These 15-minute garlic lime cashew zoodles are a super easy and healthy vegan meal option. It would pair lovely with shrimp.
Ingredients
2 medium
Zucchini
(medium)
2 large
Carrots
(peeled)
3/4 cup
Cashew nuts, salted
1 tbsp
Cilantro (coriander)
(fresh; (chopped))
2 tbsp
Peanut butter, natural
1/2 tbsp
Hoisin sauce, gluten free
1/2 tbsp
Sriracha
(or more if you like it spicy!))
1 tsp
Tamari, gluten free, reduced sodium
1/2 fruit
Lime
(Juice of)
2 clove(s)
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.
