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

A vibrant, creamy twist on classic pesto featuring spiralized zucchini noodles dressed in a luscious cashew-basil sauce enriched with silken tofu, chickpeas, and a sprinkle of nutritional yeast for an extra protein boost. Each bite delivers a refreshing blend of zesty lemon, roasted garlic, and aromatic basil.

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NUTRITION

544kcal
Protein
39.1g
Fat
29.0g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1/4 cup Raw Cashews

1 cup Fresh Basil Leaves

2 cloves Garlic

1 cup Silken Tofu

1/4 cup Chickpeas

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender or food processor, add the raw cashews, fresh basil leaves, garlic cloves, silken tofu, chickpeas, nutritional yeast, olive oil, and lemon juice. Blend until smooth and creamy. If the pesto is too thick, add a splash of water to reach desired consistency.

  • 3

    Taste and season with salt and pepper as needed, blending briefly to combine.

  • 4

    Toss the zucchini noodles with the creamy cashew pesto until evenly coated.

  • 5

    Serve immediately as a light main dish for breakfast, lunch, or dinner, enjoying the fresh, nutty, and zesty flavors.

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

A vibrant, creamy twist on classic pesto featuring spiralized zucchini noodles dressed in a luscious cashew-basil sauce enriched with silken tofu, chickpeas, and a sprinkle of nutritional yeast for an extra protein boost. Each bite delivers a refreshing blend of zesty lemon, roasted garlic, and aromatic basil.

NUTRITION

544kcal
Protein
39.1g
Fat
29.0g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1/4 cup Raw Cashews

1 cup Fresh Basil Leaves

2 cloves Garlic

1 cup Silken Tofu

1/4 cup Chickpeas

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender or food processor, add the raw cashews, fresh basil leaves, garlic cloves, silken tofu, chickpeas, nutritional yeast, olive oil, and lemon juice. Blend until smooth and creamy. If the pesto is too thick, add a splash of water to reach desired consistency.

  • 3

    Taste and season with salt and pepper as needed, blending briefly to combine.

  • 4

    Toss the zucchini noodles with the creamy cashew pesto until evenly coated.

  • 5

    Serve immediately as a light main dish for breakfast, lunch, or dinner, enjoying the fresh, nutty, and zesty flavors.