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This is an original vegan recipe of mine that is also a favorite in our home. Using Banza noodles is ideal because they’re low glycemic, unlike regular wheat spaghetti noodles.

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Varsha's Veggie Noodles in Almond Butter Sauce


This recipe makes about 8 servings and is GF, DF, refined sugar free, and vegan.

Banza spaghetti noodles – one package
1/2 cup almond butter
3/4 teaspoon garlic powder
2 tbsp coconut aminos
2 tbsp rice wine vinegar
1 tbsp water (more if the sauce needs to be thinner)
1 tsp salt (I use pink Himalayan salt)
2 tbsp of avocado or olive oil
1 cup shredded cabbage
1 cup hredded carrots
A handful of cilantro, chopped
A drizzle of sesame oil


  1. Cook Banza spaghetti noodles according to directions.
  2. While the pasta is cooking, stir together the nut butter, garlic powder, coconut aminos, rice wine vinegar, water, and salt. Whisk until smooth.
  3. Add 2 tbsp of avocado or olive oil to a large pan and allow to heat up. Saute the cabbage and carrots for a few minutes.
  4. Add noodles + sauce, garnish with chopped cilantro and a drizzle of sesame oil. Serve.

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