Garlic Cashew Zucchini Noodles

June 1, 2019


  • 2 medium organic zucchinis
  • 2 large carrots, peeled
  • 3/4 cup cashews
  • 2 tablespoon fresh cilantro, chopped


  • 2 heaping tablespoons almond butter
  • 1/2 tablespoon hoisin sauce
  • 1/2 tablespoon Sriracha sauce
  • 1 teaspoon coconut aminos
  • Juice of 1/2 lime
  • 2 garlic cloves, minced


  • Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting.  Set aside.
  • Add the almond butter, hoisin sauce, Sriracha sauce, coconut aminos, lime juice and garlic to a large skillet on medium-high heat.  Stirring constantly, cook for about 2 minutes or until the garlic has just started to cook.
  • Add the cashews, zucchini, and carrots.  Using tongs, gently toss the contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cook and heated through.  When it's just about done, add the cilantro and mix in.

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