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.

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

Description

This Vegan Marry Me Chicken is a flavorful and creamy plant-based dish featuring marinated vegan chicken filets simmered in a rich cashew cream and sun-dried tomato sauce, topped with fresh basil. Perfect for a comforting dinner that satisfies without any animal products.

Ingredients

Scale

Marinated Chicken

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

Cashew Cream

1/4 cup (37 g) raw cashews soaked overnight
1/2 cup (120 ml) water
2 tbsp (16 g) nutritional yeast

Sauce

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

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Instructions

Marinate the vegan chicken: Slice the vegan chicken into cutlet-like pieces if not pre-sliced. Place in a deep baking pan and add vegetable broth, olive oil, and Italian seasoning. Cover with plastic wrap and marinate overnight in the refrigerator, flipping once to ensure even flavor absorption.
Prepare the cashew cream: Drain soaked cashews and blend with water and nutritional yeast for about 30 seconds until smooth and creamy. Set aside.
Sauté the chicken: Heat 2 tablespoons olive oil in a deep non-stick skillet over medium-high heat. Add the marinated vegan chicken filets and cook for 3 minutes on each side until golden brown and slightly charred. Remove from skillet and set aside. Clean skillet with paper towel.
Make the sauce: Heat remaining 1 tablespoon olive oil in the skillet over medium heat. Add minced garlic, dried thyme, oregano, and red pepper flakes, sautéing for about 1 minute until fragrant.
Add liquids and tomatoes: Pour in vegetable broth and cashew cream. Stir in onion powder, chopped sun-dried tomatoes, and salt. Cook for 30 seconds to combine flavors.
Simmer with chicken: Return vegan chicken filets to the skillet and bring sauce to a gentle simmer. Cook for 4 minutes until sauce thickens slightly. Adjust salt to taste.
Serve: Garnish with fresh chopped basil and serve immediately for best flavor and texture.

Notes

Quick-soak the cashews by pouring boiling water over them and soaking for 25 minutes if you don’t have time to soak overnight.
Serve the dish immediately after cooking to prevent the vegan chicken from absorbing all the sauce and leaving the dish dry.
You can adjust the amount of red pepper flakes depending on your preferred spice level.
Use homemade or store-bought vegan chicken filets; adjust slicing accordingly.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 25 g
Saturated Fat: 3.5 g
Unsaturated Fat: 21.5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 0 mg