Name: Vegan Cilantro Lime Noodles Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 1 cup raw cashews, soaked or boiled if not using a high-speed blender; 1 small handful cilantro (about ½ cup packed); ¾ cup water; 2 cloves garlic; 1 lime, zested and juiced; ½ teaspoon salt; ¼ teaspoon black pepper; 2 packages Tofu Shirataki Spaghetti Shaped Noodles (or substitute thin rice noodles)

Jump to Recipe· 4.5 from 10 reviews

If you’re like me and love a quick, bright, and creamy dish that feels indulgent yet healthy, you’re going to flip over this Vegan Cilantro Lime Noodles Recipe. It’s ridiculously easy to throw together, packed with fresh flavors, and the kind of meal that you’ll want to make again and again. Trust me, once you try these noodles tossed in that luscious cilantro-lime cashew sauce, it’ll become your go-to weeknight wonder.

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Why This Recipe Works

Quick & Simple: From start to finish, you’re looking at just 15 minutes – perfect for busy days.
Creamy Without Dairy: Cashews create that decadent richness, totally plant-based and dreamy.
Fresh & Bright Flavors: Cilantro and lime bring a zesty freshness that lifts the entire dish.
Versatile & Light: Using tofu shirataki noodles keeps it low-calorie and gluten-free-friendly.

Vegan Cilantro Lime Noodles, vegan noodle recipes, healthy pasta dishes, quick plant-based meals, flavorful vegan noodle ideas - Inside a shiny silver pot placed on a white marbled surface, there is a mass of noodles covered in a thick, light green sauce. The sauce is creamy and clings to the noodles, giving them a smooth texture. A silver tong is partially dipped into the noodles on the right side of the pot, with a bit of sauce stuck on the tong. The noodles have a slightly twisted shape and fill most of the pot inside. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Cilantro Lime Noodles Recipe plays a vital role to balance creaminess, tang, and freshness. Plus, they’re pretty easy to find but don’t be afraid to splurge on fresh cilantro—trust me, it makes all the difference!

Vegan Cilantro Lime Noodles, vegan noodle recipes, healthy pasta dishes, quick plant-based meals, flavorful vegan noodle ideas - Flat lay of raw cashews in a small pile, a small handful of bright green cilantro sprigs, two whole uncracked garlic cloves, a whole fresh lime with one half cut to show the juicy interior and scattered lime zest, a small white ceramic bowl filled with clear water, a small white ceramic bowl containing coarse salt, a small white ceramic bowl with cracked black peppercorns, and a neat bundle of tofu shirataki spaghetti shaped noodles, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raw cashews: Soaked or boiled, they’re the secret to that rich, creamy sauce without any dairy.
Cilantro: Provides the herbaceous backbone with a fresh, vibrant punch.
Water: Helps blend everything perfectly into a smooth consistency.
Garlic: Adds a bit of bite and depth to the sauce.
Lime zest and juice: The star of the show for brightness and that signature tang.
Salt and black pepper: Simple seasonings that bring all flavors to life.
Tofu Shirataki noodles (or thin rice noodles): Low-calorie and silky, these noodles soak up the dressing beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts of this Vegan Cilantro Lime Noodles Recipe is how easily it can be adjusted to suit your cravings or what you have on hand. I love mixing it up depending on my mood or season.

Protein boost: Toss in some pan-fried tofu cubes or edamame to turn it into a more filling meal – I find this adds a lovely texture contrast.
Extra zing: Add in a touch of chili flakes or a splash of hot sauce for a spicy kick if you’re feeling adventurous.
Greens upgrade: Stir-fry some spinach or kale and add it in for more veggies.
Swap noodles: Sometimes I use spiralized zucchini or even soba noodles for a fun twist.

Step-by-Step: How I Make Vegan Cilantro Lime Noodles Recipe

Step 1: Blend the creamy cilantro lime sauce

Start by adding the soaked or boiled cashews, fresh cilantro, water, garlic cloves, lime zest, lime juice, salt, and pepper into your blender. If you don’t have a high-speed blender, soaking cashews overnight makes blending smooth and easy. Blend everything on high until it becomes luxuriously creamy and perfectly smooth—this sauce is the magic behind the dish!

Step 2: Cook the noodles

Next, prepare your tofu shirataki noodles by draining and rinsing them well, then cooking according to the package instructions. If you opt for thin rice noodles, cook until just tender but not mushy. Once cooked, drain the noodles well and return them to the pot.

