YOUR SOLIN GENERATED RECIPE
Fresh Zucchini Noodles with Creamy Vegan Pesto
Enjoy a bright and refreshing twist on classic pesto with spiralized zucchini noodles tossed in a velvety, creamy vegan pesto. The dish is accented with a blend of basil, garlic, and lemon, and enriched by a unique mix of cashews, nutritional yeast, chickpeas, and tofu for an extra protein boost. Each bite is a perfect harmony of fresh, nutty, and tangy flavors that will delight your palate.
INGREDIENTS
2 medium Zucchini
1/3 cup Raw Cashews
2 tablespoons Nutritional Yeast
3/4 cup Chickpeas
3 ounces Extra Firm Tofu
1 cup Fresh Basil
1 garlic clove
1 tablespoon Lemon Juice
1 teaspoon Olive Oil
Salt and Pepper to taste
2 tablespoons Water
PREPARATION
Spiralize the zucchinis into noodles and set aside in a large bowl.
In a high-speed blender or food processor, combine fresh basil, raw cashews, nutritional yeast, chickpeas, tofu, garlic, lemon juice, olive oil, and water. Blend until smooth and creamy, adding extra water if needed to reach your desired pesto consistency.
Season the pesto with salt and pepper to taste.
Pour the creamy vegan pesto over the zucchini noodles and toss gently until evenly coated.
Serve immediately, or chill briefly for a refreshing cold dish. Enjoy the vibrant flavors and creamy texture of this wholesome meal.