minutes before combining, based on your preference.

  • 6

    Serve immediately, adjusting salt and pepper as needed, and enjoy this fresh, satisfying dish that perfectly balances creamy richness with the crispness of zucchini noodles.