Step 3: Combine and heat through

Pour the creamy cilantro lime sauce over the noodles in the pot. Toss everything gently to coat each strand evenly. Warm the noodles with sauce on low heat for about 1-2 minutes, allowing the sauce to thicken slightly and for all those flavors to meld beautifully. Don’t overheat—it’s ready when everything’s warmed through and glossy.

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Pro Tips for Making Vegan Cilantro Lime Noodles Recipe

Soak Your Cashews: To get that perfect creamy texture without a super powerful blender, soak your cashews overnight or boil them until soft before blending.
Rinse Shirataki Well: Give those noodles a thorough rinse and dry-fry them briefly to reduce any “fishy” smell and improve their texture.
Zest Your Lime Fresh: The fresh lime zest adds intense citrus aroma — skip it and you’ll miss some of the brightness.
Toss Gently: When mixing sauce with noodles, be gentle to avoid breaking the noodles into mush.

How to Serve Vegan Cilantro Lime Noodles Recipe

Vegan Cilantro Lime Noodles, vegan noodle recipes, healthy pasta dishes, quick plant-based meals, flavorful vegan noodle ideas - This image shows a white bowl filled with creamy green noodles, with about two layers of noodles visible, all coated evenly in a thick, smooth green sauce. On top of the noodles, there is a single thin slice of lime placed near the center, with bits of black pepper sprinkled across the noodles. Next to the lime slice, a small bunch of fresh green cilantro leaves rests gently. A silver fork is placed on the right edge of the bowl, partly inserted into the noodles. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this dish with a sprinkle of toasted sesame seeds for a nutty crunch, a few more fresh chopped cilantro leaves for extra green pop, and a wedge of lime on the side in case anyone wants to add even more zing. Sometimes I toss on sliced green onions too — it’s all about layers of fresh flavor and texture.

Side Dishes

This recipe pairs beautifully with simple roasted or steamed veggies like asparagus or snap peas. If I’m feeling like adding more protein, crispy tofu bites or a fresh mango salad on the side never disappoints. The lightness of the noodles balances heartier sides perfectly.

Creative Ways to Present

For a dinner party, I’ve served these Vegan Cilantro Lime Noodles in small, elegant bowls topped with edible flowers and microgreens — instant wow factor! Another time, I mixed in chopped roasted peanuts and served it in lettuce cups for a fresh handheld appetizer vibe. It’s a fun recipe that’s really easy to dress up.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually find they keep well for about 3 days. Because the sauce thickens in the fridge, you might need to loosen it up by adding a splash of water or lime juice before reheating.

Freezing

Freezing this one isn’t my favorite because the noodles can get a bit soggy once thawed, and the sauce loses some of its fresh vibrancy. I recommend enjoying it fresh or within a couple days from the fridge.

Reheating

The best way I’ve found to reheat is gently warming the noodles over low heat on the stovetop, stirring occasionally. Add a little water or fresh lime juice to loosen up the sauce. Avoid microwaving as it can clump the sauce unevenly.

FAQs

Can I make this recipe nut-free?

If you have a nut allergy, try substituting the cashews with sunflower seeds or soaked pumpkin seeds—they blend into a creamy sauce, though the flavor will be different. Another option is using a vegan mayo or silken tofu base with extra lime and cilantro to keep some creaminess.
What if I can’t find tofu shirataki noodles?

You can absolutely swap in thin rice noodles, soba noodles, or even zucchini noodles. Just cook according to package or your preference. Shirataki noodles are great for a low-carb option and absorb flavors nicely.
Can I prepare the sauce in advance?

Yes! The sauce keeps well in an airtight container in the fridge for up to 3 days. Just give it a good stir or blend again briefly if it separates. Fresh lime juice added right before serving keeps that brightness popping.
Is this recipe gluten-free?

It is naturally gluten-free if you use tofu shirataki or rice noodles. Just double-check your noodle package ingredients to be sure, especially with rice noodles which can sometimes include additives.

Final Thoughts

This Vegan Cilantro Lime Noodles Recipe has become one of my absolute favorites because it’s fresh, satisfying, and comes together super fast. It’s exactly the kind of dish I crave when I want something that feels special but doesn’t require hours in the kitchen. I hope you’ll love how the creamy cashew sauce pairs perfectly with those bright lime and cilantro notes—it’s like a little bowl of sunshine. Give it a try, and I promise it’ll soon be on repeat in your house, too!