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 a light yet satisfying meal featuring spiralized zucchini noodles cloaked in a lush, dairy-free pesto. The creamy, vibrant sauce blends fresh basil, soaked cashews, garlic, lemon juice, and nutritional yeast, perfectly complemented by pan-seared tofu and tender edamame. This dish offers a balanced harmony of flavors and textures that energize you while meeting your nutritional goals.

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NUTRITION

427kcal
Protein
32.3g
Fat
18.8g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

75g Shelled Edamame

2 medium Zucchinis (spiralized)

1 cup Fresh Basil Leaves

2 tbsp Soaked Cashews

1 Garlic Clove

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press and drain the tofu to remove excess water and cut it into bite-sized cubes.

  • 2

    Heat a non-stick skillet over medium heat and lightly sauté the tofu cubes with a pinch of salt and pepper until golden on all sides.

  • 3

    In the same skillet, add the shelled edamame and warm them through for 2-3 minutes. Set both aside.

  • 4

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

  • 5

    In a blender, combine fresh basil leaves, soaked cashews, garlic, lemon juice, nutritional yeast, olive oil, a pinch of salt and pepper, and a splash of water. Blend until smooth and creamy, adjusting water to reach your desired consistency.

  • 6

    Toss the zucchini noodles with the prepared creamy pesto sauce, ensuring they are evenly coated.

  • 7

    Gently fold in the sautéed tofu and edamame.

  • 8

    Plate the dish and add an extra sprinkle of nutritional yeast or fresh basil if desired. Enjoy your nutrient-packed, creamy vegan pesto zucchini noodles!

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 a light yet satisfying meal featuring spiralized zucchini noodles cloaked in a lush, dairy-free pesto. The creamy, vibrant sauce blends fresh basil, soaked cashews, garlic, lemon juice, and nutritional yeast, perfectly complemented by pan-seared tofu and tender edamame. This dish offers a balanced harmony of flavors and textures that energize you while meeting your nutritional goals.

NUTRITION

427kcal
Protein
32.3g
Fat
18.8g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

75g Shelled Edamame

2 medium Zucchinis (spiralized)

1 cup Fresh Basil Leaves

2 tbsp Soaked Cashews

1 Garlic Clove

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Press and drain the tofu to remove excess water and cut it into bite-sized cubes.

  • 2

    Heat a non-stick skillet over medium heat and lightly sauté the tofu cubes with a pinch of salt and pepper until golden on all sides.

  • 3

    In the same skillet, add the shelled edamame and warm them through for 2-3 minutes. Set both aside.

  • 4

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

  • 5

    In a blender, combine fresh basil leaves, soaked cashews, garlic, lemon juice, nutritional yeast, olive oil, a pinch of salt and pepper, and a splash of water. Blend until smooth and creamy, adjusting water to reach your desired consistency.

  • 6

    Toss the zucchini noodles with the prepared creamy pesto sauce, ensuring they are evenly coated.

  • 7

    Gently fold in the sautéed tofu and edamame.

  • 8

    Plate the dish and add an extra sprinkle of nutritional yeast or fresh basil if desired. Enjoy your nutrient-packed, creamy vegan pesto zucchini noodles!