Description
Creamy Vegan Cilantro Lime Noodles combine silky cashew sauce with zesty lime and fresh cilantro for a quick, flavorful, and dairy-free meal made with tofu shirataki noodles.
Ingredients
Scale
Sauce
- 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
Noodles
- 2 packages Tofu Shirataki Spaghetti Shaped Noodles (or substitute thin rice noodles)
Instructions
- Prepare the sauce: Add the soaked or boiled cashews, cilantro, water, garlic, lime zest, lime juice, salt, and black pepper into a blender. Blend on high until the mixture is smooth and creamy, forming the cilantro lime sauce.
- Cook the noodles: Prepare the tofu shirataki noodles according to the package directions, then drain them well and return to the pot.
- Combine and heat: Pour the cilantro lime sauce over the drained noodles in the pot and toss to combine thoroughly. Heat the noodles and sauce on medium for 1-2 minutes until the sauce thickens slightly and everything is heated through.
- Serve: Enjoy the creamy, tangy vegan cilantro lime noodles immediately, garnishing with additional cilantro or lime wedges if desired.
Notes
- If you do not have a high-speed blender like a Vitamix or Blendtec, soak the cashews by covering them with water and letting them sit for 6 hours or overnight, then drain before use.
- Alternatively, boil the cashews by covering with water and simmering for 10 to 15 minutes until very tender, then drain before blending.
- For thinner noodles, you can substitute tofu shirataki spaghetti with thin rice noodles.
- Be sure to drain shirataki noodles well to avoid excess water diluting the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
