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Creamy Vegan Butter Chicken with Cashew Cream

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A rich and velvety plant-based twist on classic Indian butter chicken, made with tofu and a smooth cashew cream sauce. Perfect for cozy dinners and potlucks, this dairy-free recipe delivers indulgent flavor and comforting warmth.

Ingredients

Scale
  • 1 lb (450 g) firm tofu, pressed and cubed (or tempeh or seitan)
  • 2 tablespoons neutral oil (avocado or light olive oil)
  • Salt and pepper, to taste
  • 3/4 cup (110 g) raw cashews, soaked in hot water for 30 minutes or overnight
  • 1/2 cup (120 ml) water
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 2 tablespoons vegan butter or margarine (e.g., Earth Balance)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon chili powder (adjust to taste)
  • 1 teaspoon maple syrup or sugar
  • Salt, to taste
  • Optional garnishes: fresh cilantro, toasted cashews, lemon wedges

Instructions

  1. Press tofu by wrapping in a clean towel and placing a heavy book on top for 15-20 minutes. Cut into 1-inch cubes.
  2. Heat 2 tablespoons oil in a skillet over medium-high heat. Add tofu cubes, season with salt and pepper, and cook 8-10 minutes until golden on all sides. Remove and set aside.
  3. Drain soaked cashews and blend with 1/2 cup water, lemon juice, and a pinch of salt until silky smooth. Set aside.
  4. In the same pan, melt vegan butter over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and ginger and cook 1-2 minutes until fragrant.
  5. Add garam masala, cumin, smoked paprika, turmeric, and chili powder. Toast spices for 30 seconds.
  6. Pour in crushed tomatoes and maple syrup. Stir and simmer for 10 minutes, stirring occasionally.
  7. Lower heat and stir cashew cream into the tomato sauce until blended. Add tofu back to the pan and simmer 5-7 minutes to meld flavors.
  8. Taste and adjust salt or chili powder. Add a squeeze of lemon juice if desired.
  9. Serve garnished with cilantro and toasted cashews, alongside basmati rice or vegan naan.

Notes

Press tofu well to avoid sogginess and ensure crispiness. Toast spices briefly to unlock full flavor. Use a high-speed blender for silky cashew cream. Simmer sauce gently after adding cashew cream to prevent curdling. Maple syrup balances acidity from tomatoes. Can substitute coconut cream for nut-free version.

Nutrition

Keywords: vegan butter chicken, cashew cream, plant-based Indian recipe, dairy-free butter chicken, tofu curry, vegan Indian dinner

Find it online: https://junomeals.com/creamy-vegan-butter-chicken-with-cashew-cream-easy-homemade-recipe/