Creamy Vegan Pesto Zoodles with Cherry Tomatoes

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

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

Enjoy a refreshing, creamy twist on traditional pesto with spiralized zucchini noodles tossed in a vibrant, smooth vegan pesto mix. This dish is elevated with tender cubes of tofu and juicy cherry tomatoes, combining a delightful burst of herby, tangy, and nutty flavors for a satisfying plant-based meal.

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NUTRITION

479kcal
Protein
27.9g
Fat
29.8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra-firm Tofu

1/4 cup Raw Cashews (≈30g)

2 tbsp Nutritional Yeast (≈16g)

2 medium Zucchinis

1 cup Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and press the tofu to remove excess moisture, then cut it into small cubes.

  • 2

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

  • 3

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchinis. Place them in a large bowl.

  • 4

    Toss the zucchini noodles with the tofu cubes and cherry tomatoes.

  • 5

    Pour the creamy vegan pesto over the zoodles and gently mix to ensure everything is evenly coated.

  • 6

    Season with additional salt and pepper if needed and serve immediately for a fresh, vibrant meal.

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

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

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

Enjoy a refreshing, creamy twist on traditional pesto with spiralized zucchini noodles tossed in a vibrant, smooth vegan pesto mix. This dish is elevated with tender cubes of tofu and juicy cherry tomatoes, combining a delightful burst of herby, tangy, and nutty flavors for a satisfying plant-based meal.

NUTRITION

479kcal
Protein
27.9g
Fat
29.8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra-firm Tofu

1/4 cup Raw Cashews (≈30g)

2 tbsp Nutritional Yeast (≈16g)

2 medium Zucchinis

1 cup Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and press the tofu to remove excess moisture, then cut it into small cubes.

  • 2

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

  • 3

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchinis. Place them in a large bowl.

  • 4

    Toss the zucchini noodles with the tofu cubes and cherry tomatoes.

  • 5

    Pour the creamy vegan pesto over the zoodles and gently mix to ensure everything is evenly coated.

  • 6

    Season with additional salt and pepper if needed and serve immediately for a fresh, vibrant meal.