YOUR SOLIN GENERATED RECIPE
Creamy Cashew Pesto Zucchini Noodles
Savor the fresh flavors of summer with these vibrant zucchini noodles tossed in a creamy cashew pesto. The bright basil and zesty lemon unite with garlic and nutritional yeast, while perfectly cubed extra-firm tofu provides an extra protein boost. This dish is a harmonious blend of textures and tastes that's as nutritious as it is delicious.
INGREDIENTS
2 medium zucchini
1/4 cup raw cashews
1 cup fresh basil leaves
2 garlic cloves
1/4 cup nutritional yeast
4 ounces extra-firm tofu
1 tbsp hemp seeds
1 tbsp olive oil
Juice of 1/2 lemon
Salt to taste
PREPARATION
Using a spiralizer or vegetable peeler, prepare the zucchini into noodles and set aside in a large bowl.
In a high-speed blender or food processor, combine the raw cashews, fresh basil, garlic, nutritional yeast, olive oil, lemon juice, and a pinch of salt. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.
Lightly pat the extra-firm tofu dry and cut it into small cubes. If desired, you can sauté the tofu in a non-stick pan for 3-4 minutes for a slightly firmer texture before adding it to the dish.
Toss the zucchini noodles with the creamy cashew pesto until evenly coated.
Gently fold in the cubed tofu and sprinkle the hemp seeds over the top.
Serve immediately and enjoy this fresh, protein-packed meal.