by Ezra Cohen Montreal

A silky, pepper-forward carbonara without dairy sounds like a stretch until you see how little the dish actually depends on cream or cheese. This version uses Ezra Cohen Montreal Natural Cashew Butter and starchy pasta water to recreate the lush texture carbonara is known for, without relying on eggs, milk, or cheese.

The result is rich but clean, creamy without being heavy, and ready in under 30 minutes. It behaves like carbonara should: glossy, cohesive, and clingy, with enough structure to coat the pasta rather than pool at the bottom of the bowl.

Why It Works

• Cashew butter emulsifies cleanly with starchy pasta water, creating a tight, glossy sauce.
• Finishing the sauce off heat prevents separation and keeps the texture smooth.
• Using minimal pasta water during boiling increases starch concentration, improving sauce cohesion.
• Strong black pepper anchors the dish in traditional carbonara flavor territory.

The Dairy-Free Carbonara Technique

Carbonara isn’t cooked the way most pasta sauces are. There’s no simmering, no reduction, no time spent over heat once the sauce components are introduced. The sauce forms when fat, starch, and residual heat meet at the right moment.

That’s still true here.

Cashew butter behaves similarly to egg yolk and cheese when handled gently. Overheat it, and the emulsion loosens. Keep the pan off the burner and let the pasta do the work, and the sauce will tighten naturally.

This is less about steps and more about when things happen.

Making it Kosher

Traditional Roman carbonara is built on a short list of ingredients: pasta, eggs, cured pork, hard cheese, and black pepper. This version removes the elements that make traditional carbonara non-kosher (pork and dairy), without abandoning the method that gives the dish its identity. Instead of egg yolks and cheese, cashew butter and starchy pasta water form the emulsion. Instead of guanciale, flavor comes from black pepper, garlic, and whatever kosher add-ins you choose to cook in the pan.

Because there’s no dairy and no meat, the dish is naturally pareve. That isn’t treated as a substitution or workaround here; it’s simply the result of applying the carbonara technique to ingredients that behave the same way in the pan.

Choosing Ingredients That Matter

Cashew Butter

A single-ingredient, unsweetened cashew butter is essential. Ezra Cohen Montreal Natural Cashew Butter has a smooth grind and neutral flavor, which allows the sauce to emulsify without introducing sweetness or grit.

Pasta

Long noodles like spaghetti or linguine work best. They make it easier to judge sauce consistency and help distribute the emulsion evenly.

Protein Add-Ins

Since there’s no pork fat, flavor comes from what you cook in the pan. Mushrooms provide depth, vegan bacon adds smoke, and tempeh brings chew. Whatever you choose, it needs to be fully cooked before the sauce goes in.

Creamy Dairy-Free Carbonara

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Serves: 4

Ingredients

• Kosher salt
• 12 ounces dried spaghetti or linguine
• 2 tablespoons extra-virgin olive oil
• 3 to 4 cloves garlic, finely minced
• 8 ounces mushrooms, vegan bacon, tempeh, or other kosher protein, sliced or diced
• ½ cup Ezra Cohen Montreal Natural Cashew Butter
• 1¼ cups unsweetened plant milk (almond or oat)
• ¼ to 1 cup reserved pasta-cooking water
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon freshly ground black pepper, plus more for serving
• ½ teaspoon salt, plus more to taste
• Fresh parsley or chives, finely chopped (optional)

Directions

Bring a pot of lightly salted water to a boil. Add pasta and cook until just shy of al dente. Reserve at least 1 cup of pasta-cooking water, then drain pasta and set aside.

While the pasta cooks, whisk cashew butter with a small amount of warm plant milk until smooth and pourable. Set aside.

Heat olive oil in a wide skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms or other protein and cook until browned and tender. Remove skillet from heat.

Add drained pasta to the skillet along with the cashew mixture, nutritional yeast (if using), salt, and black pepper. Toss to coat.

Add reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce emulsifies and coats the pasta evenly. Serve immediately, topped with herbs and additional black pepper.

Notes

• Do not oversalt the pasta water; it will be added to the sauce.
• The sauce should look slightly looser in the pan than on the plate.
• This dish is best eaten immediately.
• Reheat gently with added liquid if needed.

with Crispy Chili Oil and Lime

If you’ve been thinking that almond butter is just for toast and smoothies, prepare to have your mind completely blown. These savory almond butter noodles combine the rich, creamy texture of Ezra Cohen Montreal’s Natural Almond Butter with a punchy, vibrant chili oil and a squeeze of fresh lime to create a dish that’s equal parts comforting and exciting.

