Righteous Rainbow Noodles with Mango Habanero Hot Sauce and Fermented Cashew Cream

Oodles of noodles and oodles of flavour packed into this saucy, slurpy, healthy dish!

Rainbow Noodles with Mango Habanero Hot Sauce and Fermented Cashew Cream
Photo: Danielle Arsenault

There’s just something about noodles. You can find them in many cultures all over the world. Maybe it’s the slurping, maybe the twisting of a fork in attempts to get as much sauce in one bite as possible. One major difference here is that this noodle dish is raw!

Eating spiralized vegetable noodles on the regular is an amazing way to eat more veg, as long as they are accompanied by an awesome sauce! One thing I know for sure, this recipe blends spicy, sweet and sour of the Mango Habanero Hot Sauce with the rich and creamy umami-ness of the Simple Cashew Cheese for a bite of heaven and explosion of flavour. 

Serves 4


Rainbow Noodles

  • 1 butternut squash, peeled and spiraled into noodles
  • 1 beet, spiralized
  • 1 zucchini spiralized
  • 1/3 cup cashews (for garnish)
  • 1 Tbsp. fresh cilantro, finely chopped
  • Slices of red onion and julienned carrots
  • A handful of mung bean sprouts

Mango Habanero Hot Sauce

  • 2 mangoes, chopped
  • Pulp of 1 whole passionfruit
  • 1-2 habanero peppers, de-seeded
  • 3 cloves garlic, minced
  • ½ Tbsp. fresh turmeric, minced
  • 1 Tbsp. cilantro 
  • Pinch of black pepper
  • Pinch of salt

Simple Cashew Cheese

  • 2 cups cashews – soaked for minimum 6 hours then rinsed and drained 
  • 2 Tbsp. nutritional yeast 
  • 2 Tbsp. lemon or lime juice
  • 2 capsules probiotic powder with acidophilus
  • 1/2 cup water
  • 1 tsp. sea salt


Mango Habanero Hot Sauce

Add all ingredients to a food processor and process on high until well mixed.

Simple Cashew Cheese

Place all ingredients in a high-speed blender. Blend on high until the consistency is like cream – be patient with this, the creamier, the better the final product. You’ll probably have to use the tamper for this one – it’s thick! Using a spatula, scoop out into a glass bowl and cover loosely with a cloth.

Wait 24 hours for the nut cheese to ferment and bubble start to form. When fermented, stir the bubbles down and store in the fridge in a glass jar. The final consistency will be like a creamy cream cheese spread.


Arrange the squash, beet and zucchini noodles on the plate with the sauces in the centre of the plate, garnish with the veggies. Serve and devour!

Notes: If you want softer noodles, mix the veggies spirals with the sauces in a big bowl ahead of time, let sit for 10 minutes and then serve with the garnishes. The salt content in the sauces will draw out the water in the veggies and soften them.

Nutrition facts per serving: Calories 629; protein 19 g; fat 35 g; carbs 75 g. 

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