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, cashew-basil pesto, enriched with nutritional yeast for a cheesy flavor and paired with baked extra-firm tofu and a sprinkle of hemp seeds for an added protein boost. This dish beautifully balances fresh flavors with a silky texture, making it a delightful and nutritious meal any time of the day.

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NUTRITION

567kcal
Protein
34.4g
Fat
35g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (200g)

1/3 cup Raw Cashews (45g)

1 cup Fresh Basil Leaves (21g)

1 Garlic Clove

3 tbsp Nutritional Yeast (15g)

1 tbsp Lemon Juice (15g)

150g Extra-Firm Tofu

2 tbsp Hemp Seeds (20g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the extra-firm tofu into cubes and place them on a lined baking sheet. Season lightly with salt and pepper, then bake for 20-25 minutes until slightly golden.

  • 2

    While the tofu bakes, spiralize the zucchini to form noodles. Place them in a large mixing bowl.

  • 3

    In a blender or food processor, combine raw cashews, fresh basil leaves, garlic clove, nutritional yeast, and lemon juice. Blend until smooth, adding a splash of water if necessary to reach a creamy consistency.

  • 4

    Pour the cashew pesto over the zucchini noodles and toss until the noodles are well-coated.

  • 5

    Gently fold in the baked tofu cubes and sprinkle hemp seeds on top for an extra protein boost and nutty flavor.

  • 6

    Serve immediately and enjoy your creamy, nutrient-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 spiralized zucchini noodles tossed in a creamy, cashew-basil pesto, enriched with nutritional yeast for a cheesy flavor and paired with baked extra-firm tofu and a sprinkle of hemp seeds for an added protein boost. This dish beautifully balances fresh flavors with a silky texture, making it a delightful and nutritious meal any time of the day.

NUTRITION

567kcal
Protein
34.4g
Fat
35g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (200g)

1/3 cup Raw Cashews (45g)

1 cup Fresh Basil Leaves (21g)

1 Garlic Clove

3 tbsp Nutritional Yeast (15g)

1 tbsp Lemon Juice (15g)

150g Extra-Firm Tofu

2 tbsp Hemp Seeds (20g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the extra-firm tofu into cubes and place them on a lined baking sheet. Season lightly with salt and pepper, then bake for 20-25 minutes until slightly golden.

  • 2

    While the tofu bakes, spiralize the zucchini to form noodles. Place them in a large mixing bowl.

  • 3

    In a blender or food processor, combine raw cashews, fresh basil leaves, garlic clove, nutritional yeast, and lemon juice. Blend until smooth, adding a splash of water if necessary to reach a creamy consistency.

  • 4

    Pour the cashew pesto over the zucchini noodles and toss until the noodles are well-coated.

  • 5

    Gently fold in the baked tofu cubes and sprinkle hemp seeds on top for an extra protein boost and nutty flavor.

  • 6

    Serve immediately and enjoy your creamy, nutrient-packed meal.