Name: Vegan Chicken in Cashew Cream Sauce Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 12 h 37 min
Cuisine: Vegan
Ingredients: 18 ounces vegan chicken filets (about 4 pieces); 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 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; 3/8 tsp salt (1/4 + 1/8 tsp), adjust to taste; 2 tbsp chopped fresh basil for topping

There’s something incredibly comforting about this creamy, savory dish — and that’s why the Vegan Chicken in Cashew Cream Sauce Recipe has become a staple in my kitchen. The sauce is luscious without being heavy, and the vegan chicken soaks up all those wonderful flavors, making each bite feel special.

A dark pan contains four pieces of cooked chicken covered in a thick creamy sauce that is light orange with bits of seasoning and small pieces of red sun-dried tomatoes. Bright green basil leaves are scattered on top of the chicken and sauce. A metal spoon rests inside the sauce on the right side of the pan. The pan handle is wooden and dark. The pan sits on a white marbled surface with a pink cloth underneath the handle. Above the pan, there is a small white bowl with light beige flakes and a wooden spoon, along with a wooden spoon filled with dried herbs and green leaves scattered around. To the upper right, there is a glass jar with a reddish liquid inside. 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 in Cashew Cream Sauce Recipe
Top Tip
How to Serve Vegan Chicken in Cashew Cream Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Chicken in Cashew Cream Sauce Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this recipe with you because it beautifully combines creamy cashew sauce with hearty vegan chicken, creating a meal that feels indulgent yet wholesome. It’s ideal for when you want to impress but keep it plant-based.

Rich and Creamy Sauce: The cashew cream adds a velvety texture that perfectly complements the vegan chicken without any dairy.
Simple Ingredients: You don’t need a long list of pantry items — most are staple vegan kitchen essentials.
Flavor-Packed: Italian seasoning, sun-dried tomatoes, and red pepper flakes come together to create a deliciously layered flavor profile.
Great for Make-Ahead Marinating: The flavors deepen overnight in the marinade, making the dish even more satisfying when you cook it fresh.

Ingredients & Why They Work

Every ingredient here plays a role in crafting a perfectly balanced meal. The vegan chicken soaks up the marinade, while the cashew cream sauce ties everything together with a smooth, dreamy finish. When shopping, aim for quality vegan chicken and raw cashews for the best texture and flavor.

Flat lay of four large vegan chicken filets resembling chicken breasts, a small pile of raw cashews, three whole garlic cloves unpeeled, a small bunch of fresh basil leaves, a small white ceramic bowl filled with finely chopped sun-dried tomatoes, a small white ceramic bowl of mixed Italian seasoning herbs, a small white ceramic bowl of 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 nutritional yeast powder, a small white ceramic bowl of coarse salt, two small white ceramic bowls with golden olive oil, and a small white ceramic bowl filled with clear vegetable broth, all arranged in perfect symmetry 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: They’re the star of the dish — look for ones that hold shape well when cooked, so they don’t fall apart in the sauce.
Vegetable broth: Adds depth to the marinating liquid and the sauce without overpowering the dish.
Olive oil: Helps create a subtle richness in both the marinade and sauce; don’t skip it.
Italian seasoning: A fragrant mix that layers in warm, herby notes making the vegan chicken irresistible.
Raw cashews: These are soaked and blended for a wonderfully creamy base that replaces traditional cream.
Nutritional yeast: Provides a subtle cheesy, nutty flavor that elevates the cashew cream.
Garlic: Fresh garlic sautéed in olive oil imbues the sauce with an aromatic kick.
Dried thyme, oregano, and red pepper flakes: Together, these spices enhance the savory depth and add a gentle heat.
Sun-dried tomatoes: Concentrated tomato flavor that gives the sauce a delightful tang.
Onion powder and salt: They round out the flavor and balance the creaminess perfectly.
Fresh basil: Added at the end for freshness, color, and a hint of sweet herbaceousness.

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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

I love experimenting with this vegan chicken in cashew cream sauce recipe, and you can easily adjust it to suit your taste or what you have on hand. It’s all about making it yours.

Variation: I sometimes swap Italian seasoning for herbes de Provence when I want a slightly different floral herb note, especially if I’m serving this with roasted potatoes.
Spice it up: Feel free to increase the red pepper flakes if you like more heat — I add a pinch extra when I want a bit of a kick.
Texture tweak: For a chunkier sauce, try chopping the cashew cream a bit less smooth, or add sautéed mushrooms for extra umami.
Nut-free option: If cashews aren’t your jam, you could try silken tofu blended with nutritional yeast, although the texture will be slightly different.

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

A serving of two thick slices of light brown layered savory loaf, covered with creamy sauce speckled with herbs and red spices, sits on a white plate. The layered loaf has a soft, tender texture and is topped with two pieces of bright red sun-dried tomatoes and a fresh green basil leaf. The plate is decorated with a few more fresh basil leaves, and creamy sauce pools around the food, lightly smeared near the edge. A silver fork and knife rest partially on the plate, with a piece of the loaf pierced by the fork. The background surface has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Vegan Chicken Overnight

I like to start this recipe the day before by marinating the vegan chicken. Slice it into cutlets if yours aren’t pre-sliced — this helps the marinade absorb evenly. Then, combine the vegetable broth, olive oil, and Italian seasoning in a baking pan. Pop a lid or plastic wrap on, give it a flip halfway through the night, and you’ll wake up to perfectly flavored “chicken.” Patience here makes a huge difference.

