These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option. This is a snap to make, and the sauce is addictive!
This recipe ended up being a bit of a spur of the moment thing, but it all worked out. I originally envisioned this to be a cold salad, but I realized that making the dressing would be easier if I heated it up, and then it morphed into a warm meal. So glad I went this route.
These garlic lime cashew zoodles are surprisingly filling. I only managed to eat half the bowl pictured, and it’s not even a huge bowl. The cashews as well as the peanut butter in the sauce provide plenty of substance. I had this as an entree, but I also think it would work as a side dish.
I spiralized the carrot on the thinnest setting, so it cooks really fast. The zucchini is spiralized on the medium setting and the zoodles are nicely “al dente” when cooking is done.
The easiest way to cook this is by continuously tossing everything in the pan with tongs (or use two spoons) so the zucchini doesn’t overcook and everything gets heated through nice and evenly. You only cook the zoodles for about 4-5 minutes, so this recipe is perfect for busy weeknights!
The sauce is a combination of garlic, sriracha, hoisin sauce, soy sauce, lime juice, and peanut butter. As the zucchini noodles release water, it becomes more liquid, coating everything with fantastic flavor.
A sprinkle of cilantro at the end is all that’s needed to complete this super easy meal.
Did you know that in the UK they refer to zoodles as “courgetti”? I found that out the other day, and I like it! They refer to zucchini as “courgettes”, and of course it’s a play on “spaghetti”. Clever.
Anyway, I hope you enjoy this one! 🙂
This is the spiralizer I used for this recipe.
If you’re into quick spiralizer recipes, you may also like my 15 minute garlic shrimp zoodles recipe.
15 Minute Garlic Lime Cashew Zoodles
Prep
Cook
Total
Yield 2
These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option.
Ingredients
- 2 medium zucchini
- 2 large carrots, peeled
- 3/4 cup cashews
- 1 tablespoon fresh cilantro, chopped
Sauce:
- 2 heaping tablespoons peanut butter
- 1/2 tablespoon hoisin sauce
- 1/2 tablespoon sriracha sauce (or more if you like it spicy!)
- 1 teaspoon soy sauce
- Juice of 1/2 lime
- 2 cloves garlic, minced
Instructions
- Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
- Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
- Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.
Notes
The zucchini I bought from the grocery store were fairly skinny and around 6-8 inches long. Keep in mind that home-grown zucchini is typically a lot larger.Be careful not to overcook this dish, or it'll end up a watery mess.
Courses Vegan Entree
Made one of my recipes? Tag me on IG @saltandlavender and hashtag #saltandlavender so I can see it 🙂
All images and content are © Salt & Lavender.
This looks delicious Natasha. Glad you opted to make it a warm meal.The sauce sounds fabulous!
Thanks so much, Mary Ann!
I’ve never really wanted a Zoodle maker until now. This dish has made me want to buy one!
That’s great! Let me know if you do try the recipe. 🙂
How do you think this would be with almond butter instead of peanut butter??
I can’t say for sure, but if you do give it a try, I would be intrigued to know how it went! 🙂
I was scanning for dessert recipes, but this one caught my eye and I had to dig in. I love zucchini noodles and believe it or not, my kids love them too! And with a healthy meal like this, I can feel less guilty about all the sweets I feed them. Thanks!
Well that’s good! Let me know if they enjoy this.
I would think cashew butter would also work well for this dish…going to try since I am allergic to peanuts! This looks amazing! Will be on the menu for this weekend!
Let me know how it goes! Hope you love the recipe. 💛
I just made this tonight and it was AMAZING!!! i threw on some chopped green onions too. so, yummy. fantastic recipe!
So glad you liked it, Jenn! Thanks for letting me know. 🙂
This was our first attempt at zoodles and it was easy and delicious! Felt like a comfort food but healthier. Loved it!
Yay!! So glad it worked out.
What type of spiralixer did you use? I don’t seem to have any luck spiralizing carrots and I have 3 kinds of spiralizers.
Hi Connie, they can be a bit tricky. I have the Paderno one. I always cut the carrot into a few pieces first, and I try to buy the largest carrots I can find.
Hi Natasha, have you ever tried making this recipe and saving it for the next day? I’m wondering how it holds up and reheats. Thanks!
Hi Fawn! I have, actually, and it goes a bit limp and watery. It still tastes fine, but I wouldn’t recommend it unless you absolutely have to.
I have made this recipe a few times, and it is absolutely fabulous! It has rapidly became one of my favorite recipes. The last time I made it, I increased the amount of sauce and added tofu, it was delicious! Thanks for sharing.
I’m so happy to hear that, Lisa!! Thanks for taking the time to leave a comment. 🙂
Did you use raw unsalted cashews, or just the kind you usually snack on?
Hi Susan! I buy the unsalted cashews from the bulk bins of the grocery store. Pretty sure they’re roasted.
Hoisin sauce is NOT gluten free. Specialty stores will carry GF hoisin sauce but you must be careful to ensure that the label is marked GF.
Hi Alice, where did I mention that this recipe is gluten-free? In any case, thanks for the tip.
I came here from Pinterest, and I think I see the misunderstanding – they’re referred to it as “Vegetarian and gluten-free”. Not your mistake, the mistake of whoever pinned it.
Ah ok. I was wondering if that could be it! Another reason could be because Pinterest pulls recipe info from websites and sometimes things go wrong when they generate the descriptions for their “rich pins”.