Why These Spicy Almond Butter Noodles Work

At Ezra Cohen Montreal, we’re all about showing that healthy ingredients can create indulgent, crave-worthy meals. This almond butter sauce recipe perfectly captures that philosophy. The natural oils in almond butter create an incredibly silky sauce that clings to every strand of noodle, while the spicy chili oil adds heat and depth without overwhelming the dish. The lime juice cuts through the richness with its bright acidity, creating a perfectly balanced bowl that you’ll want to make again and again.

This is one of those savory recipes with almond butter that completely changes how you think about nut butters. We’re taking the naturally sweet, slightly earthy flavor of almonds and transforming it into something bold, spicy, and utterly addictive.

The Star Ingredients

Ezra Cohen Montreal’s Natural Almond Butter: Made from high-quality almonds, our almond butter provides a rich and creamy texture with a slightly sweet, nutty flavor that forms the perfect base for this sauce. The smooth consistency ensures your sauce won’t be gritty, and the natural oils help create that restaurant-quality glossiness you’re looking for in an almond butter sauce for noodles.

Fresh Lime: The acidity from fresh lime juice is essential here. It brightens up the entire dish and prevents the sauce from feeling too heavy. The lime zest adds an aromatic punch that takes this from good to unforgettable.

Chili Oil: This is what transforms our almond butter noodles into spicy almond butter noodles worth writing home about. Whether you use store-bought chili crisp or make your own, the combination of heat and that signature crunchy texture creates layers of flavor and interest in every bite.

Noodles: We love using thick rice noodles or udon for this recipe, as they have the perfect texture to hold onto the sauce. But honestly, any noodle you love will work beautifully here.

The Recipe

Ingredients:

For the Noodles:

• 12 oz thick rice noodles or udon noodles
• 1 tbsp sesame oil

For the Almond Butter Sauce:

• ⅓ cup Ezra Cohen Montreal Natural Almond Butter
• 3 tbsp soy sauce or tamari
• 2 tbsp fresh lime juice
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 2 tsp sesame oil
• 2–3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2–4 tbsp warm water (to thin)

For the Crispy Chili Oil:

• 3 tbsp neutral oil (vegetable or grapeseed)
• 3 tbsp chili flakes or use store-bought chili crisp
• 1 tsp Sichuan peppercorns (optional, for that tingly heat)
• 2 cloves garlic, thinly sliced
• 1 tsp sesame seeds

Toppings:

• Fresh cilantro, chopped
• Green onions, sliced
• Toasted sesame seeds
• Crushed peanuts or almonds
• Lime wedges
• Extra chili oil

Directions:

1. Cook Your Noodles: Start by cooking your noodles according to package directions. Once tender, drain and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
2. Make Your Almond Butter Sauce: In a large bowl, whisk together the Ezra Cohen Montreal Natural Almond Butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. The mixture will be quite thick at first. Gradually add warm water, one tablespoon at a time, whisking constantly until you achieve a smooth, pourable sauce that’s still thick enough to coat your noodles. You’re looking for the consistency of a creamy salad dressing.
3. Prepare Your Crispy Chili Oil: If making your own chili oil, heat the neutral oil in a small saucepan over medium heat. Add the sliced garlic and cook until just golden and fragrant, about 1–2 minutes. Remove from heat and immediately add your chili flakes, Sichuan peppercorns if using, and sesame seeds. The oil will sizzle and bloom with flavor. Let it cool slightly. If using store-bought chili crisp, simply measure it out and have it ready.
4. Bring It All Together: Add your cooked noodles to the bowl with the almond butter sauce and toss to coat thoroughly. Make sure every strand is covered in that glossy, flavorful sauce. If the sauce seems too thick, add another splash of warm water.
5. Serve and Top: Divide the noodles among serving bowls. Drizzle generously with your crispy chili oil. Top with fresh cilantro, green onions, toasted sesame seeds, and crushed nuts. Serve with lime wedges on the side for an extra squeeze of brightness.

Make It Your Own

One of the best things about this almond butter sauce recipe is how adaptable it is. Here are some of our favorite ways to customize these savory almond butter noodles:

Add Protein: Toss in some crispy tofu, grilled chicken, seared shrimp, or a soft-boiled egg to make this a complete meal.

Load Up on Veggies: Stir in some blanched snap peas, shredded carrots, cucumbers, or roasted broccoli for extra nutrition and crunch.

Adjust the Heat: Love it spicy? Add more chili oil or a spoonful of sambal oelek to the sauce. Prefer it milder? Cut back on the chili and let the other flavors shine.

Try Different Nut Butters: While we love the flavor of almond butter here, our Ezra Cohen Montreal Cashew Butter would also be incredible in this recipe, creating an even creamier sauce.

Serve It Cold: These noodles are also fantastic served cold as a noodle salad. Just rinse the cooked noodles under cold water before tossing with the sauce.

