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, nutrient-dense bowl of creamy cashew pesto zucchini noodles, tossed with tender cubes of firm tofu and vibrant edamame. This refreshing, plant-based dish combines raw cashews, aromatic basil, and a hint of garlic blended into a light yet satisfying pesto. Perfect for a wholesome lunch or dinner, it balances rich flavors with a satisfying protein punch, making every bite a testament to clean, vibrant eating.

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NUTRITION

543kcal
Protein
32.6g
Fat
31.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/4 cup Raw Unsalted Cashews (36g)

3 tbsp Nutritional Yeast (20g)

100g Firm Tofu

1/2 cup Shelled Edamame (78g)

1/2 tbsp Olive Oil (7g)

1 tbsp Lemon Juice (15g)

1/2 cup Fresh Basil Leaves

1 Garlic Clove

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PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside in a large bowl.

  • 2

    In a food processor, add the cashews, nutritional yeast, fresh basil, garlic, lemon juice, and olive oil. Blend until smooth, adding a splash of water if necessary to achieve a creamy consistency.

  • 3

    Cube the tofu into bite-sized pieces and optionally, lightly sauté in a non-stick pan for a few minutes to firm up the texture.

  • 4

    Gently fold the tofu cubes and shelled edamame into the zucchini noodles.

  • 5

    Drizzle the prepared cashew pesto over the noodle mixture and toss until evenly coated.

  • 6

    Season with salt and pepper to taste, and serve immediately.

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, nutrient-dense bowl of creamy cashew pesto zucchini noodles, tossed with tender cubes of firm tofu and vibrant edamame. This refreshing, plant-based dish combines raw cashews, aromatic basil, and a hint of garlic blended into a light yet satisfying pesto. Perfect for a wholesome lunch or dinner, it balances rich flavors with a satisfying protein punch, making every bite a testament to clean, vibrant eating.

NUTRITION

543kcal
Protein
32.6g
Fat
31.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/4 cup Raw Unsalted Cashews (36g)

3 tbsp Nutritional Yeast (20g)

100g Firm Tofu

1/2 cup Shelled Edamame (78g)

1/2 tbsp Olive Oil (7g)

1 tbsp Lemon Juice (15g)

1/2 cup Fresh Basil Leaves

1 Garlic Clove

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside in a large bowl.

  • 2

    In a food processor, add the cashews, nutritional yeast, fresh basil, garlic, lemon juice, and olive oil. Blend until smooth, adding a splash of water if necessary to achieve a creamy consistency.

  • 3

    Cube the tofu into bite-sized pieces and optionally, lightly sauté in a non-stick pan for a few minutes to firm up the texture.

  • 4

    Gently fold the tofu cubes and shelled edamame into the zucchini noodles.

  • 5

    Drizzle the prepared cashew pesto over the noodle mixture and toss until evenly coated.

  • 6

    Season with salt and pepper to taste, and serve immediately.