Want to get more color into your diet? Packed with a rainbow of fresh veggies and creamy cashew sauce, this noodle salad is a great portable lunch idea. Top this cold salad with fresh cilantro to bring all the flavors together.

Ginger Cashew Cream Noodles [Vegan]



Cooking Time




For the Noodle Salad:

  • 1 9-ounce package of soba noodles
  • 1 cucumber, chopped
  • 1 red pepper, chopped
  • 2 carrots, shredded
  • 1 cup pea pods
  • 1 cup cilantro, chopped

For the Cashew Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1 cup raw cashews, plus more for topping
  • 1 tablespoon grated ginger
  • 4 garlic cloves
  • 2 tablespoons agave nectar
  • 1/4 cup unseasoned rice vinegar
  • 2 teaspoons Sriracha
  • 1 teaspoon pepper


To Make the Cashew Sauce:

  1. Finely mince the garlic.
  2. Add all of the sauce ingredients except the cashews into a blender and blend until combined.
  3. Then add the raw cashews and blend until smooth or mostly smooth.
  4. Let the sauce sit while you prepare the noodles and vegetables. You will blend it again right before mixing it with the noodles.

To Assemble:

  1. Prepare noodles according to package instruction. Drain and set aside.
  2. Lightly toast a handful of cashews to top each noodle dish. Toast at 350°F for about 5 minutes.
  3. Prepare all of the vegetables.
  4. Toss noodles in sauce and add vegetables.
  5. Season with salt, pepper, and more Sriracha if you want. Serve.