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 zucchini noodles smothered in a creamy, nutty cashew pesto. Fresh basil and garlic blend with nutritional yeast and lemon juice for a bright, savory sauce that pairs perfectly with hearty edamame and protein-packed tofu. This dish offers a refreshing, plant-forward flavor profile that's both satisfying and nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

499kcal
Protein
33.8g
Fat
26g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (196g)

1/4 cup Raw Cashews (36g)

1 cup Fresh Basil Leaves (21g)

1 clove Garlic (3g)

2 tbsp Nutritional Yeast (16g)

1/2 cup Edamame (75g)

4 oz Firm Tofu (113g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the raw cashews, fresh basil leaves, garlic, nutritional yeast, lemon juice, and a splash of water. Blend until smooth and creamy, adding extra water if needed to achieve the desired consistency.

  • 3

    Heat a non-stick skillet over medium heat. Add the edamame and crumbled firm tofu (cut into cubes), and lightly sauté for 3-4 minutes until warm.

  • 4

    Toss the zucchini noodles with the prepared cashew pesto until well coated.

  • 5

    Plate the zucchini noodles and top with the sautéed edamame and tofu. Season with salt and pepper to taste.

  • 6

    Serve immediately and enjoy this fresh, protein-packed meal.

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 zucchini noodles smothered in a creamy, nutty cashew pesto. Fresh basil and garlic blend with nutritional yeast and lemon juice for a bright, savory sauce that pairs perfectly with hearty edamame and protein-packed tofu. This dish offers a refreshing, plant-forward flavor profile that's both satisfying and nutritious.

NUTRITION

499kcal
Protein
33.8g
Fat
26g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (196g)

1/4 cup Raw Cashews (36g)

1 cup Fresh Basil Leaves (21g)

1 clove Garlic (3g)

2 tbsp Nutritional Yeast (16g)

1/2 cup Edamame (75g)

4 oz Firm Tofu (113g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the raw cashews, fresh basil leaves, garlic, nutritional yeast, lemon juice, and a splash of water. Blend until smooth and creamy, adding extra water if needed to achieve the desired consistency.

  • 3

    Heat a non-stick skillet over medium heat. Add the edamame and crumbled firm tofu (cut into cubes), and lightly sauté for 3-4 minutes until warm.

  • 4

    Toss the zucchini noodles with the prepared cashew pesto until well coated.

  • 5

    Plate the zucchini noodles and top with the sautéed edamame and tofu. Season with salt and pepper to taste.

  • 6

    Serve immediately and enjoy this fresh, protein-packed meal.