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 bowl of spiralized zucchini noodles tossed in a creamy, zesty cashew pesto. Enhanced with hearty chickpeas and grilled tofu, this dish offers a satisfying blend of textures and flavors—fresh basil, roasted garlic, and a hint of lemon brighten every bite. It’s a nourishing, balanced meal that delights the palate without sacrificing your nutritional goals.

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NUTRITION

568kcal
Protein
36.4g
Fat
29.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1/4 cup Raw Cashews

1 cup Fresh Basil Leaves

1 Garlic clove

2 tbsp Nutritional Yeast

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Chickpeas (drained)

100g Firm Tofu

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a food processor, combine raw cashews, fresh basil leaves, garlic, nutritional yeast, olive oil, and lemon juice. Blend until smooth, adding a splash of water if needed to reach a creamy consistency. Season with salt and pepper.

  • 3

    Toss the zucchini noodles with the cashew pesto until evenly coated.

  • 4

    Lightly pan-fry or grill the firm tofu (cut into cubes) until golden on all sides.

  • 5

    Gently fold in the chickpeas and warm tofu into the zucchini noodles and pesto mixture.

  • 6

    Mix everything together, adjust seasoning if necessary, and serve immediately.

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 bowl of spiralized zucchini noodles tossed in a creamy, zesty cashew pesto. Enhanced with hearty chickpeas and grilled tofu, this dish offers a satisfying blend of textures and flavors—fresh basil, roasted garlic, and a hint of lemon brighten every bite. It’s a nourishing, balanced meal that delights the palate without sacrificing your nutritional goals.

NUTRITION

568kcal
Protein
36.4g
Fat
29.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1/4 cup Raw Cashews

1 cup Fresh Basil Leaves

1 Garlic clove

2 tbsp Nutritional Yeast

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Chickpeas (drained)

100g Firm Tofu

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a food processor, combine raw cashews, fresh basil leaves, garlic, nutritional yeast, olive oil, and lemon juice. Blend until smooth, adding a splash of water if needed to reach a creamy consistency. Season with salt and pepper.

  • 3

    Toss the zucchini noodles with the cashew pesto until evenly coated.

  • 4

    Lightly pan-fry or grill the firm tofu (cut into cubes) until golden on all sides.

  • 5

    Gently fold in the chickpeas and warm tofu into the zucchini noodles and pesto mixture.

  • 6

    Mix everything together, adjust seasoning if necessary, and serve immediately.