Name: Vegan Cilantro Lime Noodles Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 1 cup raw cashews, soaked or boiled if not using a high-speed blender; 1 small handful cilantro (about ½ cup packed); ¾ cup water; 2 cloves garlic; 1 lime, zested and juiced; ½ teaspoon salt; ¼ teaspoon black pepper; 2 packages Tofu Shirataki Spaghetti Shaped Noodles (or substitute thin rice noodles)

Jump to Recipe· 4.8 from 20 reviews

If you’ve been hunting for a fresh, zingy, and completely plant-powered pasta dish, you’re going to adore this Vegan Cilantro Lime Noodles Recipe. It’s creamy, bright, and comes together in no time—making it my go-to when I want a flavorful meal without fuss. Trust me, once you try this, it’ll become a regular in your weeknight rotation.

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Why This Recipe Works

Creamy Texture Without Dairy: The cashew base creates a luscious, silky sauce that feels indulgent but is 100% vegan and healthy.
Bright, Fresh Flavors: Lime juice and cilantro bring a vibrant pop that keeps the dish light and refreshing.
Quick & Easy Preparation: You can whip this up in about 15 minutes, perfect for busy days or when you want a hassle-free meal.
Versatile Noodles: Using tofu shirataki or thin rice noodles means this recipe can adapt to your dietary preferences and pantry stash.

Vegan Cilantro Lime Noodles, vegan pasta with cilantro lime, dairy-free lime noodles, quick vegan noodle recipes, plant-based cilantro lime pasta - Inside a shiny silver pot placed on a white marbled surface, there is a mass of noodles covered in a thick, light green sauce. The sauce is creamy and clings to the noodles, giving them a smooth texture. A silver tong is partially dipped into the noodles on the right side of the pot, with a bit of sauce stuck on the tong. The noodles have a slightly twisted shape and fill most of the pot inside. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Vegan Cilantro Lime Noodles Recipe has a purpose: creamy, fresh, and balanced. These simple pantry staples pack a serious punch together. When you shop, look for fresh cilantro and ripe limes for the best flavor.

Raw cashews: Soaking or boiling these softens them perfectly, allowing your blender to create that silky sauce texture.
Cilantro: The fresh herb gives a bright, zesty note that really makes the noodles pop with flavor.
Water: Helps thin the cashew sauce so it coats the noodles without being too thick.
Garlic: Adds subtle depth and a touch of savory warmth.
Lime zest and juice: Bringing acidity and citrus brightness, key for balancing the creamy sauce.
Salt: Enhances all the flavors, so don’t skip or skimp!
Black pepper: Adds a hint of spice and complexity.
Tofu shirataki spaghetti noodles: These low-calorie, vegan noodles soak up the sauce nicely and stay wonderfully light. Thin rice noodles are a great sub if you prefer.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Vegan Cilantro Lime Noodles Recipe is—you can easily tweak it to suit your taste or what’s in your fridge. I often throw in extra garlic or try swapping out the shirataki noodles for soba or zucchini noodles when I want a veggie boost.

Variation: Once, I added roasted corn and diced avocado on top, which added a lovely texture and made the dish feel more like a meal. Totally recommend if you want to bulk it up.
Spice it up: A pinch of red pepper flakes or a dash of hot sauce brightens the flavor—a little kick goes a long way here.
Herb swaps: If you’re not a cilantro fan, fresh basil or parsley work beautifully too—just a bit different but equally delicious.
Noodle options: Shirataki noodles keep it super low-cal, but sometimes I like to use thin rice noodles when I want a chewier bite.

Step-by-Step: How I Make Vegan Cilantro Lime Noodles Recipe

Step 1: Blend the Creamy Sauce

Start by adding your soaked or boiled cashews, cilantro, water, garlic, lime zest, lime juice, salt, and black pepper to your blender. I like using a high-speed blender like a Vitamix—it whips everything into a luxuriously smooth, creamy sauce in about 30 seconds. If you don’t have a high-speed blender, soaking or boiling your cashews really helps achieve that silky texture without gritty bits.

