Vegan Cashew Noodles

Servings: 2 | Vegan, Gluten-Free

Vegan Cashew Noodles  © 2021 by Healthie Nut

Recipe & Photography by Taavi Moore, BS Nutrition & Dietetics


  • 7 oz. Rice Noodles (flat + wide)
  • 2 Carrots, julienned
  • 1 cup Snap Peas
  • Green Onion, sliced (for topping)

For the sauce

  • 3 tbsp Tamari
  • 1 tbsp + 1 tsp Natural Peanut Butter
  • 1 tbsp Sesame Oil
  • 2 tsp Garlic, minced
  • 1 tsp Seasame Seeds, toasted
  • 1 tsp Maple Syrup
  • Juice from ½ Lime
  • ½ tsp Red Pepper Flakes
  • 1 tsp Lime Zest⠀⠀

Baked Cashews

  • 1 cup Organic Raw Cashews
  • 1 tbsp Melted Coconut oil
  • 1 tbsp Tamari
  • 1 Tbsp Sesame Seeds
  • ½ tsp Red Pepper Flakes
  • Pinch of flaky salt


  • Preheat the oven to 350F. Toss all cashew ingredients together on a baking sheet. Bake for 10 minutes, stirring halfway through, until golden brown and crispy. Set aside;
  • Whisk together all sauce ingredients (except lemon zest) until creamy. Cook noodles according to the pkg directions. Drain, toss with a drizzle of sesame oil (to prevent sticking), and set aside;
  • Heat a large skillet with 1 tbsp coconut oil. Cook carrots and snap peas for 4-5 minutes until tender and they take on some color. Add noodles, sauce, and lime zest. Toss well to completely coat noodles and veg in sauce;
  • Roughly chop ⅓ of the baked cashews and stir into the noodle mixture. Serve noodles and top with sliced green onion and baked cashews.

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