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 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.
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.
15 Minute Garlic Lime Cashew Zoodles
- 2 medium zucchini
- 2 large carrots peeled
- 3/4 cup cashews
- 1 tablespoon fresh cilantro chopped
- 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
- 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.
- 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.
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!
I'm so glad you enjoyed it, Janet!
Nancy Andres says
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.
Let me know if you try it!
Will definitely be making again!!
Sydney Mead says
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.
Well that's a good idea!! So glad it was a hit!
Megan Mitchell says
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?
I think that would work great and you're spot on about thinning the sauce out!
Terrific recipe. Simple and delicious and the ingredients are things I tend to always have on hand.
So glad you enjoyed it!!
Matt Seid says
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!
Ooh I am so glad this recipe worked out for you, Matt!! Thanks so much for leaving me a comment. Happy 2020!
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.