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, plant-powered twist on classic pesto! This Creamy Cashew Pesto Zucchini Noodles dish combines spiralized zucchini with a rich, velvety cashew pesto, accented by the brightness of lemon and the depth of nutritional yeast. Mixed with protein-rich tofu and tender chickpeas, this recipe delights with its fresh textures and layered flavors, perfect for a satisfying and wholesome meal.

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NUTRITION

592kcal
Protein
36.6g
Fat
34g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (spiralized)

1/3 cup Raw Cashews

1 cup Fresh Basil

1 Garlic clove

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

2 tablespoons Nutritional Yeast

200 grams Firm Tofu (cubed)

1/2 cup Cooked Chickpeas

Salt and Pepper to taste

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PREPARATION

  • 1

    Using a spiralizer, transform the zucchini into noodles and set aside in a large mixing bowl.

  • 2

    In a high-speed blender or food processor, combine the cashews, fresh basil, garlic, lemon juice, olive oil, and nutritional yeast. Blend until smooth, adding a splash of water if needed to reach a creamy consistency.

  • 3

    Season the pesto with salt and pepper to taste.

  • 4

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

  • 5

    Fold in the cubed tofu and chickpeas, ensuring they are well distributed throughout the dish.

  • 6

    Allow the flavors to meld for a few minutes before serving, either chilled or at room temperature.

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, plant-powered twist on classic pesto! This Creamy Cashew Pesto Zucchini Noodles dish combines spiralized zucchini with a rich, velvety cashew pesto, accented by the brightness of lemon and the depth of nutritional yeast. Mixed with protein-rich tofu and tender chickpeas, this recipe delights with its fresh textures and layered flavors, perfect for a satisfying and wholesome meal.

NUTRITION

592kcal
Protein
36.6g
Fat
34g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (spiralized)

1/3 cup Raw Cashews

1 cup Fresh Basil

1 Garlic clove

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

2 tablespoons Nutritional Yeast

200 grams Firm Tofu (cubed)

1/2 cup Cooked Chickpeas

Salt and Pepper to taste

PREPARATION

  • 1

    Using a spiralizer, transform the zucchini into noodles and set aside in a large mixing bowl.

  • 2

    In a high-speed blender or food processor, combine the cashews, fresh basil, garlic, lemon juice, olive oil, and nutritional yeast. Blend until smooth, adding a splash of water if needed to reach a creamy consistency.

  • 3

    Season the pesto with salt and pepper to taste.

  • 4

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

  • 5

    Fold in the cubed tofu and chickpeas, ensuring they are well distributed throughout the dish.

  • 6

    Allow the flavors to meld for a few minutes before serving, either chilled or at room temperature.