I don’t think I’ve come across anyone yet who doesn’t like ramen. There are times when I literally crave a hot bowl of ramen. It doesn’t matter if it’s a 0.15-cent package with veggie broth or something fancy from a local ramen joint. When my craving hits, it must be fulfilled. So, on one such occasion, I decided to try this yummy take on ramen. A spicy vegan cashew butter ramen. And I have to say, it definitely doesn't disappoint!
WHAT YOU’LL NEED TO MAKE SPICY VEGAN CASHEW BUTTER RAMEN
- Packaged Ramen Squares: or fresh ramen if you’re fancy like that. These are easy to find at big chain grocery stores, but I prefer to buy them from the local Asian markets. They’ve got a much wider variety of noodles.
- Vegetables: of your choosing. I used a store-bought stirfry mix that included red peppers, mushrooms, onions, snow peas, and broccoli.
- Garlic: for some seriously rich flavor.
- Ginger: will add a sweet kick to the cashew butter sauce.
- Tamari: or soy sauce if it’s easier to find. This adds a nice umami flavor.
- Rice Vinegar: is the acid we need to add some tang to this delicious sauce.
- Garlic Chili Sauce: will add spicy heat and extra garlicky flavor to the sauce.
- Maple Syrup: to sweeten up our sauce and some much-needed laying to our flavors.
- Cashew Butter: for a creamy sauce.
- Hot Water: to make the sauce nice and smooth and to help combine the flavors.
- Neutral Oil: for stir-frying your veggies.
- Toasted Sesame Seeds: This is totally optional, but these are a great garnish for some added crunch.
HOW TO MAKE SPICY VEGAN CASHEW BUTTER RAMEN
- Cook the noodles. Prepare the noodles according to the package instructions.
- Stir-fry the vegetables. In a wok or a skillet, heat the oil over medium heat and cook the veggies until they’re tender but still slightly crispy.
- Prepare the sauce. In a small bowl, add the garlic, ginger, tamari, rice vinegar, garlic chili sauce, maple syrup, and cashew butter. Add the hot water and whisk until smooth.
- Put it all together. Remove the veggies from the heat and after draining the noodles, add them to the veggies, pour the sauce over the noodles and vegetables and stir until everything is fully coated in sauce.
- Garnish. Sprinkle some toasted sesame seeds over the top of your noodle bowl and enjoy the added crunch!
- Noodles: If you’re not a fan of ramen noodles, the spicy cashew butter sauce is great on soba noodles, rice noodles, or even vermicelli noodles.
- Cashew Butter: Peanut butter and almond butter can be great swaps for the cashew butter in this recipe.
- Maple Syrup: Agave syrup can be used also. And if neither syrups are readily available, organic sugar will work just fine too, but start with just 1 tablespoon and add more if it suits your taste.
Wanna Customize Your Noodles?
This recipe is very easy to customize. Add some veggies of your choice and a plant-based protein, like tofu or tempeh. You can even toss in some extra spices or seasonings.
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Spicy Cashew Butter Ramen
- Total Time: 25 minutes
- Yield: 2 1x
- 2 Packaged Ramen Squares
- 2 Cloves Minced Garlic
- 1 tbsp Minched Ginger
- 3 tbsp Tamari
- 1 ½ tbsp Rice Vinegar
- 1 ½ tbsp Garlic Chili Sauce
- 3 tbsp Maple Syrup
- ¼ cup Cashew Butter
- 2 tbsp Hot Water
- 2 tbsp Neutral Oil (I use avocado oil.)
- 2 tsp Toasted Sesame Seeds
- Choice of Veggies
- Cook ramen according to package instructions.
- In a small bowl, combine minced garlic, ginger, tamari, rice vinegar, garlic chili sauce, maple syrup, and cashew butter.
- Add hot water and whisk until smooth.
- In a wok or skillet, heat oil on medium heat.
- Stir-fry the veggies until tender, but still slightly crispy. About 5 minutes.
- Turn off the heat.
- Drain the cooked ramen and add it to the veggies.
- Pour sauce over the ramen and veggies.
- Stir until the noodles and veggies are fully coated.
- Top with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
Keywords: cashew, dinner, easy, lunch, plant-based, ramen, spicy, vegan