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Don’t you love when you make something and it comes out better than you thought it would? It’s my favorite. That’s what exactly happened when I experimented in my kitchen the other day. These Vegan Cashew Turmeric Noodles are life changing. Perfectly rich, creamy and cheesy in taste. It’s hard to believe that these noodles are completely dairy-free, vegan and gluten free! 

This one pot dish can’t get easier, as you need a handful of ingredients and 15 minutes to make it! I used leftover mushrooms I had in the fridge, the rest of my brown rice noodles from the pad thai that I made some time ago, cashew butter, turmeric powder and all the staple ingredients I already had left in the kitchen. The added turmeric gives it a beautiful deep yellowish color, and provides extra anti-inflammatory benefits.

Since the sauce is dairy-free, where does the cheesy taste come from? Nutritional yeast, people. NUTRITIONAL YEAST. It adds an amazing cheesy flavor to any dish.  Even more, nutritional yeast is a great source of protein and vitamin B.

You can really make insanely delicious, creamy noodles while not using dairy at all. If you’re craving a creamy pasta dish, give these cashew turmeric noodles a try! I recommend eating this dish straight away, due to the fact that noddles tend to stick together and absorb the sauce. You will probably eat it all anyway.

Don’t hesitate and dump all the simple ingredients in one pot for a insanely delicious and comforting meal. If you are vegan or not you seriously need to try this recipe!

If you’re going to make the recipe yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!

This post contains affiliate links. I only recommend products I truly love and use on a daily basis.