Vegan Chicken with Cashew Cream Sauce

Name: Vegan Chicken with Cashew Cream Sauce Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 12 h 37 min
Cuisine: Vegan
Ingredients: 4 vegan chicken filets about 18 ounces (500g) in total; 1/2 cup (120 ml) vegetable broth; 1/4 cup (60 ml) olive oil; 1 tbsp (5 g) Italian seasoning; 1/4 cup (37 g) raw cashews soaked overnight; 1/2 cup (120 ml) water; 2 tbsp (16 g) nutritional yeast; 3 tbsp (45 ml) olive oil; 3 cloves of garlic minced; 1/2 tsp dried thyme; 1/2 tsp red pepper flakes; 1/4 tsp dried oregano; 3/4 cup (180 ml) vegetable broth; 1/2 tsp onion powder; 1/3 cup (40 g) finely chopped sun-dried tomatoes; 1/4 + 1/8 tsp salt adjust to taste; 2 tbsp chopped fresh basil for topping

There’s something incredibly comforting about creamy, savory dishes, and this Vegan Chicken with Cashew Cream Sauce Recipe hits all those notes perfectly. I love how rich and velvety the sauce turns out, making every bite feel indulgent yet plant-based. It’s definitely a recipe you’ll want to add to your regular rotation.

A dark pan on a white marbled surface holds four large, lightly browned chicken pieces covered in a thick creamy light orange sauce with visible herbs and small red pepper bits. Fresh green basil leaves are scattered on top of the chicken and sauce, adding bright green spots. A silver spoon rests in the pan on the right side. Nearby on the white marbled surface, there is a small brown bowl with a wooden spoon filled with a light brown powder, and a wooden spoon with dried herbs next to it. A red cloth lies under the pan handle, which is black with a wooden grip. A glass jar with reddish contents sits in the upper right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Chicken with Cashew Cream Sauce Recipe
Top Tip
How to Serve Vegan Chicken with Cashew Cream Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Chicken with Cashew Cream Sauce Recipe

Why You'll Love This Recipe

This vegan chicken with cashew cream sauce really won me over because it’s both elegant and surprisingly simple to make. It’s perfect for those nights when you want something special but don’t want to fuss all evening in the kitchen.

Rich & Creamy Sauce: The cashew cream adds such a velvety texture and depth of flavor you’d never guess it’s dairy-free.
Easy Marination: The vegan chicken soaks up all the herbaceous Italian seasoning, making each bite flavorful and tender.
Quick Sear for Perfect Texture: A short sear gives the vegan chicken a beautiful, slightly crispy outside while keeping it moist.
Versatile & Impressive: Great for weeknight dinners or impressing friends at a casual get-together.

Ingredients & Why They Work

Every ingredient here plays its part beautifully. The marinated vegan chicken soaks up flavors, while the cashew cream adds luxurious body without dairy. Plus, the sun-dried tomatoes and herbs make this sauce stand out with bursts of savory notes you’ll find yourself craving again.

Flat lay of fresh vegan chicken filets sliced into large pieces, a small white ceramic bowl of raw cashews, a small white ceramic bowl of nutritional yeast flakes, a small white ceramic bowl of chopped sun-dried tomatoes, three fresh garlic cloves, a few sprigs of fresh basil, a small white ceramic bowl of dried red pepper flakes, a small white ceramic bowl of dried thyme, a small white ceramic bowl of dried oregano, a small white ceramic bowl of Italian seasoning, a small white ceramic bowl of coarse salt, a small white ceramic bowl of olive oil, a small white ceramic bowl of vegetable broth, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegan chicken filets: Use your preferred brand or homemade version; cutting them into “breast-like” shapes helps the marinade soak evenly.
Vegetable broth: Adds subtle umami to both marinade and sauce, building complexity without overpowering.
Olive oil: For cooking and marinating—ensures a luscious base and helps develop those golden seared edges.
Italian seasoning: A heritage blend of herbs that infuses the vegan chicken with classic Mediterranean flavor.
Raw cashews: Soaked overnight to soften; blended into a smooth cream that’s the superstar of the sauce.
Nutritional yeast: Adds a gentle cheesy note to the cashew cream without dairy.
Garlic & herbs (thyme, oregano, red pepper flakes): Give the sauce its aromatic punch and just the right touch of heat.
Sun-dried tomatoes: Provide chewy bursts of tangy sweetness, elevating the sauce’s complexity.
Fresh basil: Brightens the dish and adds a fresh, herbal finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Vegan Chicken with Cashew Cream Sauce Recipe is how easy it is to tweak the flavors or ingredients based on what you have. I often jazz it up with extra herbs or swap sun-dried tomatoes for roasted red peppers when I'm in the mood for a change.

Variation: I once added sautéed mushrooms to the sauce for an extra layer of umami and texture—it was a total hit at dinner!
Dietary tweaks: If you need it oil-free, you can lightly steam the vegan chicken instead of pan-searing, though you’ll miss out on that crispy edge.

