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 dish featuring spiralized zucchini noodles tossed in a creamy cashew pesto. Fresh basil, garlic, and nutritional yeast come together with a splash of lemon juice and olive oil, while cubes of sautéed tofu and edamame add a satisfying protein boost. This dish offers a refreshing balance of textures and flavors that is both light and nourishing.

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NUTRITION

559kcal
Protein
34.9g
Fat
31.4g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/8 cup Cashews

1 cup Fresh Basil

1 clove Garlic

1 tbsp Lemon Juice

3 tbsp Nutritional Yeast

1 tbsp Olive Oil

1/4 cup Firm Tofu

1/2 cup Shelled Edamame

Salt & Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and lightly sauté the cubed tofu until golden on all sides. Remove and set aside.

  • 4

    Add the shelled edamame to the skillet for a quick warm-up, about 2 minutes.

  • 5

    In a large bowl, toss the zucchini noodles with the cashew pesto until evenly coated.

  • 6

    Gently fold in the sautéed tofu and warmed edamame. Adjust seasoning with more salt and pepper if desired.

  • 7

    Serve immediately and enjoy your creamy, protein-packed pesto zucchini noodles.

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 dish featuring spiralized zucchini noodles tossed in a creamy cashew pesto. Fresh basil, garlic, and nutritional yeast come together with a splash of lemon juice and olive oil, while cubes of sautéed tofu and edamame add a satisfying protein boost. This dish offers a refreshing balance of textures and flavors that is both light and nourishing.

NUTRITION

559kcal
Protein
34.9g
Fat
31.4g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/8 cup Cashews

1 cup Fresh Basil

1 clove Garlic

1 tbsp Lemon Juice

3 tbsp Nutritional Yeast

1 tbsp Olive Oil

1/4 cup Firm Tofu

1/2 cup Shelled Edamame

Salt & Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and lightly sauté the cubed tofu until golden on all sides. Remove and set aside.

  • 4

    Add the shelled edamame to the skillet for a quick warm-up, about 2 minutes.

  • 5

    In a large bowl, toss the zucchini noodles with the cashew pesto until evenly coated.

  • 6

    Gently fold in the sautéed tofu and warmed edamame. Adjust seasoning with more salt and pepper if desired.

  • 7

    Serve immediately and enjoy your creamy, protein-packed pesto zucchini noodles.