Description
A quick and easy creamy vegan cilantro lime noodles recipe featuring a smooth cashew-based sauce tossed with tofu shirataki or rice noodles for a refreshing and satisfying meal.
Ingredients
Scale
Sauce Ingredients
- 1 cup raw cashews, soaked or boiled if not using a high-speed blender
- ½ cup packed cilantro (about 1 small handful)
- ¾ cup water
- 2 cloves garlic
- 1 lime, zested and juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Noodles
- 2 packages Tofu Shirataki Spaghetti Shaped Noodles (or substitute thin rice noodles)
Instructions
- Blend the Sauce: Add the soaked or boiled cashews, cilantro, water, garlic, lime zest, lime juice, salt, and black pepper to a blender. Blend until the mixture is smooth and creamy, scraping down the sides as needed for an even texture.
- Cook the Noodles: Prepare the tofu shirataki noodles according to the package directions. Drain them thoroughly to remove excess liquid, then return the noodles to the pot.
- Combine and Heat: Pour the creamy cilantro lime sauce over the noodles. Toss well to coat all noodles evenly. Heat the mixture on the stovetop over medium-low heat for 1 to 2 minutes until the sauce thickens slightly and everything is warmed through.
- Serve and Enjoy: Transfer the noodles to serving bowls and enjoy immediately while warm for the best flavor and texture.
Notes
- If you do not have a high-speed blender such as a Blendtec or Vitamix, soak the cashews in water for at least 6 hours or overnight, then drain before using to ensure they blend smoothly.
- Alternatively, boil the cashews in water for 10 to 15 minutes until very tender, then drain before blending if you need a quicker option.
- You can substitute thin rice noodles if tofu shirataki noodles are unavailable, adjusting cooking times accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
