Pan-Seared Oshi Vegan Salmon with Lemon Caper Cashew Cream Sauce & Noodles
Indulge in a feast that's not only visually stunning but satisfying to the soul: Pan-Seared Oshi Vegan Salmon with a zesty Lemon Caper Cashew Cream Sauce served over perfectly cooked noodles. This dish dazzles with its crispy exterior, silky sauce, and bright lemon-caper punch—showcasing how plant-based ingredients can shine like never before. Whether you're vegan, curious, or simply craving something fresh and luxurious, this recipe checks all the boxes for flavor, texture, and presentation.
Ingredients
- For the Noodles:
- 8 oz noodles of choice rice noodles, soba, or spaghetti-style
- 1 teaspoon salt for boiling water
- 1 teaspoon olive oil to toss after cooking
- For the Lemon Caper Cashew Cream Sauce:
- 1 cup raw cashews soaked in hot water for 30 minutes, then drained
- ½ cup water adjust for sauce thickness
- ¼ cup fresh lemon juice about 2 lemons
- 1 teaspoon lemon zest
- 2 tablespoon capers drained
- ½ teaspoon Old Bay seasoning
- Salt and black pepper to taste
- For the Vegan "Salmon":
- 2 –3 fillets Oshi Vegan Salmon or other plant-based seafood substitute
- 1 tablespoon olive oil for searing
- 1 teaspoon Old Bay seasoning
- Optional: splash of lemon juice for seasoning
- Garnish:
- 1 scallion thinly sliced
- 1 teaspoon additional lemon zest for topping
- A few extra capers for presentation
Instructions
- Cook the Noodles
- Bring a large pot of salted water to a boil. Add noodles and cook until al dente. Drain, rinse briefly with cold water, then toss with olive oil to prevent sticking. Set aside.
- Soak & Blend the Cashew Cream
- Soak raw cashews in hot water for 30 minutes. Drain and blend with lemon juice, lemon zest, water, capers, Old Bay, salt, and pepper until smooth and creamy.
- Warm the Sauce
- Pour the cashew cream into a small saucepan. Gently heat on low, stirring occasionally. Adjust thickness with water or plant milk if needed. Do not boil.
- Sear the Vegan Salmon
- Pat the Oshi vegan salmon fillets dry. Season both sides with Old Bay. Heat olive oil in a skillet over medium-high and sear salmon 2–3 minutes per side until golden and crisp.
- Assemble the Bowl
- Plate noodles, top with seared vegan salmon, and spoon over warm lemon caper cashew cream. Garnish with sliced scallions, lemon zest, and extra capers. Serve hot and enjoy!