This post may contain affiliate links. Please read our disclosure policy.
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.
© 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.
This was so good! I made it with half peanut butter and half almond butter and it turned out really well. I also didn’t have any carrots so I used butternut squash noodles with the zucchini noodles…thanks for the recipe
You’re welcome! Those modifications sound delicious.
Yum yum yum. Perfect flavor profile. I added scallions and celery. It was so filling and delicious.
So happy to hear that, Tyra!! Thanks for leaving a comment.
Do you think grill shrimp would work well in this dish? If so what spice would you put on the shrimp for grilling? Also, I would like to make this for 10 people. Do you think that is too many as far as cooking the zoodles?
Hi Catherine! Yes, I think grilled shrimp would definitely work. My tequila lime grilled shrimp would go well, so that’s an idea – here’s the link: https://www.saltandlavender.com/tequila-lime-shrimp/ or else you could just do something like a Cajun or Southwest seasoning. 10 people sounds like a lot. I worry a bit because you’d have to make it in batches, and this dish can get a bit watery if you let it sit for too long.
Do you think this would work with chunky peanut butter and no cashews?
I think you could definitely give it a go! It’ll be less filling, but that’s ok. Enjoy!
By far one of my favorite recipes. 👌
So happy to hear it!! 💛
Do you have any nutritional information on this dish, maybe Cal’s, carbs, sugar etc…looks yummy but just wondering how I could fit this into my diet.
Hi there! Sorry – I don’t calculate nutritional info for most of my recipes. Long story short, I find the online calorie/nutrition calculators to be generally unreliable, and I am not a trained nutritionist myself, so I worry about putting inaccurate info out there. Ingredients also can vary (e.g. the brand of hoisin sauce in this recipe or even the size of the cashews), which can throw calorie counts off by a fair bit. If you have the ingredients on-hand, you could probably work it out based on the exact ingredients you have and the quantities you’re using. I know that’s probably not the answer you’re looking for. I hope you still decide to try the recipe… it is really tasty. 🙂
At first I was skeptical because the sauce was so paste-y but sure enough once the zucchini started cooking
Yup, it definitely releases some water. 🙂
Sounds delicious Natasha! Adding the tip about not over cooking is a great idea. The first time I made zoodles I over cooked them and just like you said I ended up with more of a soup. It actually ended up being tasty, just not appealing 🙂 I love the simple Asian flavors in your meal. My son can’t have peanuts so I often sub in almond butter in dishes like these. I like the idea of adding cashews too! Pinned it 🙂
Thanks so much, Jennifer! I hope you and your son like this dish. 😊
Hoisin sauce is NOT gluten free. Specialty stores will carry GF hoisin sauce but you must be careful to ensure that the label is marked GF.
Hi Alice, where did I mention that this recipe is gluten-free? In any case, thanks for the tip.
I came here from Pinterest, and I think I see the misunderstanding – they’re referred to it as “Vegetarian and gluten-free”. Not your mistake, the mistake of whoever pinned it.
Ah ok. I was wondering if that could be it! Another reason could be because Pinterest pulls recipe info from websites and sometimes things go wrong when they generate the descriptions for their “rich pins”.
Did you use raw unsalted cashews, or just the kind you usually snack on?
Hi Susan! I buy the unsalted cashews from the bulk bins of the grocery store. Pretty sure they’re roasted.