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 velvety, protein-boosted cashew and cannellini bean pesto, accented with fresh basil, a hint of garlic, and a splash of lemon. This twist on traditional pesto offers a creamy texture with a satisfying bite from tofu, making it a perfect choice for a clean, flavorful meal any time of day.

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NUTRITION

539kcal
Protein
33.4g
Fat
29.4g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

1/4 cup Raw Cashews

1 cup Cannellini Beans

100g Extra Firm Tofu

1 cup Fresh Basil Leaves

1 Garlic Clove

2 Tbsp Lemon Juice

1/2 Tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing two medium zucchinis and set aside in a large mixing bowl.

  • 2

    In a high-speed blender or food processor, combine cashews, cannellini beans, extra firm tofu, fresh basil leaves, garlic, lemon juice, and olive oil. Blend until smooth and creamy, scraping down the sides as needed. Adjust the texture with a splash of water if too thick.

  • 3

    Taste the pesto and season with salt and pepper as desired.

  • 4

    Pour the creamy cashew pesto over the zucchini noodles and toss thoroughly to ensure the noodles are evenly coated.

  • 5

    Serve immediately, garnished with a few extra basil leaves if desired. Enjoy as a light, nutritious meal perfect for breakfast, lunch, or dinner.

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 velvety, protein-boosted cashew and cannellini bean pesto, accented with fresh basil, a hint of garlic, and a splash of lemon. This twist on traditional pesto offers a creamy texture with a satisfying bite from tofu, making it a perfect choice for a clean, flavorful meal any time of day.

NUTRITION

539kcal
Protein
33.4g
Fat
29.4g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

1/4 cup Raw Cashews

1 cup Cannellini Beans

100g Extra Firm Tofu

1 cup Fresh Basil Leaves

1 Garlic Clove

2 Tbsp Lemon Juice

1/2 Tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing two medium zucchinis and set aside in a large mixing bowl.

  • 2

    In a high-speed blender or food processor, combine cashews, cannellini beans, extra firm tofu, fresh basil leaves, garlic, lemon juice, and olive oil. Blend until smooth and creamy, scraping down the sides as needed. Adjust the texture with a splash of water if too thick.

  • 3

    Taste the pesto and season with salt and pepper as desired.

  • 4

    Pour the creamy cashew pesto over the zucchini noodles and toss thoroughly to ensure the noodles are evenly coated.

  • 5

    Serve immediately, garnished with a few extra basil leaves if desired. Enjoy as a light, nutritious meal perfect for breakfast, lunch, or dinner.