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    Home » Healthy

    15 Minute Garlic Lime Cashew Zoodles

    Published: Mar 30, 2017 / Updated: Feb 23, 2021 / 119 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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!

    bowl of garlic lime cashew zoodles with lime wedges

    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.

    zucchini noodles in a glass bowl

    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.

    close-up of 15-minute garlic lime cashew zoodles in a bowl with lime wedges

    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!

    bowl of garlic lime cashew zucchini noodles

    The Asian-inspired 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.

    bowl of vegan garlic lime cashew zoodles with fork

    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.

     

    Questions? Leave me a comment.

    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!

    15 Minute Garlic Lime Cashew Zoodles

    These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option.
    4.97 from 26 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 8 mins
    Cook Time 7 mins
    Total Time 15 mins
    Course Main Course
    Cuisine Asian
    Servings 2
    Calories 442 kcal
    Prevent your screen from going dark

    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.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 442kcalCarbohydrates: 34gProtein: 17gFat: 30gSaturated Fat: 6gCholesterol: 1mgSodium: 463mgPotassium: 1203mgFiber: 7gSugar: 14gVitamin A: 12443IUVitamin C: 45mgCalcium: 89mgIron: 5mg
    Keyword garlic lime cashew zoodles, vegan zoodles recipe
    Author Natasha Bull
    « Salmon Tartine
    Tropical Chicken Nachos »

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    1. Janet says

      May 19, 2021 at 7:09 PM

      5 stars
      I loved this recipe. I did salt and let sit about 10 minutes (and then rinse/drain) my zoodles to help draw out water. I also added my cashews at the end since I was worried they would get soggy otherwise. My only other substitution was Gochujang for Siracha. Will definitely make this again!

      Reply
      • Natasha says

        May 19, 2021 at 9:39 PM

        I'm so glad you enjoyed it, Janet!

        Reply
    2. Nancy Andres says

      November 9, 2020 at 7:14 AM

      5 stars
      Sounds and looks like a wonderful recipe. I pinned this post and may use it for one of this year's holiday meals. Keep up the good work. Warm regards, Nancy Andres @ Colors 4 Health.

      Reply
      • Natasha says

        November 9, 2020 at 10:24 AM

        Let me know if you try it!

        Reply
    3. Natalia says

      August 15, 2020 at 4:38 PM

      5 stars
      Will definitely be making again!!

      Reply
      • Natasha says

        August 16, 2020 at 11:27 AM

        Wonderful! 🙂

        Reply
    4. Sydney Mead says

      June 17, 2020 at 8:51 PM

      5 stars
      I actually made this as a salad. Instead of cooking the ingredients, I just put everything in a bowl and mixed. Put it in the fridge for a while to cool down. Everyone loved it. I used Almond Butter instead of peanut butter. I didn't have Sriracha sauce but used The Pepper Plant original hot sauce. Will definitely make again.

      Reply
      • Natasha says

        June 18, 2020 at 8:37 AM

        Well that's a good idea!! So glad it was a hit!

        Reply
    5. Megan Mitchell says

      May 11, 2020 at 1:07 PM

      5 stars
      My husband and I LOVE this recipe! We have it at least once a week! How do you think this recipe would do if I used pad thai/rice noodles? Think I'd need to add some water to the recipe to thin out the sauce a bit?

      Reply
      • Natasha says

        May 11, 2020 at 2:53 PM

        I think that would work great and you're spot on about thinning the sauce out!

        Reply
    6. Clovis says

      January 1, 2020 at 4:18 PM

      Terrific recipe. Simple and delicious and the ingredients are things I tend to always have on hand.

      Reply
      • Natasha says

        January 1, 2020 at 4:36 PM

        So glad you enjoyed it!!

        Reply
    7. Matt Seid says

      December 30, 2019 at 9:24 PM

      5 stars
      My fiancee is usually the chef in our household but she had work today while I still have a break from the office - I surprised her with this dish and she was thrilled (and surprised I was capable of making something this good and healthy)! I doubled up on all the main ingredients so we had leftovers for the week so I used double hoisin, soy, lime, and sriracha to make the sauce last, as well as 3 zuccs and carrots. GREAT disclaimer on the recipe note about overcooking and the sauce becoming watery...I definitely made this mistake but moved my zoodles to a different bowl and reduced the watery mess into a delicious tangy peanut butter sauce which worked out great.
      We're trying to make our diets more plant based in 2020 and this meal will probably be a cornerstone of that lifestyle ! THANKS!

      Reply
      • Natasha says

        December 31, 2019 at 9:52 PM

        Ooh I am so glad this recipe worked out for you, Matt!! Thanks so much for leaving me a comment. Happy 2020!

        Reply
      • Paula says

        March 24, 2021 at 4:09 PM

        Another tip when cooking zucchini to avoid them getting watery is to salt them and let them sit for 15 minutes. Then you wrap them in paper towel and squeeze them until you wring out all the water that the salt brings out. Rinse. This method has saved many recipes.

        Reply
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