This Easy Healthy Vegetarian Stir Fry with coconut cashew cream sauce is a simple and quick vegan friendly dinner! It's sure to become your new favorite meal!
To make the cream:
Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover and refrigerate for 8 hours.
Add in the garlic, ginger, snap peas and cabbage and cook 2-3 minutes, until the veggies become tender. Add in the honey and a pinch of salt and cook until the honey has thickened, about 1-2 minutes.
Drain the noodles and add them into the pot, along with the pineapple tidbits. Add in the sauce (you may not need all of it, so add a little at a time) and stir until well combined. Season to taste with a little salt.
Divide between two plates and garnish with additional cashews, cilantro and optional sriracha and DEVOUR.
The sauce can be prepared a day or two ahead if desired. Additionally, you can get away with not using all the sauce in the recipe, but I like mine saucy. Just add it to taste!
* I prefer to toast my nuts, but it's up to you. If you want to toast them, do as you did to make the cashew sauce.