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Vegan Soba Noodle Salad with Creamy Cashew Sauce

This Vegan Noodle Salad is tossed in a Creamy Cashew Sauce. Packed with fresh veggies, it's perfect to take to work for lunch! Can be served cold or at room temperature.

Course Lunch, Main Course
Cuisine American
Keyword vegan cold noodle salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 520 kcal
Author Emily Brees | OatandSesame.com

Ingredients

Cashew Sauce

  • 1/2 cup low sodium soy sauce
  • 1 cup raw cashews + more to toast for topping the final dish
  • 1 tb grated ginger
  • 4 small/medium garlic cloves
  • 2 Tb honey
  • 1/4 cup unseasoned rice vinegar
  • 2 tsp sriracha
  • 1 tsp pepper

Noodles + Fresh Toppings

  • 9.5 oz soba noodles or other noodle of choice
  • 1 cucumber chopped
  • 1 red pepper chopped
  • 2 carrots shredded
  • 1 cup pea pods
  • 1 cup cilantro chopped

Instructions

Cashew Sauce

  1. In a small cuisinart, finely mince garlic.
  2. Add all of the sauce ingredients except the cashews 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 veggies. You will blend it again right before mixing it with the noodles.

Assembly

  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 350F for about 5 min.
  3. Prepare all the fresh toppings.
  4. Toss noodles in sauce and add toppings.
  5. Season with salt, pepper and more sriracha if you prefer.

  6. Top with extra toasted cashews when ready to eat. The extra cashews will become soft in the refrigerator, so keep them in a separate container at room temperature to add right before eating.

Nutrition Facts
Vegan Soba Noodle Salad with Creamy Cashew Sauce
Amount Per Serving (1 g)
Calories 520
* Percent Daily Values are based on a 2000 calorie diet.