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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!

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!
4.97 from 26 votes

15 Minute Garlic Lime Cashew Zoodles

These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option.
Prep: 8 minutes
Cook: 7 minutes
Total: 15 minutes
Servings: 2


  • 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.


Calories: 442kcal, Carbohydrates: 34g, Protein: 17g, Fat: 30g, Saturated Fat: 6g, Cholesterol: 1mg, Sodium: 463mg, Potassium: 1203mg, Fiber: 7g, Sugar: 14g, Vitamin A: 12443IU, Vitamin C: 45mg, Calcium: 89mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 5 stars
    I make this one frequently now! It is such a great dish, my husband and I both love it (and we are not vegetarian, but this dish doesn’t need meat next to it). It is so filling. My BIL is vegan, I am passing this recipe to him.
    LOVE THIS ONE! I made it also with Maggi sauce once (didn’t have hoisin) and it still worked

  2. Hello from Australia. I made this tonight and it’s rich and delicious. Kept the Zoodles crunchy by not overcooking as per your tip Natasha. Used natural peanut butter and just added water and more lime to make it saucy. Thank you for sharing this. Very tasty, easy, delicious and healthy.

  3. Sounds too good not to try. I don’t have a spiralizer (gadget aversion syndrome), but I think I can make strips with a potato peeler.

  4. 5 stars
    So good – and in only 10 minutes! (I used pre-made zoodles.) I made it according to the recipe – except I spritzed some Pam on the teflon pan before cooking. What I loved about this dish is that it is perfect with zoodles. I eat low carb and using zoodles instead of noodles can be a culinary let-down. But I think this dish is actually better with zoodles because they offset the richness of the sauce. There are so many dietary restrictions these days: vegan, paleo, gluten-free etc.. it makes having people over for dinner difficult. For my next dinner party, I am making this dish and then passing around a bowl of cooked shrimp and a bowl of marinated tofu. Guests can make their own choices!

  5. I have picky eaters at my house who don’t like zoodles but the flavors of the sauce sound too lovely not to try, Do you think this would work with whole wheat spaghetti if i heated up the sauce in a separate pan and tossed to coat?

  6. 5 stars
    Hi, I made this tonight and it is delicious! I do not own a spirilizer so I used frozen zoodles. I just ended up having to cook it longer to get some of the liquid to evaporate, and that meant my zoodles were extra soggy but the taste was still sooo good. I think tomorrow I will try cooking the zoodles first and then halfway thru THEN add the sauce. Oh and I omitted the siracha cuz I’m a wuss, lol, but still good!