This dish is incredibly satisfying while remaining plant-based and wholesome. The creamy sauce made from blended cashews and coconut milk creates a luscious texture without the need for dairy. It’s also quick to prepare and makes for an excellent one-pot meal. Whether you’re vegan, vegetarian, or just in the mood for something different, these noodles deliver big flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Raw cashews
Coconut milk
Yellow or red curry paste
Garlic
Ginger
Soy sauce or tamari
Lime juice
Maple syrup or sugar
Rice noodles or preferred noodle type
Mixed vegetables (e.g., bell peppers, carrots, spinach, broccoli)
Green onions
Cilantro (optional)
Crushed peanuts or cashews for garnish (optional)
Directions
Soak the raw cashews in hot water for 20–30 minutes, then drain.
In a blender, combine soaked cashews, coconut milk, curry paste, garlic, ginger, soy sauce, lime juice, and maple syrup. Blend until smooth and creamy.
Cook the noodles according to package instructions. Drain and set aside.
In a large skillet or wok, sauté your chosen vegetables until tender-crisp.
Pour the curry sauce into the skillet and simmer for 5–7 minutes until heated through and slightly thickened.
Add the cooked noodles and toss to coat evenly with the sauce.
Garnish with green onions, cilantro, and crushed nuts if desired.
Serve hot.
Servings and timing
This recipe yields 4 servings. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Protein boost: Add tofu, tempeh, shrimp, or chicken for extra protein.
Spice level: Adjust the curry paste quantity or add chili flakes to customize heat.
Nut-free version: Substitute sunflower seeds or silken tofu for cashews.
Low-carb option: Serve the sauce over spiralized zucchini or shirataki noodles.
Different veggies: Try mushrooms, snap peas, or baby corn for variety.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat or microwave in 30-second intervals, adding a splash of water or coconut milk if the sauce has thickened.
FAQs
How can I make this recipe gluten-free?
Use gluten-free noodles and tamari instead of soy sauce to keep the dish gluten-free.
Can I use canned coconut cream instead of coconut milk?
Yes, coconut cream will make the sauce even richer. You may want to thin it with a little water or broth.
Do I have to soak the cashews?
Yes, soaking softens the cashews, ensuring a smooth and creamy sauce when blended.
Can I freeze Cashew Coconut Curry Noodles?
It’s best not to freeze the noodles as they can become mushy, but the sauce alone freezes well for up to 2 months.
What kind of curry paste should I use?
Thai yellow or red curry paste works best. Choose one that suits your spice preference.
Can I use roasted cashews instead of raw?
Raw cashews are ideal for blending into a smooth sauce. Roasted ones may add an unwanted roasted flavor or gritty texture.
What vegetables work best in this dish?
Bell peppers, carrots, spinach, broccoli, and snap peas are excellent choices for this curry.
Is this dish spicy?
It can be! You can control the spice level by adjusting the amount of curry paste used.
Can I make this dish ahead of time?
Yes, prepare the sauce in advance and store it separately. Cook noodles fresh and combine before serving.
What can I use instead of maple syrup?
You can substitute with honey (if not vegan), agave syrup, or a pinch of sugar.
Conclusion
Cashew Coconut Curry Noodles is a creamy, comforting, and customizable dish that’s perfect for busy weeknights or cozy weekend dinners. With its vibrant flavors and flexible ingredients, it’s bound to become a staple in your meal rotation. Give it a try and experience a delicious fusion of textures and tastes in every bite.
Cashew Coconut Curry Noodles is a creamy, plant-based dish featuring a rich sauce made from blended cashews, coconut milk, and curry paste. It’s easy to make, packed with flavor, and customizable with your favorite vegetables or proteins.
Ingredients
1/2 cup raw cashews (soaked)
1 can (13.5 oz) coconut milk
2–3 tbsp yellow or red curry paste
2 cloves garlic
1 tbsp fresh ginger, grated
2 tbsp soy sauce or tamari
1 tbsp lime juice
1 tbsp maple syrup or sugar
8 oz rice noodles or preferred noodles
2 cups mixed vegetables (e.g., bell peppers, carrots, spinach, broccoli)
2 green onions, sliced
Fresh cilantro (optional, for garnish)
Crushed peanuts or cashews (optional, for garnish)
Instructions
Soak the raw cashews in hot water for 20–30 minutes, then drain.
In a blender, combine soaked cashews, coconut milk, curry paste, garlic, ginger, soy sauce, lime juice, and maple syrup. Blend until smooth and creamy.
Cook the noodles according to package instructions. Drain and set aside.
In a large skillet or wok, sauté your chosen vegetables until tender-crisp.
Pour the curry sauce into the skillet and simmer for 5–7 minutes until heated through and slightly thickened.
Add the cooked noodles and toss to coat evenly with the sauce.
Garnish with green onions, cilantro, and crushed nuts if desired.
Serve hot.
Notes
Use tamari and gluten-free noodles to make the dish gluten-free.Coconut cream can be used for a richer sauce—thin with water if needed.Don’t skip soaking the cashews—it ensures a smooth sauce.The sauce alone freezes well for up to 2 months.Adjust curry paste to control spice level.Use raw cashews for best texture and flavor.Make ahead by prepping the sauce and fresh-cooking noodles when ready to serve.Maple syrup can be replaced with honey (if not vegan), agave, or sugar.
