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, fresh bowl of spiralized zucchini noodles tossed with a luscious cashew pesto and protein-packed tofu. This dish harmonizes creamy, nutty flavors with a bright lemon-garlic kick, making it both satisfying and energizing for any meal of the day.

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NUTRITION

581kcal
Protein
38.2g
Fat
38.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx. 400g)

200g Extra Firm Tofu

1/4 cup Raw Cashews (28g)

1 tbsp Olive Oil (14g)

1 cup Fresh Basil (30g)

1 tbsp Fresh Lemon Juice (15g)

1 Garlic Clove (3g)

2 tbsp Nutritional Yeast (16g)

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine raw cashews, fresh basil, garlic, lemon juice, nutritional yeast, and a splash of water. Blend until smooth, then slowly drizzle in the olive oil to achieve a creamy consistency.

  • 3

    Drain the tofu and cut it into cubes. For a lightly crisped texture, optionally sauté tofu cubes in a non-stick pan over medium heat for 3-5 minutes.

  • 4

    Toss the zucchini noodles with the tofu cubes and cashew pesto until evenly coated.

  • 5

    Season with salt and pepper to taste, 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, fresh bowl of spiralized zucchini noodles tossed with a luscious cashew pesto and protein-packed tofu. This dish harmonizes creamy, nutty flavors with a bright lemon-garlic kick, making it both satisfying and energizing for any meal of the day.

NUTRITION

581kcal
Protein
38.2g
Fat
38.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx. 400g)

200g Extra Firm Tofu

1/4 cup Raw Cashews (28g)

1 tbsp Olive Oil (14g)

1 cup Fresh Basil (30g)

1 tbsp Fresh Lemon Juice (15g)

1 Garlic Clove (3g)

2 tbsp Nutritional Yeast (16g)

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine raw cashews, fresh basil, garlic, lemon juice, nutritional yeast, and a splash of water. Blend until smooth, then slowly drizzle in the olive oil to achieve a creamy consistency.

  • 3

    Drain the tofu and cut it into cubes. For a lightly crisped texture, optionally sauté tofu cubes in a non-stick pan over medium heat for 3-5 minutes.

  • 4

    Toss the zucchini noodles with the tofu cubes and cashew pesto until evenly coated.

  • 5

    Season with salt and pepper to taste, and serve immediately.