Prepared, written and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Cotter Crunch.

This is one of our go-to dinner meals because it's simple, quick to make and a delicious way to include vegetables in your meal routine. Instead of using noodles we have spiralized veggies to have a similar texture and used fresh cashew butter made in the NutraMilk to create a creamy slightly sweet sauce - feel free to add protein of choice to this nutritious dish. Enjoy!

Check out all the healthy nutrients that cashew butter offers, here.


  • 3 zucchini and/or yellow squash (spiralized into noodles)

  • 1 cup chopped Napa cabbage (more if you want more veggies)

  • 1/4 cup chopped red or green onion

  • 1 tbsp. sesame oil

  • 4 tbsp. creamy cashew butter (or other nut or seed butter) made with the NutraMilk

  • 1/2 to 1 tsp red chili flakes

  • 2 tbsp. tamari (GF soy sauce) or coconut aminos

  • 1 tsp agave nectar (optional).

  • 1 tsp garlic (minced)

  • 1/4 tsp five spice Asian seasoning

  • dash of sea salt

  • black pepper to taste

  • optional topping – Asian chilli sauce (gluten free)

For cashew butter

  • 2 cups (300g) cashews

  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Making cashew butter

  • Place cashews and salt in the NutraMilk container.

  • Press Butter cycle, set for 5-6 minutes.

  • Press Start.

  • Open the container lid.

  • If necessary, set for an additional 1-2 minutes for creamier butter.

  • Spiralize the zucchini and/or squash. Clean and press excess water from zucchini with a paper towel.

  • Next, chop your cabbage and red onion. Set aside.

  • Heat a wok or skillet to medium-high or high and add in your creamy nut butter, sesame oil, tamari, garlic, and chili flakes.

  • Mix all together and let it melt in the pan on medium to medium-low, until combined.

  • Toss in your onion and cabbage and stir fry on medium-high for 1-2 minutes.

  • Add in your zucchini noodles and remaining seasoning and spices.

  • Stir fry all together for a few minutes until veggies are cooked and coated but not soggy. Remove and garnish with more chili flakes, cilantro, green onion, Thai pepper, a splash of lime or lemon juice if desired. Drizzle with optional asian chili sauce for a nice kick!

  • Keeps well in the fridge in an airtight container for up to 3-4 days.