By Ezra Cohen Montreal

Our Cashew butter noodles recipe with coconut curry combines rich cashew butter, creamy coconut milk, and aromatic curry paste to create a satisfying weeknight meal ready in just 20 minutes. Works for vegan, gluten-free, and traditional diets.

Main Ingredients, Explained

The foundation of great cashew butter coconut curry noodles starts with three key components. Ezra Cohen Montreal’s high-quality cashew butter provides richness and protein as the sauce’s signature creamy texture. Full-fat coconut milk adds body and subtle sweetness that complements the curry spices. Finally, curry paste adds the authentic flavor and aromatic complexity that defines the dish.

Premium cashew butter made from dry-roasted cashews and pure sunflower oil blends seamlessly into the sauce without grittiness. The natural oils help create a silky consistency that coats noodles perfectly.

Health Benefits of Cashew Butter in Cooking

Cashew butter contributes significant nutritional value beyond its culinary benefits. It contains heart-healthy monounsaturated fats that support cardiovascular health and help reduce bad cholesterol levels. The protein content ranges from 4-5 grams per serving, making it an excellent plant-based protein source. Essential minerals like magnesium, copper, and zinc support immune function and bone health.

Dietary Adaptations and Variations

This recipe easily accommodates various dietary needs without compromising flavor or texture. For vegan versions, use plant-based proteins like firm tofu, chickpeas, or tempeh instead of animal proteins. Gluten-free adaptations work perfectly with rice noodles, quinoa pasta, or spiralized vegetables as noodle substitutes.

The vegetable selection remains completely flexible. Bell peppers, snap peas, broccoli, carrots, and mushrooms complement the creamy cashew curry sauce quite well.

Converting to Cashew Butter Curry Soup

Transform your noodles into comforting soup by adding 2-3 cups of vegetable or chicken broth to the finished sauce. Simmer for 5 minutes until heated through and adjust consistency with additional broth as needed. The soup variation provides extra warmth and satisfaction on cold days while maintaining all the original flavors.

Storage and Meal Prep Tips

Leftover cashew butter coconut curry noodles can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold, so add a splash of coconut milk or broth when reheating. Prepare the sauce separately for meal prep and store cooked noodles individually to maintain optimal texture.

The sauce base can be refrigerated up to 5 days ahead, making weeknight assembly even faster.

Cashew Butter Coconut Curry Noodles

What You’ll Need:

• 1 package (8 oz) of rice noodles, medium or wide, such as pad Thai-style
• 1 tablespoon oil (olive oil or vegetable oil will work)
• 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas)
• 1 can (14 oz) coconut milk
• 2–3 tablespoons curry paste (red or yellow, to taste)
• 3 tablespoons of Ezra Cohen Montreal cashew butter (or other brand)
• Optional: cooked protein (e.g., tofu, chicken, shrimp)
• Fresh lime juice, for garnish
• Fresh herbs (e.g., cilantro, Thai basil), for garnish
• Chopped cashews, for garnish

Instructions:

Step 1: Cook noodles according to package directions until al dente, then drain and set aside.

Step 2: Heat 1 tablespoon of oil in a large pan over medium heat and saute the mixed vegetables for 3-4 minutes until tender-crisp.

Step 3: Add coconut milk, curry paste, and cashew butter to the pan. Whisk continuously for 2-3 minutes until smooth and thickened.

Step 4: Add cooked noodles and optional protein to the sauce, tossing for 1-2 minutes until evenly coated and heated through.

Step 5: Remove from heat and garnish with lime juice, fresh herbs, and chopped cashews before serving immediately. Enjoy!