Step 2: Prepare the Noodles

While the sauce is coming together, cook your tofu shirataki noodles according to package instructions. This usually involves rinsing, boiling briefly, and then dry-frying to remove excess moisture. Shirataki can have a slight odor when raw, but rinsing well and heating helps with that. Drain well and return the noodles to the pot or a pan for the next step.

Step 3: Bring it All Together

Pour the creamy cilantro lime sauce over the drained noodles and toss well to coat evenly. Heat everything together on low for 1-2 minutes—this thickens the sauce slightly and warms the noodles through. Be careful not to overheat, or the sauce can separate. Then, it’s ready to serve!

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Tips from My Kitchen

Soak or Boil Cashews: If your blender isn’t powerful, don’t skip this—it’s the difference between a creamy sauce and gritty bits.
Rinse Shirataki Noodles Thoroughly: This step cuts out the natural odor and improves the texture, making them taste fresh and clean.
Warm the Sauce Gently: Heating just 1-2 minutes helps thicken the sauce without breaking it.
Adjust Lime to Taste: I sometimes add a little extra lime juice for brightness—don’t be shy to tweak!

How to Serve Vegan Cilantro Lime Noodles Recipe

Garnishes

I usually sprinkle chopped fresh cilantro on top and sometimes add toasted sesame seeds for a little crunch. A few extra lime wedges on the side are great too if you want to amp up the citrus zing just before eating. Occasionally, I add sliced green onions or a handful of chopped peanuts for texture contrast—definitely worth trying!

Side Dishes

This dish pairs wonderfully with a crisp Asian slaw or steamed veggies like broccoli or snap peas. Sometimes I’ll serve it alongside pan-fried tofu or crispy tempeh for extra protein. The fresh and creamy lime sauce complements bright, crunchy sides perfectly.

Creative Ways to Present

For a dinner party, I like to plate the noodles in nests, then garnish with edible flowers and microgreens to make it feel special. You can also serve this chilled as a pasta salad on hot days—just toss the cooled noodles with sauce, add fresh herbs, and pop it in the fridge for a couple of hours before serving.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. The lime and cilantro flavors stay fresh, though the noodles absorb the sauce a little over time, making it even more flavorful. Just stir before reheating.

Freezing

I don’t personally freeze this dish because I like the noodles best fresh or chilled, but if you want to freeze, I recommend just freezing the sauce (without noodles) in a sealed container, then mixing with freshly cooked noodles when ready to eat for best texture.

Reheating

To reheat, I gently warm the noodles with sauce in a skillet over low heat, stirring frequently. This keeps the noodles from getting rubbery and prevents the sauce from separating. Adding a splash of water if needed helps loosen the sauce if it thickened too much in the fridge.

FAQs

Can I make this Vegan Cilantro Lime Noodles Recipe without cashews?

Cashews give the sauce its creamy, rich texture, so they’re the best choice. If you’re allergic or need to avoid them, try blending silken tofu or soaked almonds, but the flavor and texture will be different. You might also try store-bought vegan creamy dressings, though it won’t be quite the same.
What if I don’t have a high-speed blender?

No worries! Soak or boil the cashews thoroughly to soften them—this makes them much easier to blend into a smooth sauce. Using a regular blender might take longer to get the right texture, so just blend in intervals and scrape down the sides often.
Can I use fresh lime juice only, without zest?

Lime zest adds an extra layer of citrus aroma and bright flavor that juice alone doesn’t quite provide. If you don’t have zest, definitely add a bit more lime juice, but the flavor might be less vibrant. It’s worth grabbing a lime zester—they’re a kitchen game-changer!
Are tofu shirataki noodles healthy?

Yes! Shirataki noodles are very low in calories and carbs, making them a popular choice for many dietary lifestyles. They’re made from konjac yam and have a neutral flavor, so they absorb sauces well. Just be sure to prepare them properly by rinsing and cooking to improve texture and remove any natural smell.

Final Thoughts

This Vegan Cilantro Lime Noodles Recipe is one of those happy accidents that quickly became a favorite in my kitchen. It’s simple, quick, and bursting with fresh, vibrant flavors that always make me smile. Whether you’re new to vegan cooking or a seasoned plant-based eater, I think you’ll enjoy how easy it is to whip up a meal that feels both comforting and light. Give it a try, and I’m pretty sure it’ll become your new go-to too!