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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh my gosh, haven’t made this yet (thought planning on it for later in the week) but HAD to say thanks for the delightful little “courgetti” tidbit!
Haha you are welcome! 🙂
I am going to make this tonight but am using frozen Zoodles and frozen spiraled carrots. They are the kind you steam in the bag. Have you tried this or know if anyone that had luck doing it this way? Thanks!!
Hi Trisha! Hmm you could look thru the comments, but nothing comes to mind – sorry! Could you just steam them and cook them for a little less time maybe? Let me know how it goes!
Hello!
I was wondering if the brand of peanut butter makes a difference? I was going to use Justine’s organic peanut butter but I know in some recipes it doesn’t work very well because it is organic. I was wondering if you had an experience using Justine’s?
Thank you
Hi Ashley! I haven’t tried that particular one, but based on some prev. comments, the natural PBs don’t tend to melt as well. I just used a standard creamy PB.
Thank you so much, Natasha! I am looking forward to making this tonight! Cheers
This was delicious!!! I didnt have any cashews so I just threw in the nuts I did have (almonds) for some crunch. I was able to eat in 20min, start to finish (I added chicken to mine) and it turned out so good. Thank you for this recipe! It wont be the last time I make it!!
I’m so happy you liked it! Your adaptions sound delicious! ☺️
I don’t have a spiraler but the market by me sells them prespiraled. Would you said you used a lb of zucchini and carrots? I can’t wait to try this!
Yes – I think that would work! Hope you like the recipe. 🙂
I didn’t have the tool to create zoodles so instead cut my vegies into small chunks which still tasted fantastic. I can’t wait to try this with the zoodles instead.
So glad it tasted good! Let me know if you do try it with a spiralizer! 🙂
To everyone saying they don’t have a Spiralizer, I got one at Walmart for like $9.
I think it’s called the “Tasty 3-in-1 Spiralizer and Juicer” or something. It’s small and doesn’t take up any more space than a water glass would and it works like a charm.
This receipe was fantastic! I didn’t have Hoisin, so I subbed Teriyaki sauce. It was excellent, and my husband went back for heaping seconds. I use natural peanut butter, so my “sauce” was a thick clump in the wok to start, but the water released by the zoodles was just enough to make a perfect sauce texture by the time it was cooked (8 minutes in the open wok). Adding to my list of go-to week night dinners! Thank you!
That’s great! Thanks for letting me know, Amanda! 🙂
Thank you for this terrific recipe.
You’re very welcome! 🙂
I wasn’t in the mood for zoodles when I picked out this recipe, but still didn’t want to go full noodle. I ended up using tofu shirataki noodles, and it was delicious! I drained and rinsed the noodles, and then boiled them for 3 minutes before adding them to the sauce. I tweaked the amount of sauce halfway through (about 1.5 times the amount in the recipe) because not all of the noodles were coated. Even though the noodles don’t give off much water, the sauce was the perfect amount of sticky–I think this was due to the oils in my natural peanut butter. Next time I make this, I think I’ll use half zoodles and half shirataki.
Sounds delicious, Jessica!
Would it work to freeze leftover portions of this meal or would it become mush once defrosted and reheated?
I’m pretty sure it would become mush. I haven’t frozen it before, but I have re-heated it, and it isn’t as good as when it’s first made since the zucchini continue to release water.