15 Minute Garlic Lime Cashew Zoodles

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.

15 Minute Garlic Lime Cashew Zoodles
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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 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!

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.

15 Minute Garlic Lime Cashew Zoodles
These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option.

 Course Main Course
 Cuisine Asian
 Keyword garlic lime cashew zoodles, vegan zoodles recipe
 Prep Time 8 minutes
 Cook Time 7 minutes
 Total Time 15 minutes
 Servings 2
 Calories 490 kcal
 Author Natasha

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.

Recipe 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.
Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.


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