Name: Creamy Cashew Pesto Zucchini Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Zucchini (spiralized); 1/4 cup Raw Cashews; 200g Firm Tofu; 1 cup Fresh Basil Leaves; 1 Garlic Clove; 1 tbsp Nutritional Yeast; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Hemp Seeds; Salt and Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pesto Zucchini Noodles

A refreshing and vibrant dish featuring spiralized zucchini tossed in a creamy, cashew-basil pesto with a protein boost from firm tofu and hemp seeds. This recipe delivers a satisfying balance of rich, nutty flavors and a subtle zing of lemon, perfect for a light yet nourishing meal any time of day.

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NUTRITION

Protein

35.3g

Fat

34.8g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1/4 cup Raw Cashews

200g Firm Tofu

1 cup Fresh Basil Leaves

1 Garlic Clove

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Hemp Seeds

Salt and Pepper to taste

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PREPARATION

1
Spiralize the zucchinis and set aside in a large bowl.
2
In a food processor, combine the raw cashews, fresh basil leaves, garlic clove, nutritional yeast, olive oil, and lemon juice. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.
3
Season the cashew pesto with salt and pepper to taste.
4
Crumble the firm tofu into small cubes and gently fold into the spiralized zucchini.
5
Drizzle the cashew pesto over the zucchini and tofu, and toss to evenly coat.
6
Sprinkle hemp seeds on top for an extra boost of protein and texture.
7
Adjust seasonings if necessary and serve immediately, enjoying the fresh flavors of this light yet satisfying dish.