Almond Cashew Sauce Noodles

Local Maker Local Maker
Local Maker Local Maker
Local Maker Local Maker

This easy and tasty vegan dish comes together quickly. Serve with your choice of protein and seasonal vegetables, like tofu, shiitake mushrooms and rainbow chard. In summer, these noodles taste great chilled.

About the recipe creator: Waz Wu is a food writer, event producer and content creator on Instagram and TikTok living in Portland, Oregon. She focuses on all things vegan, including restaurant write-ups, original recipes and much more. Waz discovered her love for food while working in advertising for the wine industry. As an architect turned graphic designer, storytelling has always been her passion. “I believe the greatest stories are told through food or over a delicious meal,” Waz says.

Serves: 4
Prep time: 5-10 minutes
Cook time: 5 minutes
Diet: Vegan (contains gluten, soy, nuts)
Features: Umi Organic, Ground Up Nut Butters, HAB Sauce


1 pkg Umi Organic Ramen Noodles
½ c Ground Up Chunky Almond, Cashew + Coconut Nut Butter
3 T HAB Sauce spicy Sweet Soy Sauce
1 t grated ginger
3 cloves garlic, minced
¼ c rice vinegar
1 T agave
2 T sesame oil
green onions, chopped, for garnish
cilantro, chopped, for garnish
sesame seeds, for garnish


Cook noodles according to package directions. Save ½ c of cooking water.

While the noodles are cooking, combine the sauce ingredients in a medium bowl. Mix well. Add 1/8 c hot cooking water and stir until well combined. Add additional water, if needed, until the sauce is pourable. The sauce will be slightly chunky; if you prefer a smooth sauce, puree ingredients in a food processor.

Place noodles in a large bowl. Pour the sauce over the noodles. Toss until evenly coated. Serve immediately, garnished with green onions, cilantro and sesame seeds.