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 twist on classic zucchini noodles with a rich, creamy pesto sauce blended with fresh basil, cashews, and nutritional yeast, perfectly complemented by sautéed tofu. This dish is a celebration of fresh flavors and satisfying textures for a nourishing meal any time of day.

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NUTRITION

574kcal
Protein
33.8g
Fat
36.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (~280g)

200g Extra-Firm Tofu

1 cup Fresh Basil Leaves (~25g)

1/4 cup Raw Cashews (~36g)

2 tbsp Nutritional Yeast (~16g)

3/4 tbsp Olive Oil (~11g)

2 cloves Garlic

1 tbsp Lemon Juice (~15g)

1/4 cup Water (~60g)

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PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    In a high-speed blender, combine basil leaves, raw cashews, nutritional yeast, garlic, lemon juice, olive oil, and water. Blend until smooth to form the creamy pesto sauce.

  • 3

    Dice the tofu into bite-sized cubes. Lightly sauté the tofu in a non-stick skillet over medium heat until all sides are lightly golden.

  • 4

    Toss the zucchini noodles with the creamy pesto sauce until evenly coated.

  • 5

    Gently fold in the sautéed tofu, ensuring the tofu remains intact.

  • 6

    Season with salt and pepper to taste if needed, and serve immediately.

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 twist on classic zucchini noodles with a rich, creamy pesto sauce blended with fresh basil, cashews, and nutritional yeast, perfectly complemented by sautéed tofu. This dish is a celebration of fresh flavors and satisfying textures for a nourishing meal any time of day.

NUTRITION

574kcal
Protein
33.8g
Fat
36.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (~280g)

200g Extra-Firm Tofu

1 cup Fresh Basil Leaves (~25g)

1/4 cup Raw Cashews (~36g)

2 tbsp Nutritional Yeast (~16g)

3/4 tbsp Olive Oil (~11g)

2 cloves Garlic

1 tbsp Lemon Juice (~15g)

1/4 cup Water (~60g)

PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    In a high-speed blender, combine basil leaves, raw cashews, nutritional yeast, garlic, lemon juice, olive oil, and water. Blend until smooth to form the creamy pesto sauce.

  • 3

    Dice the tofu into bite-sized cubes. Lightly sauté the tofu in a non-stick skillet over medium heat until all sides are lightly golden.

  • 4

    Toss the zucchini noodles with the creamy pesto sauce until evenly coated.

  • 5

    Gently fold in the sautéed tofu, ensuring the tofu remains intact.

  • 6

    Season with salt and pepper to taste if needed, and serve immediately.