YOUR SOLIN GENERATED RECIPE
Creamy Vegan Pesto Zucchini Noodles with Cherry Tomatoes
Enjoy a vibrant bowl of spiralized zucchini noodles tossed with fresh cherry tomatoes and a protein-packed twist of edamame, all enveloped in a creamy vegan pesto sauce crafted with silken tofu, basil, garlic, and nutritional yeast. This dish offers a delightful combination of textures and flavors that are light yet satisfying, perfect for a nourishing meal any time of day.
INGREDIENTS
2 medium Zucchini
1 cup Cherry Tomatoes
1 cup Shelled Edamame
0.5 cup Silken Tofu
1 cup Fresh Basil Leaves
2 cloves Garlic
2 tbsp Nutritional Yeast
1 tbsp Olive Oil
Salt and Pepper to taste
PREPARATION
Spiralize the zucchini to create noodles and set aside in a large mixing bowl.
Halve the cherry tomatoes and add them to the bowl with zucchini noodles.
In a blender, combine the silken tofu, fresh basil, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth to create a creamy pesto sauce; add a splash of water if needed for a smoother consistency.
Gently stir in the shelled edamame into the zucchini and tomato mixture.
Pour the creamy pesto sauce over the salad and toss everything together until well coated.
Adjust seasoning with additional salt and pepper if desired and serve immediately.