These Orange Cashew Sesame Zoodle bowls are loaded with vegetables and protein and bursting with flavor. Served cold, they can be made ahead making them a perfect weekday lunch or dinner option. Since you eat it cold it’s a perfect dish to meal prep. You can really add whatever other roasted vegetables you like to this dish.

Orange Cashew Sesame Zoodles [Vegan]


Cooking Time




  • 1 cup roasted, unsalted cashews
  • 1/4 cup fresh squeezed orange juice
  • 2 teaspoon sesame oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/3 cup light coconut milk
  • 3-4 large zucchinis (about 4 cups zoodles)
  • 1 tablespoon coconut oil
  • 1/2 sea salt
  • 15 oz extra firm tofu, pressed
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon sesame oil
  • 1/4 cup sea salt


For the orange sesame cashew sauce:

  1. Add the cashews, orange juice, sesame oil, lemon juice and sea salt to the bowl of a food processor
  2. Process on high until the cashews break down
  3. Slowly add the coconut milk – sauce should be thick, but still drip off a spoon

For the zoodles:

  1. Using a spiralizer, spiralize the zucchinis – this should yield 3-4 cups of zoodles
  2. Heat the coconut oil over medium heat in a large skillet
  3. Add the zoodles, sauté 5-8 minutes, sprinkle with sea salt
  4. Transfer cooked zoodles to a colander to drain out an excess water released while cooking

For the tofu:

  1. Preheat the oven to 450°F
  2. Cut the pressed tofu into bite sized cubes
  3. Toss with the coconut oil, sesame oil and sea salt
  4. Spray a baking sheet with cooking spray, spread tofu evenly on the baking sheet
  5. Bake for 50 minutes, flipping once half way through

For the bowls:

  1. This dish is meant to be served cold and can be stored in the refrigerator for 3-4 days
  2. In a large bowl, pour the sauce over the zoodles, mix
  3. Add the tofu, carrots and beets (if desired), toss
  4. Spoon into bowls, garnish with more cashews, sesame seeds and a slice of orange, if desired