Zoodles with Creamy Vegan Pesto and Roasted Tomatoes

Zoodles with creamy vegan pesto and roasted tomatoes make the perfect light lunch or side dish! Add white beans to make it a filling main!

3 medium zucchini, spiralized or julienned
4 medium tomatoes, cut into wedges
1 tablespoon extra virgin olive oil
Hemp seeds, optional for garnish

Creamy Vegan Pesto:
1 shallot, peeled
2 small garlic cloves
½ cup cashews, soaked in water overnight or in hot water for an hour
2 cups basil, packed
¼ cup nutritional yeast
2 tablespoons extra virgin olive
½ cup water

View the full recipe at Avocado A Day Nutrition →