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

Delight in a vibrant bowl of zucchini noodles tossed with a luscious, creamy vegan pesto. Fresh basil, cashews, and nutritional yeast come together for a rich, satisfying sauce, perfectly complemented by crispy baked tofu. This meal not only dazzles with its bright, fresh flavors but also nurtures your body with clean, balanced nutrition.

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NUTRITION

582kcal
Protein
34g
Fat
39.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

170g Extra Firm Tofu

1/4 cup Raw Cashews

2 tbsp Nutritional Yeast

1 cup Fresh Basil

2 cloves Garlic

2 tbsp Lemon Juice

1 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture and cut it into 1/2-inch cubes. Toss tofu cubes with a pinch of salt, pepper, and a drizzle of olive oil, then spread them out on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the tofu turns lightly golden and crispy, flipping halfway through.

  • 3

    While the tofu is baking, spiralize the zucchini into noodles using a spiralizer or vegetable peeler. Place the zucchini noodles in a large mixing bowl.

  • 4

    Prepare the vegan pesto by combining fresh basil, raw cashews, nutritional yeast, garlic, lemon juice, and olive oil in a food processor. Blend until smooth, adding a splash of water if needed for a creamier consistency. Season with salt and pepper to taste.

  • 5

    Toss the zucchini noodles with the creamy pesto until evenly coated. If desired, gently warm the coated noodles in a sauté pan for 2-3 minutes over medium heat, being careful not to overcook them.

  • 6

    Plate the zucchini noodles and top with the crispy baked tofu. Garnish with a few fresh basil leaves and an extra sprinkle of nutritional yeast if desired. 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

Delight in a vibrant bowl of zucchini noodles tossed with a luscious, creamy vegan pesto. Fresh basil, cashews, and nutritional yeast come together for a rich, satisfying sauce, perfectly complemented by crispy baked tofu. This meal not only dazzles with its bright, fresh flavors but also nurtures your body with clean, balanced nutrition.

NUTRITION

582kcal
Protein
34g
Fat
39.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

170g Extra Firm Tofu

1/4 cup Raw Cashews

2 tbsp Nutritional Yeast

1 cup Fresh Basil

2 cloves Garlic

2 tbsp Lemon Juice

1 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture and cut it into 1/2-inch cubes. Toss tofu cubes with a pinch of salt, pepper, and a drizzle of olive oil, then spread them out on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the tofu turns lightly golden and crispy, flipping halfway through.

  • 3

    While the tofu is baking, spiralize the zucchini into noodles using a spiralizer or vegetable peeler. Place the zucchini noodles in a large mixing bowl.

  • 4

    Prepare the vegan pesto by combining fresh basil, raw cashews, nutritional yeast, garlic, lemon juice, and olive oil in a food processor. Blend until smooth, adding a splash of water if needed for a creamier consistency. Season with salt and pepper to taste.

  • 5

    Toss the zucchini noodles with the creamy pesto until evenly coated. If desired, gently warm the coated noodles in a sauté pan for 2-3 minutes over medium heat, being careful not to overcook them.

  • 6

    Plate the zucchini noodles and top with the crispy baked tofu. Garnish with a few fresh basil leaves and an extra sprinkle of nutritional yeast if desired. Serve immediately.