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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 have made this recipe a few times, and it is absolutely fabulous! It has rapidly became one of my favorite recipes. The last time I made it, I increased the amount of sauce and added tofu, it was delicious! Thanks for sharing.
I’m so happy to hear that, Lisa!! Thanks for taking the time to leave a comment. 🙂
Hi Natasha, have you ever tried making this recipe and saving it for the next day? I’m wondering how it holds up and reheats. Thanks!
Hi Fawn! I have, actually, and it goes a bit limp and watery. It still tastes fine, but I wouldn’t recommend it unless you absolutely have to.
What type of spiralixer did you use? I don’t seem to have any luck spiralizing carrots and I have 3 kinds of spiralizers.
Hi Connie, they can be a bit tricky. I have the Paderno one. I always cut the carrot into a few pieces first, and I try to buy the largest carrots I can find.
This was our first attempt at zoodles and it was easy and delicious! Felt like a comfort food but healthier. Loved it!
Yay!! So glad it worked out.
I just made this tonight and it was AMAZING!!! i threw on some chopped green onions too. so, yummy. fantastic recipe!
So glad you liked it, Jenn! Thanks for letting me know. 🙂
I would think cashew butter would also work well for this dish…going to try since I am allergic to peanuts! This looks amazing! Will be on the menu for this weekend!
Let me know how it goes! Hope you love the recipe. 💛
I was scanning for dessert recipes, but this one caught my eye and I had to dig in. I love zucchini noodles and believe it or not, my kids love them too! And with a healthy meal like this, I can feel less guilty about all the sweets I feed them. Thanks!
Well that’s good! Let me know if they enjoy this.
How do you think this would be with almond butter instead of peanut butter??
I can’t say for sure, but if you do give it a try, I would be intrigued to know how it went! 🙂
I’ve never really wanted a Zoodle maker until now. This dish has made me want to buy one!
That’s great! Let me know if you do try the recipe. 🙂
This looks delicious Natasha. Glad you opted to make it a warm meal.The sauce sounds fabulous!
Thanks so much, Mary Ann!