Zoodles (zucchini noodles) can make ho-hum summer squash seem so much more fun. The addition of beans and almonds makes this version hearty enough to be a full meal – no cooking required! If you have a spiralizer, make your own zoodles from 1 large zucchini.

Ingredients:

For the pesto:

• 1/2 cup fresh basil leaves
• 1/4 cup cashews
• 1/4 cup olive oil

For the zoodles:

• 1 (12-ounce) package zoodles
• 1 (15-ounce) drained and rinsed can cannellini beans
• 1 cup halved yellow cherry tomatoes
• 1/4 cup chopped roasted almonds
• 2 ounces crumbled creamy vegan cheese

1. To prepare the pesto, combine the basil, cashews, and olive oil in a food processor; process until smooth.
2. Combine the pesto in a large bowl with the remaining ingredients except the cheese, tossing to coat.
3. Divide evenly among 4 plates. If desired, top each serving with cheese crumbles (we like the creamy cheeses from Treeline for this one).