Looking for an amazing Creamy Vegan Cilantro Lime Noodles recipe? Check out this post which is sponsored by House Foods, who I love for their amazing Shirataki noodles. The noodles are made from tofu, making them gluten-free, low-calorie, and have a totally unique al dente texture. So yum!
My friends, you could be eating this Creamy Vegan Cilantro Lime Noodles dish in as little as 15 minutes!
I swear I'm not lying. Creamy noodle goodness is coming your way, and it's coming your way fast!
Just toss cashews, cilantro, lime, water, salt and pepper, into a blender and whizz that up. Pour over cooked Tofu Shirataki noodles (which take only 3 minutes to boil). Toss. Heat through for about 2 minutes. Boom. Dinner done. Yes, just like that.
Maybe you didn't even have time to start drooling. I'll help with that. Look at this ↓↓↓
Drooling yet? I thought so.
This is the PERFECT dish for spring:
- Quick. So you don't have to spend those first warm nights slaving over a stove.
- Fresh. So creamy and bursting with the zing of the cilantro and lime.
- Light. Tofu Shirataki noodles aren't too heavy because they are so low in calories.
These Creamy Vegan Cilantro Lime Noodles give me a total spring in my step... get it?... Get it?? (You love my bad jokes, admit it).
I love when I am able to make a great recipe from just a few simple ingredients. I almost always have all the ingredients needed on hand for this recipe. Happy kitchen dance party!
To make these delectable noodles, just toss everything in a blender (except for the noodles, because that would be weird). Then blend until creamy and smooth.
See, all creamy and smooth.
In the meantime bring a pot of water to a boil and cook the Tofu Shirataki noodles according to the directions, then drain.
Put the noodles back in the pot and toss with the sauce. Heat for an additional minute or two, to thicken the sauce and warm through.
Boom! Deliciousness served.
Creamy Vegan Cilantro Lime Noodles
Ingredients
- 1 cup raw cashews, soaked or boiled if not using a high-speed blender, see notes
- 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 sub thin rice noodles)
Instructions
- This recipe is so quick and easy! Ready? Add the cashews, cilantro, water, garlic, lime zest, lime juice, salt, and pepper to a blender and combine until smooth and creamy.
- Cook the Tofu Shiritaki noodles according to directions, drain then return to the pot. Add the cilantro lime sauce to the noodles, and toss to combine. Heat for another 1-2 minutes until the sauce has thickened and everything is heated through. Enjoy!
Notes
To soak the cashews: cover the cashews with water and let soak for 6 hours or overnight. Drain before using.
Or, to boil the cashews: add the cashews to a small pot, cover with water and boil for 10 to 15 minutes until cashews are very tender. Drain before using.
Nutrition
For Tofu Shirataki noodle nutrition information click here.
Bon Appetegan!
Sam.
Cindy Wall says
So fast and satisfying and you can quickly make both the vegan and non-vegans (pasta made w egg if you want) in the house very happy.
It feels like the beautiful step-sister to pesto. I had left over sauce which is nice because you can just jar it for a couple of days and save it for when your quarantined (oh wait, that’s now) and have nothing but noodles to eat. Or rice. I imagine it would be yummy on rice too.
I can tell this is going to turn into one of our “Sam Staples” at my house. 🙂
Sam Turnbull says
So happy you enjoyed, Cindy 🙂
Ghazaleh says
Wow, made these the other night and I can't stop eating them! I love cilantro lime rice and I would have never thought to use the flavours with pasta but omg, this was so good! I used regular pasta but otherwise made no changes. Thanks for the recipe!
Sam Turnbull says
You're most welcome! So happy you enjoyed it so much 🙂
Mary Curtis says
I made this dish for the first time. I’m a new vegan. I hadn’t tried any recipes with cashews yet and I was amazed at how delicious it was. It will be one of my Faves!!!
Sam Turnbull says
That's wonderful, Mary! And congrats on your new veganism 🙂
Joanne says
The noodles sound interesting but not something I can get here so I went with regular linguine pasta. That steered me in the direction of doing this with basil rather than cilantro and I stirred in some petit pois peas to boost the vegginess and give some textural variety. Delicious and a very pretty colour! Thanks for the recipe, it made a fab starting point!
Sam Turnbull says
That's wonderful! So happy you enjoyed it and were able to make it your own 🙂
Madeline says
Mine did not turn out green and I can't figure out why!
Sam Turnbull says
The green comes from the cilantro, so perhaps either your cilantro wasn't as pigmented as the one I used, or you could use a little more. Either way, as long as it tastes good, it should be fine 🙂
Veganchick says
I've made this recipe a few times before, and my family loves it. However it gives me and my boyfriend really bad gas. I find anytime I soak cashews and use them in a recipe, this happens. I don't seem to have any problems with cashew milk from the store, can I sub the raw cashews for cashew milk you think?
Sam Turnbull says
Huh, you must have a sensitivity to cashews. The milk should work fine but it will be much thinner than using cashews. Start with 3/4 cups cashew milk and omit the water. Add more milk until desired consistency is reached. Hope that helps!
Bonnie says
My husband is allergic to tree nuts, does anyone know if soaked raw sunflower seeds be used in place of cashews in recipes like this one?
Sam Turnbull says
I haven't tried it myself, but have heard of people substituting sunflower seeds for cashews in some recipes. If you give it a try, please let us know how it turns out!
Claudia says
I made this yesterday, and love it! Very easy and yummy. Probably the best thing I’ve ever made with Shirataki noodles. Thanks for the recipe!
Sam Turnbull says
Yay! So happy you loved it Claudia, I thought it was super yum too 😀
Srivani says
This gave me a perfect reason to try those odd packages of "tofu noodles" I've seen. Thanks Sam. This recipe was so easy. I found it made TONS of sauce for 2 packages of noodles; so I didn't use all the sauce. The sauce is super delicious... cilantro and lime, can't go wrong. YUMMY!! The 2 1/2 year old girl just gobbled these up! She LOVED them... so that's great... toddler approved!
Sam says
Haha, I do love a lot of sauce. So happy your toddle is such a fan 😀
Sue says
Not a fan of cilantro (or parsley). What would you recommend as a substitute? Fresh baby spinach? Basil? Green onion? Hmmm, a little of each?
Sam says
Basil sounds lovely! I bet that would be super tasty 🙂
Neil Turnbull says
The colour is fabulous and makes my mouth water. Can't wait to taste that dish.
Sam says
Yay! The drooling plan worked. I had mom taste it, I should have had you taste it too! haha.
Emilie @ Emilie Eats says
The color!! I die. I really want to try those noodles - perfect for satisfying a pasta craving (aka every day) without making you feel like you ate a house. Ugh, the worse.
Sam says
Haha, yes it's totally true! I can't believe a whole package is only 15 calories! So crazy. They are surprisingly satisfying tho.
Casey says
I love green food. This looks delicious, and I can taste the lime flavor now... 🙂
Sam says
Haha, you're a mean green eating machine!
Lauren Vaught says
I love using shirataki noodles and always keep at least 3 packages in my fridge! The cilantro lime flavor sounds amazing and the color is so vibrant.
Sam says
Oh this recipe is perfect for you then Lauren! I hope you love it 🙂