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, creamy twist on classic pesto pasta with spiralized zucchini noodles, paired with protein-packed edamame, all enveloped in a luscious, blended sauce of silken tofu, cashews, fresh basil, and nutritional yeast. This dish strikes a beautiful balance of bright, herbaceous flavors and hearty creaminess, perfect for a satisfying vegan meal.

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NUTRITION

547kcal
Protein
37.7g
Fat
28.6g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

1/2 cup Silken Tofu

1/4 cup Raw Cashews

1/2 cup Shelled Edamame

1 cup Fresh Basil Leaves

2 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside in a large mixing bowl.

  • 2

    In a high-speed blender, combine silken tofu, raw cashews, fresh basil leaves, nutritional yeast, garlic, lemon juice, and olive oil. Blend until smooth and creamy; adjust consistency with a splash of water if needed.

  • 3

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

  • 4

    Gently fold in the cooked shelled edamame for added protein and texture.

  • 5

    Season with salt and freshly ground black pepper to taste.

  • 6

    Serve immediately, garnished with extra basil leaves if desired.

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, creamy twist on classic pesto pasta with spiralized zucchini noodles, paired with protein-packed edamame, all enveloped in a luscious, blended sauce of silken tofu, cashews, fresh basil, and nutritional yeast. This dish strikes a beautiful balance of bright, herbaceous flavors and hearty creaminess, perfect for a satisfying vegan meal.

NUTRITION

547kcal
Protein
37.7g
Fat
28.6g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

1/2 cup Silken Tofu

1/4 cup Raw Cashews

1/2 cup Shelled Edamame

1 cup Fresh Basil Leaves

2 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside in a large mixing bowl.

  • 2

    In a high-speed blender, combine silken tofu, raw cashews, fresh basil leaves, nutritional yeast, garlic, lemon juice, and olive oil. Blend until smooth and creamy; adjust consistency with a splash of water if needed.

  • 3

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

  • 4

    Gently fold in the cooked shelled edamame for added protein and texture.

  • 5

    Season with salt and freshly ground black pepper to taste.

  • 6

    Serve immediately, garnished with extra basil leaves if desired.