Description

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)

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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.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6g
Sodium: 720mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 10g
Cholesterol: 0mg