Cashew-Cream & Caper Ramen

Velvety cashew cream, bright capers, and lemon make a dairy-free ramen with sharp Mediterranean flair.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1 cup raw cashews, soaked in hot water for 30 minutes and drained
• 3/4 cup water (plus more as needed for blending)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 tablespoon capers, drained and roughly chopped
• 2 teaspoons caper brine
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 tablespoons nutritional yeast
• 1/4 cup chopped fresh parsley
• 1/2 cup frozen peas, thawed
• 1/2 cup arugula or baby spinach

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a blender, combine soaked cashews, water, lemon juice, lemon zest, nutritional yeast, black pepper, and a pinch of salt. Blend until completely smooth, adding a splash more water if needed for a creamy sauce consistency.
3. In a large skillet, heat olive oil over medium heat. Add shallot and sauté for 2 minutes until softened. Add garlic and cook for 1 minute more.
4. Add chopped capers and caper brine, stirring to combine.
5. Pour cashew cream into the skillet, bring to a gentle simmer, and cook for 2–3 minutes until thickened.
6. Stir in peas and greens, wilting gently for 1 minute.
7. Add cooked ramen noodles to the skillet, tossing gently to coat in sauce and heat through.
8. Divide cashew cream ramen among bowls. Top with parsley and desired toppings.