Step 2: Blend the Cashew Cream

Drain the soaked cashews and toss them in your blender with water and nutritional yeast. Blend until it’s silky smooth — it should pour easily but still be thick enough to coat the back of a spoon. This is the magic ingredient that makes the sauce luxuriously creamy without dairy.

Step 3: Sear the Vegan Chicken

Heat olive oil over medium-high heat in a good non-stick skillet. When hot, add your marinated vegan chicken filets. Cook for just 2-3 minutes per side, until they get a little golden with slight charring — that’s your flavor booster! Set aside and wipe the pan clean with a paper towel to prepare for the sauce.

Step 4: Make the Flavorful Sauce

Sauté the minced garlic, thyme, oregano, and a pinch of red pepper flakes in a splash of olive oil for about a minute until fragrant. Then pour in the vegetable broth and cashew cream and stir in onion powder, chopped sun-dried tomatoes, and salt. Let it cook just 30 seconds to marry the flavors.

Step 5: Combine and Simmer

Gently nestle the seared vegan chicken back into the sauce and bring everything to a gentle simmer. Let it go for 3-4 minutes until the sauce thickens slightly and coats the chicken beautifully. Taste and adjust the salt if you need to, then turn off the heat.

Step 6: Garnish and Serve

Before serving, sprinkle a generous handful of freshly chopped basil over the top. It adds a fresh, aromatic punch that balances the creamy sauce so nicely.

Top Tip

From my experience, the key to nailing this Vegan Chicken in Cashew Cream Sauce Recipe lies in the marinade and cashew cream quality. These subtle steps transform the dish from ordinary to utterly crave-worthy.

Marinate overnight: Don’t rush this step! Letting the vegan chicken soak in the broth and oil lets it absorb flavors so well that the final dish tastes restaurant-worthy.
Blend the cashew cream thoroughly: You want it completely smooth, or you’ll end up with a gritty texture in your sauce that can distract from the creaminess.
Don’t overcrowd the pan: When searing, give the vegan chicken room to brown properly — it’s worth the extra pan space for that flavor-packed crust.
Adjust seasoning at the end: The sauce thickens as it simmers, so take a moment to taste and tweak saltiness before plating.

How to Serve Vegan Chicken in Cashew Cream Sauce Recipe

Vegan Chicken Cashew - Serving Suggestion

Garnishes

I swear by fresh basil as a final touch — its brightness cuts through all that creaminess wonderfully. Sometimes, I also add a sprinkle of toasted pine nuts for a bit of crunch and a pop of color.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes or buttered pasta if you want something comforting. On lighter days, steamed green beans or a crisp arugula salad with lemon vinaigrette balances the richness perfectly.

Creative Ways to Present

For a special occasion, I’ve served this vegan chicken over a bed of fluffy couscous or nestled on roasted vegetable stacks. Garnishing with microgreens and edible flowers adds an elegant touch that wows guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I recommend keeping leftover vegan chicken and sauce in an airtight container in the fridge. It stays good for about 3 days, though you’ll notice the sauce thickens and the “chicken” soaks in more as it sits.

Freezing

Freezing is possible but not ideal. The texture of the vegan chicken changes slightly after thawing, and the sauce can separate a bit. If you do freeze, flash freeze the pieces on a baking sheet before transferring to a bag to avoid clumping.

Reheating

To reheat leftovers, gently warm on the stove over low heat with a splash of vegetable broth or water to loosen the sauce. Avoid microwaving directly as it can dry out the vegan chicken and cause uneven heating.

Frequently Asked Questions:

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

Absolutely! Store-bought vegan chicken filets work perfectly here. Just slice if they’re not pre-cut. The marinade and sauce will still give incredible flavor and texture.

How important is soaking cashews overnight?

Soaking cashews overnight softens them for blending into a smooth cream. If you're short on time, a quick soak with boiling water for 25 minutes works well, just blend thoroughly to avoid gritty texture.

Can I make this dish ahead of time?

It’s best enjoyed fresh. When made ahead, the vegan chicken absorbs too much sauce, leaving little to enjoy separately. I recommend marinating ahead but cooking and serving immediately for best results.

What can I substitute for nutritional yeast?

Nutritional yeast offers a cheesy, savory flavor essential to the cashew cream. If unavailable, you could try a small amount of miso paste or vegan parmesan to add umami, but flavor will differ slightly.

Final Thoughts

This Vegan Chicken in Cashew Cream Sauce Recipe feels like a cozy hug on a plate, and I genuinely hope you get as much joy out of making and eating it as I do. It’s a recipe that proves vegan cooking can be indulgent, satisfying, and packed with flavor — a true winner for any night of the week. Give it a try, and don’t be surprised if it quickly becomes one of your favorites too!