Why We Love This Recipe

These spicy almond butter noodles represent everything we stand for at Ezra Cohen Montreal. They’re made with wholesome, all-natural ingredients that you can feel good about eating. They’re packed with the nutritious benefits of almonds, including healthy fats, protein, and vitamin E. But most importantly, they taste absolutely incredible.

This is the kind of meal that proves healthy eating doesn’t have to be boring or restrictive. With bold flavors, satisfying textures, and a sauce so good you’ll want to put it on everything, these noodles are going to become a staple in your weeknight rotation.

The almond butter sauce for noodles comes together in just minutes, and the whole dish is ready in under 30 minutes. It’s perfect for those busy evenings when you want something tasty without spending hours in the kitchen.

More Savory Recipes with Almond Butter

If you’re loving these almond butter noodles and want to explore more ways to use almond butter in savory cooking, be sure to check out our other recipes, like our Almond Butter Miso Glazed Salmon and our Thai Sweet Potato and Carrot Soup with Almond Butter. We’re constantly experimenting with new ways to showcase how versatile nut butters can be beyond the breakfast table.

Don’t hesitate to share your own variations and tips in the comments below. For more inspiration and to browse our complete line of all-natural nut butters, visit Ezra Cohen Montreal today!

Ezra Cohen Montreal was founded by Ezra Cohen, McGill graduate, and nut butter enthusiast. Our mission is straightforward: to craft nut butters that are as delicious as they are nutritious, demonstrating that healthy snacking can be both enjoyable and satisfying. Check out our recipe gallery for more creative ways to use nut butters, and happy cooking!

Ezra Cohen Montreal knows how to bring unexpected flavor to everyday meals, and our Chipotle Cranberry Zalsa proves it from the first bite. Whether you’re planning a casual get-together or looking to elevate a weeknight dinner, these Cranberry Chipotle Chicken Sliders with jalapeño slaw are a bold and memorable choice.

Why Does Cranberry Chipotle Chicken Work So Well?

It’s all about the contrast of flavors. Tart cranberries and smoky chipotle peppers come together in a sauce that’s sweet, spicy, and surprisingly complex. Ezra Cohen Montreal’s version strikes a perfect balance, layering tangy brightness with subtle heat and savory depth. When that sauce coats tender pulled chicken and is topped with a crunchy, creamy slaw, the result is a satisfying slider with serious flavor impact.

What You’ll Need to Make Cranberry Chipotle Chicken Sliders

To pull off this recipe, gather the following ingredients:

Pulled Chicken:

• 2-3 lbs boneless, skinless chicken breasts or thighs
• 1 cup flavorful chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup Ezra Cohen Montreal Chipotle Cranberry Zalsa

Jalapeño Slaw:

• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 jalapeño, thinly sliced (remove seeds for less heat)
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup creamy mayonnaise
• 1 tbsp apple cider vinegar or fresh lime juice
• 1 tsp honey
• Salt and pepper to taste

To Assemble:

• 12 soft slider buns (brioche, potato, Hawaiian, or pretzel rolls)
• Optional toppings: sliced pickles, avocado, queso fresco, or an extra drizzle of sauce

How to Make Cranberry Chipotle Chicken Sliders Step-by-Step

Step 1: Place chicken, broth, olive oil, salt, and pepper in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until fork-tender. In a pinch, gently poach on the stovetop or use a pressure cooker for speedy results.

Step 2: Using two forks, shred the succulent cooked chicken into bite-sized pieces. Stir in the Cranberry Chipotle Sauce (Zalsa), coating evenly, and let it sit for 10-15 minutes to absorb the vibrant flavors.

Step 3: In a large bowl, toss together cabbage, carrots, jalapeño, onion, and cilantro. In a separate bowl, whisk mayo, vinegar or lime juice, honey, salt, and pepper until smooth. Pour over the veggies and toss to combine. For optimal flavor, chill the slaw for 20 minutes if time allows.

Step 4: Lightly toast the buns until golden. Pile on a generous scoop of saucy Cranberry Chipotle Chicken, top with a mound of zesty slaw, and finish with your favorite extras like pickles or avocado. Each slider delivers a sweet-spicy-crunchy combo that’s hard to beat.

Additional Tips

Make it vegetarian:

Swap the chicken for meaty jackfruit or pulled mushrooms. Both absorb the complex sauce beautifully and deliver satisfying texture.

Choose your buns wisely:

Hawaiian rolls add a hint of sweetness, rich brioche brings buttery flavor, and pretzel buns offer a savory edge. Always lightly toast to prevent sogginess.

Serve it year-round:

While it shines during the holidays, this dish is just as at home at summer cookouts, tailgates, or casual weeknight dinners.

How Can You Use Leftover Cranberry Chipotle Chicken?

