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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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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
I am so pleased to hear it, Nastia!! Thanks for letting me know. 🙂
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.
Hi from Canada! 🙂 So pleased that you enjoyed it, Vivienne! Thanks for leaving me a comment.
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.
Yes! That should work. Some grocery stores also carry spiralized veggies pre-cut.
Made this several times and also shared it with my friends. We all give it a 4 thumbs UP.
I am so happy to hear that! Thanks for letting me know! 🙂
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!
So glad you liked it! I love your idea for the dinner party… I will come over. 😉
this looks amazing – is it 490 calories total or per serving? can’t wait to try it!
Thank you! The calories is for 1 serving, so 1/2 the recipe. Hope you enjoy it, Brittney!
Hello. What zoodle maker do you use?
Hi! The exact one is linked in the post. 😊
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?
I think that could work! I hope they like it!
So good… Added chicken for a little more protein… Definitely a go too for a fast meal!
So glad you liked it!
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!
Thanks for the frozen zoodle tips! So glad it worked out. I’m a wuss too lol.