Spiralized Cashoodle Bites (Raw, Vegan)


Cashoodle Bites.
Cashews and zoodles, All in one. Cashoooodles. Got that?

Cashews are pretty much my biggest staple in vegan cooking. They are the equivalent of milk and butter – and in fact they pretty much do the same thing. I couldn’t tell you the last time I bought milk, and I DEFINITELY couldn’t tell you the last time I cooked with butter. Cashews and coconut oil have become my vegan go to’s and if I may say so, it’s working out quite fine! 

These cashoodle bites are PERFECT for those smaller carrots that don’t spiralize as well – spiralizeable carrots should be 1.5″ – 2″ to create long, smooth noodles, but jumbo sized carrots like that can be difficult to come by.  These wraps will put those smaller carrots to good use; it works to our benefit that the noodles are shorter. :) 

CAZOODLE BITES STEP 5 These cashoodle bites make for a great snack for the kids, or an even better entree for a dinner party. They’re a little bit of work, but there’s definitely a wow factor involved in these. Two reasons – a.) anything spiralized wow people who haven’t tried it before (heck, spiralized food still wows even me!) b) They are raw. If you can make raw food taste good, and I mean good enough that even your meat-eating arch nemesis likes them, you will get a huge thumbs up at the next dinner party. (No offense to the meat eating readers – it’s a joke.)
CASHOODLE BITES - STEP 1 (2) They’re pretty simple to make, but like I mentioned, they take a bit of time. Your first step is to choose as large a zucchini as possible. In my recipe testing, I used an ultra large 3″ in diameter zucchini that was 12″ long. A monster, I know. If you can’t find one of those, just pick up 2 medium sized zucchinis and remember that the longer the better (like most things in life).

I personally love the skin of zucchini, so I was happy to use that in these wraps. If you find the skin too bitter, peel the zucchini first.


Next, our goal is to shave approximately 1″ wide pieces of zucchini (see photo, the wider the better!) that we will use as “wraps”. These “wraps” will be rolled up, so make sure to press deep enough into the zucchini when you peel it, to create a thick enough shaving that won’t tear when rolled!

CAZOODLE BITES STEP 3 Start by rolling the cashew mix on one “wrap”.  Take the rolled wrap and wrap again to cover the open areas (aka wrap in the opposite direction – see a few photos ahead for clarification what the finished product should look like).

CAZOODLE BITES STEP 4 Pictuered above: one wrap done, ready for the outer layer wrap.
CAZOODLE BITES STEP 4.5 Each cashoodle calls for 2 “wraps”. They are designed this way so the filling doesn’t have an opportunity to slip out the sides, but if you find that this is too much zucchini for you, leave out one or cut the second “wrap” really thin.

Fresh, minty, healthy, raw, and vegan… What’s not to like about them?  CASHOODLE BITES 2 To top it off, each wrap is packed with approximately 30 calories, to boot! Take THAT, traditional hors d’oeurves!

If you make these in advance, they refrigerate well – I suggest consuming within 18 hours of making and keep them refrigerated.  Zucchini “sweats” when left out at room temperature. Fortunately this sauce does not make the zucchini soggy!

Possible Modifications to Spiralized Cashoodle Bites:

  • Sub out the lemon for lime
  • Swap out the mint for cilantro
  • Sprinkle lemon or lime juice on top at end for extra citrus flavoring

Spiralized Raw Cashoodle Bites
Yields 10
Raw, minty, fresh spiralized hors hors d'oeuvres with only 30 cals a pop!
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Prep Time
30 min
Prep Time
30 min
  1. 1 huge zucchini or 2 medium ones (not spiralized)
  2. 1/4 cup salted cashews, rinsed
  3. 1 medium carrot spiralized, 3mm blade
  4. 1 tbspn fresh mint
  5. 2 tbspn water
  6. 1 tbspn lemon juice
  1. Spiralize carrot with 3mm blade. If it creates long noodles, chop them into 2" pieces.
  2. Put mint, water, lemon juice, and cashews in a high speed blender until creamy.
  3. Stir carrots into mix and set aside.
  1. Shave the length of zucchini into flat strips (as pictured) with adequate pressure to create 2mm thick strips. They should be thick enough that they don't break when rolled but not so thick that their flavor dominates.
  2. Shave 20 zucchini strips (each wrap takes 2 strips)
  3. On first wrap, Place 1-2 tablespoons of filling an inch from the end of wrap.
  4. Roll and hold in place.
  5. Grab second wrap and wrap the first roll up in the opposite direction (so that nothing comes out the sides). Pin in place with a toothpick.
  6. Serve on a pretty dish and enjoy!
  1. See Possible Modifications to Recipe in blog post.
  2. Thinner zucchini strips taste better but break easily.
  3. Recipe works best with long zucchinis (longer the better).
  4. The wider the zucchini strip the better (1.5" or more ideal)
Spiralizer Recipes by Michelle Roberts | Twirly Bites http://www.twirlybites.com/
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  1. Kate

    You understand my small carrot problems!! haha this looks super yummy :) can’t wait to try all these out!

    January 19, 2015
    • twirlybites

      hahah Finally a use for the odd men out! Thanks girl!

      January 19, 2015