Leftover Cranberry Chipotle Chicken is incredibly versatile. Here are a few tasty ideas:

• Zesty tacos or lettuce wraps for a lighter option
• Quesadillas or loaded nachos for game day
• Hearty grain bowls with rice, quinoa, or farro
• Stuffed baked sweet potatoes for a balanced meal

What Makes This Cranberry Chipotle Zalsa Recipe Special?

Cranberry + Chipotle Zalsa from Ezra Cohen Montreal blends the tartness of cranberries with the smoky heat of chipotle peppers, creating a sauce that’s bold yet balanced. It’s a great example of flavor layering.

Ezra Cohen, a McGill University graduate, launched Ezra Cohen Montreal to make healthy, flavorful food more accessible. With experience in the snack food industry and a dedication to clean-label ingredients, his products are crafted for modern cooks who want both convenience and quality. This sauce is gluten-free, low in sugar, and made with real, recognizable ingredients.

Tell Us How You Like Them!

If your dinner routine feels a little stale, these Cranberry Chipotle Chicken Sliders are a flavorful way to shake things up. They’re simple to make, easy to customize, and packed with bold, satisfying flavor.

If you try it, let us know how you like them in the comments!

When you’re craving bold flavor without hours in the kitchen, this chicken mango habanero bowl delivers. It combines juicy grilled chicken, a salsa that balances tropical sweetness with spicy heat, and fresh toppings for a colorful, satisfying meal.

Why This Mango Habanero Chicken Recipe Works

The secret is in the balance. Ripe mango adds natural sweetness that pairs perfectly with the fiery kick of habanero peppers. Together, they enhance the flavors of tender grilled chicken, creating a vibrant dish you’ll want to make again and again.

Benefits of This Recipe

• Quick: Ready in 30 minutes
• Versatile: Great for weeknights, meal prep, or gatherings
• Adjustable heat: Customize spiciness to taste
• Nutritious: High in protein, healthy fats, and fresh produce

Recipe for Mango Habanero Chicken Bowls

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 jar Mango Habanero Salsa
• 1 tbsp olive oil
• Salt and freshly ground black pepper

Bowl Components

• 2 cups cooked brown rice, quinoa, or grain of choice
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1/4 cup chopped cilantro
• 1 cup diced avocado (optional)
• Mixed greens or black beans (optional)

Instructions

1. Marinate: Toss chicken with 1/2 cup salsa, olive oil, salt, and pepper. Chill 30 minutes or longer.
2. Grill: Cook on medium-high heat, 6–8 minutes per side (165°F internal temp). Rest 5 minutes, then slice.
3. Prepare base: Divide grains among 4 bowls. Add greens or beans if using.
4. Top: Layer chicken, mango, bell pepper, cilantro, and avocado. Drizzle with more salsa.
5. Customize: Add lime wedges, tortilla strips, or swap chicken for shrimp, tofu, or steak.

Adjusting the Spice Level

Everyone’s spice tolerance is different, so it’s easy to adapt this recipe. For a mild bowl, use jalapeño peppers; they’ll give a gentle warmth without overwhelming heat. If you like something with a noticeable kick, swap in serrano chilies for moderate spice. And for those who truly enjoy bold flavors, stick with classic habaneros for a fiery punch.

You can also control the burn by removing the seeds, starting with less salsa and adding more as you go, or cooling things down with creamy toppings like avocado or a dollop of sour cream.

Kitchen Tips

• Wear gloves when handling habanero peppers
• Use ripe mangoes (frozen works if thawed)
• Marinate with quality chicken for the best results

Upgraded Mango Habanero Sauce

Start with the salsa and build more depth with fresh ingredients.

Ingredients

• 1 cup Mango Habanero Salsa
• 1 ripe mango, cubed
• 1–2 habanero peppers, seeded if you prefer less heat
• 1/2 small onion, chopped
• 2 garlic cloves
• Juice of 1 lime
• 2 tbsp apple cider vinegar
• 2 tbsp honey or brown sugar
• Pinch of salt and smoked paprika

Method

1. Blend all ingredients until smooth.
2. Simmer for 10 minutes over medium heat until slightly thickened.
3. Cool completely. Use as a marinade, glaze, or drizzle.

FAQs

How spicy is it?

This recipe is noticeably spicy, but balanced by mango. Adjust with our heat guide above.

Can I prepare ahead?

Yes, you can grill the chicken and chop the toppings in advance. Store them separately and assemble bowls when ready.

How long does it keep?

Bowls last 3–4 days in airtight containers.

Cooking Tips

• Grill extra chicken for easy leftovers.
• Store components separately for freshness.
• For kids, use milder salsa or serve sauce on the side.
• Hosting? Create a build-your-own-bowl station.

We hope you enjoy this recipe! Browse Ezra Cohen Montreal’s other chicken and habanero recipes on our website, or contact us today for any questions or comments.