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

Savor the bright, fresh flavors of this creamy vegan pesto zucchini noodles dish. Tender spiralized zucchini and golden, pan-seared tofu are enveloped in a vibrant pesto made with fresh basil, creamy cashews, and nutritional yeast for a deliciously satisfying meal that's perfect for any time of the day.

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NUTRITION

584kcal
Protein
32.5g
Fat
38.8g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (approx. 400g)

200 grams Firm Tofu

30 grams Unsalted Cashews

2 tablespoons Nutritional Yeast

1 tablespoon Extra Virgin Olive Oil

1 cup Fresh Basil (packed)

2 Garlic cloves

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles from the 2 medium zucchinis and set aside.

  • 2

    Press the 200 grams of firm tofu gently to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    In a non-stick skillet, warm a small amount of olive oil and lightly sauté the tofu cubes until they are golden on all sides. Season lightly with salt and pepper if desired.

  • 4

    In a food processor or high-speed blender, combine the fresh basil, unsalted cashews, nutritional yeast, garlic cloves, lemon juice, and extra virgin olive oil. Blend until smooth and creamy, adjusting seasoning with salt and pepper to taste.

  • 5

    Toss the zucchini noodles and tofu cubes with the prepared pesto until evenly coated.

  • 6

    Serve immediately, enjoying the vibrant, fresh flavors of this creamy 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

Savor the bright, fresh flavors of this creamy vegan pesto zucchini noodles dish. Tender spiralized zucchini and golden, pan-seared tofu are enveloped in a vibrant pesto made with fresh basil, creamy cashews, and nutritional yeast for a deliciously satisfying meal that's perfect for any time of the day.

NUTRITION

584kcal
Protein
32.5g
Fat
38.8g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (approx. 400g)

200 grams Firm Tofu

30 grams Unsalted Cashews

2 tablespoons Nutritional Yeast

1 tablespoon Extra Virgin Olive Oil

1 cup Fresh Basil (packed)

2 Garlic cloves

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles from the 2 medium zucchinis and set aside.

  • 2

    Press the 200 grams of firm tofu gently to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    In a non-stick skillet, warm a small amount of olive oil and lightly sauté the tofu cubes until they are golden on all sides. Season lightly with salt and pepper if desired.

  • 4

    In a food processor or high-speed blender, combine the fresh basil, unsalted cashews, nutritional yeast, garlic cloves, lemon juice, and extra virgin olive oil. Blend until smooth and creamy, adjusting seasoning with salt and pepper to taste.

  • 5

    Toss the zucchini noodles and tofu cubes with the prepared pesto until evenly coated.

  • 6

    Serve immediately, enjoying the vibrant, fresh flavors of this creamy vegan meal.