Creamy Vegan Pesto Zucchini Noodles

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

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a vibrant, creamy, and fresh take on zucchini noodles with a homemade vegan pesto. This dish combines the light crunch of spiralized zucchini with protein-rich tofu and chickpeas, all brought together by a luscious blend of basil, nutritional yeast, and cashews. Perfect for a satisfying and healthy meal any time of the day.

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NUTRITION

550kcal
Protein
36.8g
Fat
27.4g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

200 grams Extra-Firm Tofu, cubed

1/2 cup Canned Chickpeas, drained

2 tbsp Raw Cashews

1 cup Fresh Basil

1/4 cup Nutritional Yeast

1 clove Garlic

2 tbsp Lemon Juice

1/2 tbsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchinis to form noodles and set aside in a large bowl.

  • 2

    Press the extra-firm tofu gently to remove excess water, then cut into cubes.

  • 3

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

  • 4

    Pour the pesto sauce over the zucchini noodles and gently toss to coat evenly.

  • 5

    Add the tofu cubes and chickpeas to the bowl. Mix everything together carefully to ensure the sauce covers all the ingredients.

  • 6

    Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.

  • 7

    Serve immediately, or chill for 10-15 minutes for a refreshing twist.

Creamy Vegan Pesto Zucchini Noodles

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

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a vibrant, creamy, and fresh take on zucchini noodles with a homemade vegan pesto. This dish combines the light crunch of spiralized zucchini with protein-rich tofu and chickpeas, all brought together by a luscious blend of basil, nutritional yeast, and cashews. Perfect for a satisfying and healthy meal any time of the day.

NUTRITION

550kcal
Protein
36.8g
Fat
27.4g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

200 grams Extra-Firm Tofu, cubed

1/2 cup Canned Chickpeas, drained

2 tbsp Raw Cashews

1 cup Fresh Basil

1/4 cup Nutritional Yeast

1 clove Garlic

2 tbsp Lemon Juice

1/2 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchinis to form noodles and set aside in a large bowl.

  • 2

    Press the extra-firm tofu gently to remove excess water, then cut into cubes.

  • 3

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

  • 4

    Pour the pesto sauce over the zucchini noodles and gently toss to coat evenly.

  • 5

    Add the tofu cubes and chickpeas to the bowl. Mix everything together carefully to ensure the sauce covers all the ingredients.

  • 6

    Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.

  • 7

    Serve immediately, or chill for 10-15 minutes for a refreshing twist.