Creamy 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.
My Notes:
Servings:
Ingredients
- 1 cup(s) raw cashews, soaked or boiled if not using a high-speed blender, see notes
- 1 small handful(s) cilantro (about 1/2 cup packed_
- 3/4 cup(s) water
- 2 clove(s) garlic
- 1 lime zested and juiced
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 200 g thin rice noodles (or sub noodle of choice)
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.
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
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