Creamy Cashew Vegetable Noodles

Next week, we'll be eating Mediterranean food exclusively, so we decided to go with an all #Asian cuisine this week. Always to start the week off quick and easy, especially after an almost too fun time gorging on delicious, carbo-loaded vegan food in the city of brotherly love.


This is an excellent recipe to keep in your pocket. We keep noodles, cashews, and cashew butter in our house pretty much constantly. Pretty sure you can include any veggies you have on hand to make a similarly delicious, quick and easy meal.



Modified a Brewing Happiness Recipe | Serves: 2 | Time: ~20 min.


Ingredients


The Basics

1/2 box brown rice noodles (sub rice noodles)

1 crown #broccoli, cut into florets

10 oz shiitake #mushrooms, sliced

1 cup water


Cashew Sauce

1 cans light coconut milk

1/3 cup cashew butter

1/3 cup coconut aminos

1/3 cup agave nectar

1 tbsp the liquid-y part of tahini sauce

1 clove garlic, minced


Toppings

Green onion

#Cashews

Sriracha


Instructions

In a large saucepan or skillet add broccoli and mushrooms, and water. Cover and heat over medium high heat for 5 minutes. Drain and set aside.


In a blender combine all cashew sauce ingredients and blend until well incorporated.


Transfer your sauce to a large pot and heat it over medium-high heat. Add in your noodles and cook for about 6-8 minutes before adding your veggies in and cooking for an additional 2 minutes. Stir occasionally.


Divide your noodle bowl into smaller bowls, top with cashews, chopped green onions, sriracha, and dig in.


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