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 bowl of zucchini noodles tossed in a velvety cashew pesto enriched with chickpeas, edamame, and a boost of nutritional yeast for extra protein. This dish brings together the fresh brightness of basil, zesty lemon, and aromatic garlic with a creamy texture that satisfies without weighing you down.

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NUTRITION

525kcal
Protein
32.2g
Fat
24.4g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (200g total)

1/2 cup Chickpeas (125g)

100g Shelled Edamame

20g Raw Cashews

2 tbsp Nutritional Yeast

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

1/2 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Using a spiralizer or julienne peeler, prepare the zucchini noodles and set aside in a large bowl.

  • 2

    In a food processor, combine the fresh basil, garlic, raw cashews, nutritional yeast, lemon juice, and olive oil. Process until smooth, adding a few tablespoons of water if necessary to achieve a creamy, pesto-like consistency.

  • 3

    Season the pesto with salt and pepper to taste.

  • 4

    Toss the zucchini noodles with the cashew pesto until evenly coated.

  • 5

    Gently fold in the chickpeas and shelled edamame for added protein and texture.

  • 6

    Serve immediately, or chill briefly in the refrigerator if you prefer a colder dish.

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 bowl of zucchini noodles tossed in a velvety cashew pesto enriched with chickpeas, edamame, and a boost of nutritional yeast for extra protein. This dish brings together the fresh brightness of basil, zesty lemon, and aromatic garlic with a creamy texture that satisfies without weighing you down.

NUTRITION

525kcal
Protein
32.2g
Fat
24.4g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (200g total)

1/2 cup Chickpeas (125g)

100g Shelled Edamame

20g Raw Cashews

2 tbsp Nutritional Yeast

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

1/2 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Using a spiralizer or julienne peeler, prepare the zucchini noodles and set aside in a large bowl.

  • 2

    In a food processor, combine the fresh basil, garlic, raw cashews, nutritional yeast, lemon juice, and olive oil. Process until smooth, adding a few tablespoons of water if necessary to achieve a creamy, pesto-like consistency.

  • 3

    Season the pesto with salt and pepper to taste.

  • 4

    Toss the zucchini noodles with the cashew pesto until evenly coated.

  • 5

    Gently fold in the chickpeas and shelled edamame for added protein and texture.

  • 6

    Serve immediately, or chill briefly in the refrigerator if you prefer a colder dish.