YOUR SOLIN GENERATED RECIPE
Creamy Vegan Pesto Zucchini Noodles
Enjoy a fresh, vibrant twist on traditional pesto with spiralized zucchini noodles tossed in a luscious, creamy vegan sauce. This dish features a silky blend of silken tofu, a hint of avocado cream, tangy lemon, and the aromatic brightness of fresh basil, all elevated with a sprinkling of nutritional yeast and hemp seeds for an extra protein boost. A satisfying and light meal that is both nutritious and bursting with flavor.
INGREDIENTS
2 medium zucchini (spiralized)
1/2 cup cooked chickpeas
100g silken tofu
1/4 of a ripe avocado
2 tbsp nutritional yeast
2 tbsp hemp seeds
1 cup fresh basil leaves
1 clove garlic
1 tbsp lemon juice
1 tsp olive oil
2 tbsp water
Pinch of salt
PREPARATION
Spiralize the zucchini to create noodles and set aside in a large mixing bowl.
In a high-speed blender, combine silken tofu, the quarter avocado, nutritional yeast, hemp seeds, fresh basil, garlic, lemon juice, olive oil, water, and a pinch of salt.
Blend until the mixture becomes smooth and creamy. If the sauce is too thick, add an extra tablespoon of water until you reach your desired consistency.
Pour the creamy pesto sauce over the zucchini noodles and add the cooked chickpeas.
Toss everything gently to ensure the noodles and chickpeas are evenly coated with the sauce.
Taste and adjust the seasoning if needed. Serve immediately for the best texture and flavor.