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 bowl of zucchini noodles luxuriously coated in a creamy, nutrient-packed vegan pesto. Fresh basil, garlic, and a blend of cashews and nutritional yeast create a rich, flavorful sauce that perfectly complements the tender zucchini, chickpeas, and tofu for a satisfying and energizing meal.

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NUTRITION

584kcal
Protein
33.7g
Fat
29.6g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (196g)

1/2 cup Chickpeas, canned & drained (82g)

3 ounces Firm Tofu (85g)

1/4 cup Raw Cashews (36g)

2 tbsp Nutritional Yeast (16g)

1 cup Fresh Basil Leaves (21g)

1 tsp Extra Virgin Olive Oil (5g)

1 Garlic Clove (3g)

1 tbsp Lemon Juice (15g)

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PREPARATION

  • 1

    Spiralize the zucchini to create noodles or use a julienne peeler if a spiralizer is not available.

  • 2

    In a high-speed blender, combine raw cashews, fresh basil leaves, garlic clove, lemon juice, nutritional yeast, and extra virgin olive oil. Blend until a smooth, creamy pesto forms. Add a splash of water if needed to achieve desired consistency.

  • 3

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

  • 4

    Gently fold in the chickpeas and lightly cube the firm tofu before adding to the noodles for a protein boost.

  • 5

    Season with salt and pepper to taste. Optionally, chill or lightly warm the dish based on your preference.

  • 6

    Serve immediately and enjoy your delicious, nutrient-packed vegan meal.

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 bowl of zucchini noodles luxuriously coated in a creamy, nutrient-packed vegan pesto. Fresh basil, garlic, and a blend of cashews and nutritional yeast create a rich, flavorful sauce that perfectly complements the tender zucchini, chickpeas, and tofu for a satisfying and energizing meal.

NUTRITION

584kcal
Protein
33.7g
Fat
29.6g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (196g)

1/2 cup Chickpeas, canned & drained (82g)

3 ounces Firm Tofu (85g)

1/4 cup Raw Cashews (36g)

2 tbsp Nutritional Yeast (16g)

1 cup Fresh Basil Leaves (21g)

1 tsp Extra Virgin Olive Oil (5g)

1 Garlic Clove (3g)

1 tbsp Lemon Juice (15g)

PREPARATION

  • 1

    Spiralize the zucchini to create noodles or use a julienne peeler if a spiralizer is not available.

  • 2

    In a high-speed blender, combine raw cashews, fresh basil leaves, garlic clove, lemon juice, nutritional yeast, and extra virgin olive oil. Blend until a smooth, creamy pesto forms. Add a splash of water if needed to achieve desired consistency.

  • 3

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

  • 4

    Gently fold in the chickpeas and lightly cube the firm tofu before adding to the noodles for a protein boost.

  • 5

    Season with salt and pepper to taste. Optionally, chill or lightly warm the dish based on your preference.

  • 6

    Serve immediately and enjoy your delicious, nutrient-packed vegan meal.