YOUR SOLIN GENERATED RECIPE
Silky Zucchini Noodles with Creamy Vegan Pesto
Enjoy a vibrant, silky bowl of zucchini noodles tossed in a rich, creamy vegan pesto made from fresh basil, cashews, and nutritional yeast. Enhanced with roasted chickpeas and marinated tofu, this dish offers a satisfying texture and a burst of herbal freshness, perfect for a light yet nourishing meal.
INGREDIENTS
2 medium Zucchini
1 cup Fresh Basil Leaves
3 tbsp Raw Cashews
3 tbsp Nutritional Yeast
1 clove Garlic
2 tbsp Lemon Juice
1 tbsp Extra Virgin Olive Oil
1/3 cup Roasted Chickpeas
150g Firm Tofu
PREPARATION
Spiralize the zucchini into noodles and set aside in a large bowl.
In a blender or food processor, combine basil leaves, raw cashews, nutritional yeast, garlic, lemon juice, and olive oil. Blend until smooth, adding a little water if necessary to reach a creamy consistency.
Cube the firm tofu and gently toss into the zucchini noodles along with the roasted chickpeas.
Drizzle the creamy vegan pesto over the zucchini noodles, tofu, and chickpeas. Toss gently to ensure even coating.
Season with salt and pepper to taste, and serve immediately for a refreshing, nutrient-packed meal.