Vegan Marry Me Chicken with Cashew Cream Recipe blends creamy, tangy, and savory flavors into a dish that feels indulgent yet wholesome. I’ve made this more times than I can count, and it’s always a crowd-pleaser—perfect for cozy dinners or impressing guests without the fuss.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Vegan Marry Me Chicken with Cashew Cream Recipe
- Top Tip
- How to Serve Vegan Marry Me Chicken with Cashew Cream Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Vegan Marry Me Chicken with Cashew Cream Recipe
Why You'll Love This Recipe
This Vegan Marry Me Chicken with Cashew Cream Recipe stands out because it brings together bold flavors and creamy textures without any dairy or gluten. I’m always impressed by how rich the cashew cream makes the sauce, turning simple ingredients into a luxurious meal.
- Rich and Creamy Sauce: Cashew cream adds a velvety texture that’s decadent but plant-based.
- Flavor-packed Marinade: Marinating vegan chicken infuses it with herbs and keeps it juicy.
- Easy to Make: The recipe involves straightforward steps, perfect even if you’re not a pro chef.
- Versatile and Adaptable: You can tweak spices or swap ingredients based on what you have at home.
Ingredients & Why They Work
Every ingredient in this Vegan Marry Me Chicken with Cashew Cream Recipe serves a purpose—from the marinated vegan chicken that anchors the dish to the cashews that create that luscious creaminess we all crave. Here’s why these ingredients work so beautifully together and some tips on picking the best versions.
- Vegan Chicken Filets: Choose firm, sliceable vegan chicken for texture that holds up when seared and simmers in sauce.
- Vegetable Broth: Adds subtle depth and moisture to the marinade and sauce—homemade is best but store-bought works fine.
- Olive Oil: Provides richness and helps with sautéing; don’t skimp on quality here—it makes a difference.
- Italian Seasoning: A blend of herbs that bring aromatic warmth to the vegan chicken during marination.
- Raw Cashews: Soaked overnight for a creamy, smooth base for the sauce; quick soak if you’re short on time.
- Nutritional Yeast: Adds a savory umami punch that mimics cheesy depth without dairy.
- Garlic and Dried Herbs (Thyme, Oregano): Infuse the sauce with comforting, robust flavors that keep each bite interesting.
- Red Pepper Flakes: Just a hint for warmth and a slight kick—you can adjust the heat to suit your taste.
- Sun-Dried Tomatoes: They contribute a sweet and tangy richness that elevates the sauce wonderfully.
- Fresh Basil: Added as a bright finishing touch, it lifts all the flavors.
Make It Your Way
I love switching up this Vegan Marry Me Chicken with Cashew Cream Recipe depending on what I’m in the mood for or what’s in my pantry. Feel free to play with the herbs or the heat level. It’s so forgiving and lets your tastes shine through.
- Variation: Sometimes I add sautéed mushrooms or spinach to the sauce for extra earthiness and greenery, making it even more filling.
Step-by-Step: How I Make Vegan Marry Me Chicken with Cashew Cream Recipe
Step 1: Marinate the Vegan Chicken
Depending on your vegan chicken, slice it into piece sizes resembling breasts if needed—I usually get four nice pieces. Toss these in a bowl or pan with vegetable broth, olive oil, water, and Italian seasoning. Cover and let it soak up all those flavors overnight. Trust me, the longer, the better for that juicy, savory bite.
Step 2: Blend Your Cashew Cream
Drain the soaked cashews and pop them in a blender with water and nutritional yeast. Blend until completely smooth—usually around 30 seconds. The cream should be silky and pourable but thick enough to coat. This step is a game changer for the sauce’s texture.
Step 3: Sear the Vegan Chicken
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Place your marinated vegan chicken pieces in the pan and cook each side for 2-3 minutes until golden and slightly charred. This gives a tasty crust and locks in flavor. Set them aside once done and wipe the pan clean with a paper towel—it helps keep the sauce fresh.
Step 4: Build the Sauce
Add another tablespoon of olive oil to the skillet, then toss in minced garlic, thyme, oregano, and red pepper flakes. Sauté just long enough for everything to become fragrant (about a minute). Pour in vegetable broth and your cashew cream, then add onion powder, sun-dried tomatoes, and salt. Stir and cook for about 30 seconds to blend those flavors together beautifully.
Step 5: Simmer and Serve
Gently add the seared vegan chicken back into the skillet and bring everything to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly and hugs the chicken. Give it a taste and add salt if needed. Sprinkle fresh basil on top just before serving and get ready for some serious compliments.
Top Tip
Having made this Vegan Marry Me Chicken with Cashew Cream Recipe several times, I learned a few tricks that really boost the final dish. These tips will help you avoid common pitfalls and get that dreamy creamy texture every time.
- Soak Cashews Overnight: This ensures the cream is ultra-smooth. If you forget, a quick soak in boiling water for 25 minutes works in a pinch.
- Don’t Skip Marinating: Even a few hours will make a difference, but overnight is best for flavor and tenderness.
- Use a Non-Stick Skillet: This prevents the vegan chicken from sticking and helps form that beautiful golden crust.
