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 twist on traditional pesto with our Creamy Cashew Pesto Zucchini Noodles. This dish features spiralized zucchini dressed in a luscious, dairy-free cashew pesto enriched with nutritional yeast and a hint of lemon. Tossed with hearty chickpeas and crispy tofu, each bite is a bright, fresh, and satisfying explosion of texture and flavor.

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NUTRITION

558kcal
Protein
33.4g
Fat
30g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 ounce equivalent cashews (about 30g)

2 tbsp Nutritional Yeast

0.5 tbsp Olive Oil

0.5 cup Cooked Chickpeas

150g Firm Tofu

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine cashews, basil leaves, garlic, lemon juice, nutritional yeast, olive oil, and a splash of water. Blend until a smooth, creamy pesto forms. Adjust the consistency with additional water if needed.

  • 3

    Gently toss the zucchini noodles with the cashew pesto until well coated.

  • 4

    Fold in the cooked chickpeas and diced firm tofu (which can be lightly pan-seared beforehand for extra texture if desired).

  • 5

    Season with salt and pepper to taste, and serve immediately, garnishing with extra basil if desired.

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 twist on traditional pesto with our Creamy Cashew Pesto Zucchini Noodles. This dish features spiralized zucchini dressed in a luscious, dairy-free cashew pesto enriched with nutritional yeast and a hint of lemon. Tossed with hearty chickpeas and crispy tofu, each bite is a bright, fresh, and satisfying explosion of texture and flavor.

NUTRITION

558kcal
Protein
33.4g
Fat
30g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 ounce equivalent cashews (about 30g)

2 tbsp Nutritional Yeast

0.5 tbsp Olive Oil

0.5 cup Cooked Chickpeas

150g Firm Tofu

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine cashews, basil leaves, garlic, lemon juice, nutritional yeast, olive oil, and a splash of water. Blend until a smooth, creamy pesto forms. Adjust the consistency with additional water if needed.

  • 3

    Gently toss the zucchini noodles with the cashew pesto until well coated.

  • 4

    Fold in the cooked chickpeas and diced firm tofu (which can be lightly pan-seared beforehand for extra texture if desired).

  • 5

    Season with salt and pepper to taste, and serve immediately, garnishing with extra basil if desired.