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 this Creamy Cashew Pesto Zucchini Noodles dish. The silky texture of blended cashews, fresh basil, and nutritional yeast creates a rich, flavorful sauce that perfectly coats spiralized zucchini. Enhanced with protein-packed, sautéed tofu cubes, this dish offers a satisfying balance of creaminess, zest, and a slight crunch for a truly wholesome meal.

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NUTRITION

439kcal
Protein
20g
Fat
33.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

4 medium zucchinis

1/3 cup raw cashews

2 cups fresh basil leaves

2 garlic cloves

2 tbsp lemon juice

4 tbsp nutritional yeast

1 tbsp extra virgin olive oil

1/2 cup extra-firm tofu (cubed)

Salt to taste

1/2 tsp black pepper

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PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles from the 4 medium zucchinis and set aside.

  • 2

    In a high-speed blender, combine the raw cashews, fresh basil leaves, garlic cloves, lemon juice, nutritional yeast, olive oil, and a pinch of salt. Blend until smooth, adding a few tablespoons of water if needed to reach your preferred creamy consistency.

  • 3

    Heat a non-stick skillet over medium heat. Add the cubed tofu and sauté for 4-5 minutes until lightly golden on all sides. Season with a pinch of salt and half the black pepper.

  • 4

    Toss the zucchini noodles in a large bowl with the cashew pesto, ensuring they are evenly coated.

  • 5

    Gently fold in the sautéed tofu, and finish with a sprinkle of the remaining black pepper. Serve immediately and enjoy the fresh, creamy, and vibrant 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

Enjoy a vibrant twist on traditional pesto with this Creamy Cashew Pesto Zucchini Noodles dish. The silky texture of blended cashews, fresh basil, and nutritional yeast creates a rich, flavorful sauce that perfectly coats spiralized zucchini. Enhanced with protein-packed, sautéed tofu cubes, this dish offers a satisfying balance of creaminess, zest, and a slight crunch for a truly wholesome meal.

NUTRITION

439kcal
Protein
20g
Fat
33.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

4 medium zucchinis

1/3 cup raw cashews

2 cups fresh basil leaves

2 garlic cloves

2 tbsp lemon juice

4 tbsp nutritional yeast

1 tbsp extra virgin olive oil

1/2 cup extra-firm tofu (cubed)

Salt to taste

1/2 tsp black pepper

PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles from the 4 medium zucchinis and set aside.

  • 2

    In a high-speed blender, combine the raw cashews, fresh basil leaves, garlic cloves, lemon juice, nutritional yeast, olive oil, and a pinch of salt. Blend until smooth, adding a few tablespoons of water if needed to reach your preferred creamy consistency.

  • 3

    Heat a non-stick skillet over medium heat. Add the cubed tofu and sauté for 4-5 minutes until lightly golden on all sides. Season with a pinch of salt and half the black pepper.

  • 4

    Toss the zucchini noodles in a large bowl with the cashew pesto, ensuring they are evenly coated.

  • 5

    Gently fold in the sautéed tofu, and finish with a sprinkle of the remaining black pepper. Serve immediately and enjoy the fresh, creamy, and vibrant flavors.