- Fresh Basil at the End: Always add it right before serving to retain its bright, fresh flavor and lovely color.
How to Serve Vegan Marry Me Chicken with Cashew Cream Recipe
Garnishes
I personally love topping this dish with fresh basil leaves because they add that pop of color and brightness. Sometimes I sprinkle a little extra nutritional yeast on top for an umami finish. A squeeze of lemon juice also works wonders if you want a touch of acidity.
Side Dishes
This creamy vegan chicken pairs beautifully with buttery mashed potatoes, warm crusty bread for dipping, or a bed of garlic sautéed greens like kale or spinach. For a lighter meal, steamed quinoa or cauliflower rice balance the richness perfectly.
Creative Ways to Present
For special occasions, I sometimes serve this with roasted cherry tomatoes sprinkled over the top, or plate it on a colorful salad of arugula and pine nuts. Drizzling a bit of good olive oil or balsamic reduction adds an elegant touch that’ll wow your dinner guests.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container in the fridge and try to eat them within 2-3 days. The vegan chicken absorbs the sauce over time, so sometimes the texture changes a bit, but reheating gently helps revive the creaminess.
Freezing
I’ve had pretty good luck freezing this dish, though I usually freeze the sauce separately from the vegan chicken. When ready to eat, thaw overnight in the fridge and gently reheat. The sauce may thicken when frozen, so add a splash of vegetable broth if needed.
Reheating
To reheat, I place the sauce and vegan chicken in a skillet over low heat with a little broth, stirring gently until warmed through. Avoid microwaving if possible—it tends to alter the cream’s texture a bit.
Frequently Asked Questions:
Absolutely! This recipe works well with any vegan chicken that holds its shape when cooked. Just marinate and slice as needed.
No worries! Quick-soak your cashews by pouring boiling water over them and letting them sit for about 25 minutes. Then blend with water and nutritional yeast until smooth.
Yes! The recipe is naturally gluten-free as long as you use gluten-free vegan chicken and vegetable broth. Always check labels to be sure.
There’s just a mild kick from red pepper flakes, but you can adjust or omit them if you prefer no heat.
Final Thoughts
Honestly, this Vegan Marry Me Chicken with Cashew Cream Recipe feels like a little celebration every time I make it. It’s comforting and elegant all at once, and it’s helped me impress family and friends who weren’t even sure vegan dishes could taste this good. I’m excited for you to try it—you’ll see, it’s as fun to make as it is to eat.
Print
Vegan Marry Me Chicken with Cashew Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 12 hours 37 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Marry Me Chicken recipe features marinated vegan chicken filets cooked in a creamy cashew and sun-dried tomato sauce, garnished with fresh basil. It’s a delicious plant-based twist on a classic comforting dish, perfect for dinner.
Ingredients
Marinated Chicken
- 4 vegan chicken filets about 18 ounces (500g) in total
- ½ cup (120 ml) vegetable broth
- ¼ cup (60 ml) olive oil
- 1 tablespoon (5 g) Italian seasoning
Cashew Cream
- ¼ cup (37 g) raw cashews soaked overnight
- ½ cup (120 ml) water
- 2 tablespoon (16 g) nutritional yeast
Sauce
- 3 tablespoon (45 ml) olive oil
- 3 cloves of garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- ¾ cup (180 ml) vegetable broth
- ½ teaspoon onion powder
- ⅓ cup (40 g) finely chopped sun-dried tomatoes
- ⅜ teaspoon salt (¼ + ⅛ tsp) adjust to taste
- 2 tablespoon chopped fresh basil for topping
Instructions
- Marinate the vegan chicken: Slice the vegan chicken into four large pieces resembling chicken breasts if using homemade; if using store-bought, skip slicing. Transfer to a deep baking pan and add vegetable broth, olive oil, and Italian seasoning. Cover with plastic wrap and marinate overnight, flipping once to ensure even absorption.
- Prepare the cashew cream: Drain soaked cashews and add to a blender with water and nutritional yeast. Blend for about 30 seconds until smooth. Set aside.
- Sauté the chicken: Heat two tablespoons of olive oil in a deep non-stick skillet over medium-high heat. Add vegan chicken filets and cook for 2-3 minutes per side until slightly golden and charred. Transfer to a plate and wipe skillet clean with paper towel.
- Make the sauce: Heat remaining tablespoon of olive oil in skillet over medium heat. Add minced garlic, dried thyme, oregano, and red pepper flakes. Sauté for about 1 minute until fragrant.
- Add liquids and tomatoes: Pour vegetable broth and cashew cream into skillet. Stir in onion powder, chopped sun-dried tomatoes, and salt. Cook for 30 seconds to combine flavors.
- Simmer the chicken in sauce: Carefully add the vegan chicken filets back to the skillet. Bring to a simmer and cook for 3-4 minutes until sauce slightly thickens. Taste and adjust salt. Garnish with fresh basil and serve immediately.
Notes
- Quick-soak cashews by pouring boiling water over them and soaking for 25 minutes if short on time.
- Serve immediately after cooking, as the chicken will absorb the sauce if left to sit, reducing sauce quantity.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
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