Step-by-Step: How I Make Vegan Chicken with Cashew Cream Sauce Recipe

The dish shows three slices of light brown meat covered with a creamy white sauce speckled with herbs and tiny red bits. On top of the meat, there are two pieces of bright red roasted pepper and a single green basil leaf. The sauce pools around the meat with visible green basil leaves scattered in it. To the right, a silver fork and knife rest on the plate, with the fork holding a chunk of meat. Everything is served on a white plate with a soft, textured light gray inside. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Marinate the Vegan Chicken

First things first, slice your vegan chicken into generous cutlets if needed. I like to think of them as my canvas for flavor. Then, toss them into a deep dish with vegetable broth, olive oil, and Italian seasoning. Cover and let them soak overnight—this is what turns them tender and packed with flavor. Make sure to flip them once so every side drinks up that goodness evenly.

Step 2: Whip Up the Cashew Cream

Drain those soaked cashews and blend them with water and nutritional yeast until silky smooth. I usually blitz for about 30 seconds, then scrape down the sides and blend again for perfect creaminess. Set this aside because it’s going to be the magic in your sauce.

Step 3: Sear the Vegan Chicken

Heat up two tablespoons of olive oil in a nice non-stick skillet over medium-high heat. When it’s hot, add the vegan chicken filets and sear for 2-3 minutes per side. You want that slight golden-brown crust—it adds texture and flavor—and don’t worry if it looks a bit charred, that’s delicious! Then transfer them to a plate and quickly wipe down the skillet with a paper towel.

Step 4: Build the Sauce

In the same skillet, add the last tablespoon of olive oil, then toss in the minced garlic, dried thyme, oregano, and a sprinkle of red pepper flakes. Sauté for about a minute until fragrant—you’ll smell it fill the kitchen, and it’s heavenly.

Pour in the vegetable broth and cashew cream, then stir in onion powder, finely chopped sun-dried tomatoes, and salt. Let it cook gently for 30 seconds so everything melds together.

Step 5: Combine and Simmer

Carefully add your seared vegan chicken back into the skillet with the sauce. Bring it all to a gentle simmer and cook for about 3-4 minutes until the sauce thickens slightly. This is when the flavors really marry beautifully. Give it a taste, adjust salt as needed, and you're ready to serve topped with fresh chopped basil for a bright finish!

Top Tip

From my countless times cooking this recipe, I’ve learned that a few small details really make a difference in getting that restaurant-quality feel right at home.

Overnight marination: Never skip the marination. Giving the vegan chicken time to absorb all those herbs and broth works wonders for flavor depth.
Soak cashews properly: I tried quick-soaking once, but overnight soaking consistently yields smoother, creamier results.
Don’t overcrowd the skillet: When searing, leave space between the pieces so they get that crisp edge rather than steaming.
Sauce consistency: Cook the sauce low and slow to let it thicken naturally—be patient, it’s worth it.

How to Serve Vegan Chicken with Cashew Cream Sauce Recipe

Garnishes

I always add fresh chopped basil right at the end—it adds this lovely herbal burst that cuts through the creaminess beautifully. Sometimes, I sprinkle a few toasted pine nuts on top for crunch, which is surprisingly delightful.

Side Dishes

This recipe feels like a complete meal over creamy mashed potatoes, buttery polenta, or even a bed of herbed quinoa. Roasted seasonal veggies or a crisp green salad are perfect for balancing out the richness.

Creative Ways to Present

For special occasions, I like to plate the vegan chicken sliced over sautéed spinach, drizzled generously with the cashew cream sauce and garnished with microgreens. It looks fancy but is super easy to pull off!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and try to eat them within 2 days. The sauce thickens as it cools, so stirring in a splash of vegetable broth when reheating helps refresh the texture.

Freezing

I've frozen the vegan chicken and sauce separately with decent results—just thaw overnight in the fridge. The sauce might separate slightly after freezing, but a good whisk brings it back to life.

Reheating

Gently reheat on the stovetop over low heat, adding a bit of broth if needed to loosen the sauce. Avoid microwaving as it tends to make the texture a bit rubbery.

Frequently Asked Questions:

Can I use store-bought vegan chicken for this recipe?

Absolutely! Most store-bought vegan chicken filets work wonderfully. Just slice them as needed before marinating to ensure the marinade soaks in evenly.

What if I forgot to soak cashews overnight?

No worries! You can quick-soak them by covering cashews with boiling water and letting them sit for about 25 minutes. The sauce might not be as silky, but it’s still delicious.

Can I prepare this dish ahead of time?

I recommend serving this dish right after cooking because the vegan chicken will soak up the sauce if left for too long, leaving you with less sauce. It’s best enjoyed fresh for maximum flavor and texture.

What sides go best with Vegan Chicken with Cashew Cream Sauce Recipe?

I love serving it alongside creamy mashed potatoes, roasted vegetables, or fluffy polenta. A crisp green salad also refreshes the palate and adds balance.

Final Thoughts

I’ve always found this Vegan Chicken with Cashew Cream Sauce Recipe to be my go-to when I want something that feels effortless yet special. It’s the kind of dish that impresses guests without stress and tastes like you spent hours crafting it. I hope you enjoy making and eating it as much as I do—trust me, your kitchen (and your taste buds) will thank you!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Vegan Chicken with Cashew Cream Sauce Recipe