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    Home » Recipes » Recipes

    April 12, 2016 28 Comments

    Creamy Vegan Cilantro Lime Noodles

    4.9K shares
    Jump to Recipe

    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! 

    Creamy Vegan Cilantro Lime Noodles! Just 15 minutes to make! So quick and easy, and made with ingredients you probably already have on hand. Gluten free and oil free. #itdoesnttastelikechicken


    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 ↓↓↓

    Creamy Vegan Cilantro Lime Noodles! Just 15 minutes to make! So quick and easy, and made with ingredients you probably already have on hand. Gluten free and oil free. #itdoesnttastelikechicken

    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).

    Creamy Vegan Cilantro Lime Noodles! Just 15 minutes to make! So quick and easy, and made with ingredients you probably already have on hand. Gluten free and oil free. #itdoesnttastelikechicken

    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!

    Creamy Vegan Cilantro Lime Noodles! Just 15 minutes to make! So quick and easy, and made with ingredients you probably already have on hand. Gluten free and oil free. #itdoesnttastelikechicken

    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.

    Creamy Vegan Cilantro Lime Noodles! Just 15 minutes to make! So quick and easy, and made with ingredients you probably already have on hand. Gluten free and oil free. #itdoesnttastelikechicken

    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.

    Creamy Vegan Cilantro Lime Noodles! Just 15 minutes to make! So quick and easy, and made with ingredients you probably already have on hand. Gluten free and oil free. #itdoesnttastelikechicken

    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! Just 15 minutes to make! So quick and easy, and made with ingredients you probably already have on hand. Gluten free and oil free. #itdoesnttastelikechicken

    Print Recipe
    4.84 from 6 votes

    Creamy Vegan Cilantro Lime Noodles

    Just 15 minutes to make! So quick and easy, and made with ingredients you probably already have on hand. Gluten free and oil free. 
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course : Main Course
    Cuisine : AmericanCanadianItalian
    Servings: 4
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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)
    US Customary - Metric
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    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

    If you do not have a high-speed blender such as a Blendtec or Vitamix, you will want to soak or boil the cashews first so they will be soft enough for your blender to process.
    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

    Calories: 194kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    For Tofu Shirataki noodle nutrition information click here.

    Bon Appetegan!

    Sam.

    « Crispy Breaded Tofu Steaks
    Sweet Korean Lentils »

    Reader Interactions

    Comments

    1. Cindy Wall says

      March 17, 2020 at 5:28 pm

      5 stars
      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. 🙂

      Reply
      • Sam Turnbull says

        March 18, 2020 at 10:11 am

        So happy you enjoyed, Cindy 🙂

        Reply
    2. Ghazaleh says

      February 24, 2020 at 5:52 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        February 26, 2020 at 6:56 pm

        You're most welcome! So happy you enjoyed it so much 🙂

        Reply
    3. Mary Curtis says

      February 14, 2020 at 9:18 pm

      5 stars
      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!!!

      Reply
      • Sam Turnbull says

        February 22, 2020 at 11:43 am

        That's wonderful, Mary! And congrats on your new veganism 🙂

        Reply
    4. Joanne says

      January 10, 2017 at 3:10 pm

      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!

      Reply
      • Sam Turnbull says

        January 10, 2017 at 4:48 pm

        That's wonderful! So happy you enjoyed it and were able to make it your own 🙂

        Reply
    5. Madeline says

      January 03, 2017 at 6:23 pm

      Mine did not turn out green and I can't figure out why!

      Reply
      • Sam Turnbull says

        January 04, 2017 at 9:16 am

        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 🙂

        Reply
    6. Veganchick says

      October 19, 2016 at 10:04 am

      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?

      Reply
      • Sam Turnbull says

        October 20, 2016 at 11:50 am

        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!

        Reply
    7. Bonnie says

      July 22, 2016 at 9:41 am

      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?

      Reply
      • Sam Turnbull says

        July 23, 2016 at 1:02 pm

        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!

        Reply
    8. Claudia says

      July 09, 2016 at 12:00 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        July 10, 2016 at 9:38 am

        Yay! So happy you loved it Claudia, I thought it was super yum too 😀

        Reply
    9. Srivani says

      May 03, 2016 at 7:35 am

      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!

      Reply
      • Sam says

        May 03, 2016 at 11:34 am

        Haha, I do love a lot of sauce. So happy your toddle is such a fan 😀

        Reply
    10. Sue says

      April 14, 2016 at 9:33 pm

      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?

      Reply
      • Sam says

        April 15, 2016 at 10:38 am

        Basil sounds lovely! I bet that would be super tasty 🙂

        Reply
    11. Neil Turnbull says

      April 13, 2016 at 11:38 am

      The colour is fabulous and makes my mouth water. Can't wait to taste that dish.

      Reply
      • Sam says

        April 13, 2016 at 1:28 pm

        Yay! The drooling plan worked. I had mom taste it, I should have had you taste it too! haha.

        Reply
    12. Emilie @ Emilie Eats says

      April 13, 2016 at 11:30 am

      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.

      Reply
      • Sam says

        April 13, 2016 at 1:27 pm

        Haha, yes it's totally true! I can't believe a whole package is only 15 calories! So crazy. They are surprisingly satisfying tho.

        Reply
    13. Casey says

      April 13, 2016 at 11:12 am

      I love green food. This looks delicious, and I can taste the lime flavor now... 🙂

      Reply
      • Sam says

        April 13, 2016 at 1:26 pm

        Haha, you're a mean green eating machine!

        Reply
    14. Lauren Vaught says

      April 13, 2016 at 11:10 am

      4 stars
      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.

      Reply
      • Sam says

        April 13, 2016 at 1:26 pm

        Oh this recipe is perfect for you then Lauren! I hope you love it 🙂

        Reply

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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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