Creamy Vegan Pesto Zoodles with Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

Enjoy a vibrant plate of spiralized zucchini noodles tossed in a rich, creamy vegan pesto featuring fresh basil, cashews, and nutritional yeast. Bright cherry tomatoes and hearty chickpeas add bursts of flavor and texture, creating a satisfying meal that's both nutrient-dense and beautifully balanced.

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NUTRITION

536kcal
Protein
28.3g
Fat
18.4g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1 cup Cherry Tomatoes (halved)

1 cup Chickpeas (cooked or rinsed canned)

2 tbsp Raw Cashews

1 tsp Olive Oil

2 tbsp Nutritional Yeast

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchini into noodles and set aside in a large mixing bowl.

  • 2

    Combine basil leaves, garlic, cashews, nutritional yeast, olive oil, and lemon juice in a food processor. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Season the pesto with salt and pepper to taste.

  • 4

    In a medium bowl, gently mix the spiralized zucchini with the vegan pesto until the noodles are evenly coated.

  • 5

    Fold in the chickpeas and halved cherry tomatoes, being careful not to break the zoodles.

  • 6

    Taste and adjust the seasoning if needed, then serve immediately or refrigerate for a cool, refreshing meal.

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

Enjoy a vibrant plate of spiralized zucchini noodles tossed in a rich, creamy vegan pesto featuring fresh basil, cashews, and nutritional yeast. Bright cherry tomatoes and hearty chickpeas add bursts of flavor and texture, creating a satisfying meal that's both nutrient-dense and beautifully balanced.

NUTRITION

536kcal
Protein
28.3g
Fat
18.4g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1 cup Cherry Tomatoes (halved)

1 cup Chickpeas (cooked or rinsed canned)

2 tbsp Raw Cashews

1 tsp Olive Oil

2 tbsp Nutritional Yeast

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchini into noodles and set aside in a large mixing bowl.

  • 2

    Combine basil leaves, garlic, cashews, nutritional yeast, olive oil, and lemon juice in a food processor. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Season the pesto with salt and pepper to taste.

  • 4

    In a medium bowl, gently mix the spiralized zucchini with the vegan pesto until the noodles are evenly coated.

  • 5

    Fold in the chickpeas and halved cherry tomatoes, being careful not to break the zoodles.

  • 6

    Taste and adjust the seasoning if needed, then serve immediately or refrigerate for a cool, refreshing meal.