Description
A quick and easy creamy vegan cilantro lime noodles recipe featuring cashews and tofu shirataki spaghetti for a delicious and healthy plant-based meal.
Ingredients
Scale
Sauce 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
Noodles
- 2 packages Tofu Shirataki Spaghetti Shaped Noodles (or substitute thin rice noodles)
Instructions
- Prepare the sauce: Add the soaked or boiled cashews, cilantro, water, garlic, lime zest, lime juice, salt, and black pepper to a blender. Blend on high speed until the mixture is smooth and creamy.
- Cook the noodles: Prepare the tofu shirataki noodles according to the package directions, then drain thoroughly and return them to the pot.
- Combine and heat: Pour the creamy cilantro lime sauce over the noodles. Toss to combine thoroughly, then heat over medium-low heat for 1 to 2 minutes until the sauce thickens slightly and the noodles are warmed through.
- Serve: Enjoy the creamy vegan cilantro lime noodles immediately as a satisfying and light meal.
Notes
- If you do not have a high-speed blender (e.g., Blendtec, Vitamix), soak cashews in water for 6 hours or overnight to soften before blending. Drain before use.
- Alternatively, boil cashews in water for 10 to 15 minutes until very tender, then drain before blending.
- To achieve the best consistency, ensure the cashews are softened adequately to allow for a creamy sauce texture.
- Tofu shirataki noodles are low-calorie and absorb flavors well, but thin rice noodles can be used as a substitute if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
