Crunchy Cosmic Cashew Noodles

Vegan cashew noodles  are the bomb.   Spicy, savory, crunchy, noodles all from a cashew transformed.   The recipe is kind of a hassle  to put together but you can make large batches on these and stash ’em for late night snacking.

This version of the dish has three major components.

Cashew Sauce

  • cashew butter (ground raw organic cashews to spreadable level) 1/3C
  • organic soy sauce 1T
  • chili garlic sauce 1/4C
  • rice vinegar 1/4C
  • chopped garlic 1/4C
  • chopped ginger 1/4C

I place all of these ingredients in a chopper and run it until well blended.

Baked Tofu

Take extra firm tofu and cube it.  Place in bowl and mix 1T of organic corn starch with 2T organic soy cause.  Put in the tofu and stir to coat evenly.  Take a baking tray of some sort and use a little bit of sesame seed oil to grease the bottom.  Lay all of the cubed tofu on the pan evenly.  Please in a 375 degree Farenheit oven until tofu is golden brown, about 20 minutes.

Various Veggies

Grill in a deep pan various veggies that you want in your cashew noodles.  I use lots of white mushrooms, scallions (a must), snow peas, broccoli, mukimame (shelled edamame), aduki beans, and shredded carrots.  The veggies can be frozen and a good sear can still be had.

Cook some noodles of your choice al dente per directions.    Plant based protein spaghetti works very well.

To assemble, put the noodles and baked tofu in the pan with the veggies, turn down the heat and stir in the sauce.   The dish can be assembled directly into a serving bowl but the sauce is even more potent due to the raw chopped garlic.   Top with cilantro and a few chopped cashews.

cashew noodles

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