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 tossed in a creamy cashew pesto, accented by fresh basil and garlic. The addition of tofu brings a satisfying protein boost, while nutritional yeast enriches the savory depth, making this dish both nourishing and indulgently flavorful.

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NUTRITION

469kcal
Protein
23.9g
Fat
28.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

150 grams Firm Tofu

1/4 cup Cashews

1 cup Fresh Basil Leaves

1 Garlic Clove

1/2 tablespoon Olive Oil

2 tablespoons Nutritional Yeast

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the cashews, fresh basil leaves, garlic, nutritional yeast, and olive oil. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Season the cashew pesto with salt and pepper to taste.

  • 4

    Crumble the 150 grams of firm tofu and lightly mix it into the zucchini noodles. This will boost the protein content while maintaining a light texture.

  • 5

    Pour the cashew pesto over the zucchini noodles and tofu mixture. Toss well to ensure the noodles are evenly coated with the sauce.

  • 6

    Serve immediately and enjoy the fresh, creamy flavors of this nutrient-packed dish.

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 tossed in a creamy cashew pesto, accented by fresh basil and garlic. The addition of tofu brings a satisfying protein boost, while nutritional yeast enriches the savory depth, making this dish both nourishing and indulgently flavorful.

NUTRITION

469kcal
Protein
23.9g
Fat
28.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

150 grams Firm Tofu

1/4 cup Cashews

1 cup Fresh Basil Leaves

1 Garlic Clove

1/2 tablespoon Olive Oil

2 tablespoons Nutritional Yeast

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the cashews, fresh basil leaves, garlic, nutritional yeast, and olive oil. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Season the cashew pesto with salt and pepper to taste.

  • 4

    Crumble the 150 grams of firm tofu and lightly mix it into the zucchini noodles. This will boost the protein content while maintaining a light texture.

  • 5

    Pour the cashew pesto over the zucchini noodles and tofu mixture. Toss well to ensure the noodles are evenly coated with the sauce.

  • 6

    Serve immediately and enjoy the fresh, creamy flavors of this nutrient-packed dish.