Name: Vegan Marry Me Chicken with Cashew Cream 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

Vegan Marry Me Chicken with Cashew Cream Recipe is one of those dishes that surprises you with its rich, creamy sauce and smoky, tender vegan “chicken.” It’s got just the right balance of warmth and tang that makes you want to savor every bite—and trust me, it’s worth making from scratch for those moments when you want a comforting meal that feels special but is totally plant-based.

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 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

I absolutely love how this Vegan Marry Me Chicken with Cashew Cream Recipe combines rich flavors with simple ingredients. It never fails to impress friends, even those who aren’t vegan, and it’s a joy to make because it feels both indulgent and wholesome.

Rich & Creamy Texture: The cashew cream creates a luscious sauce that makes every bite feel indulgent without dairy.
Easy Prep & Flavorful: Marinating the vegan chicken overnight infuses it with deep, herby notes that pack a punch.
Vegan & Crowd-Pleasing: It’s plant-based yet hearty enough to satisfy anyone craving that classic comfort food vibe.
Customizable & Fresh: Fresh basil and sun-dried tomatoes add brightness, but you can swap ingredients to suit your taste.

Ingredients & Why They Work

The ingredients in this Vegan Marry Me Chicken with Cashew Cream Recipe come together to create layers of flavor and creaminess that don’t feel heavy, thanks to the veggie broth and sun-dried tomatoes. Each element has its role—from the Italian seasoning to the nutritional yeast, which adds that cheesy umami hit.

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: Pick your favorite brand or homemade version; slicing them into cutlets helps them soak up the marinade evenly.
Vegetable broth: It’s the base for both marinating and saucing, giving savory depth without overpowering.
Olive oil: Adds richness and helps with searing for that nice golden crust.
Italian seasoning: Brings warmth and herbaceousness to the chicken.
Raw cashews: Soaked and blended into a creamy base that replaces dairy flawlessly.
Water: Adjusts creaminess and helps blend the cashews smoothly.
Nutritional yeast: Gives a cheesy, nutty boost that's super important in vegan sauces.
Garlic, thyme, oregano, red pepper flakes: These aromatics build the complex flavor of the sauce with a little heat.
Onion powder: Enhances the savory depth.
Sun-dried tomatoes: Add sweetness and tang that brighten up the creamy sauce.
Salt: Adjust to taste—don’t underestimate its role!
Fresh basil: A fresh, herbaceous finish that livens up the dish just before serving.

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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 Marry Me Chicken with Cashew Cream Recipe is how flexible it is. I often tweak the spice levels or swap herbs depending on what I have in the kitchen—feel free to make it your own!

Variation: I sometimes add smoked paprika for a smoky twist that adds an extra layer of flavor—it's a personal favorite when I want a bit more depth.
Spice it up: If you like more heat, adding a pinch more red pepper flakes really wakes up the sauce.
Seasonal swaps: In summer, I add fresh cherry tomatoes instead of sun-dried ones for a lighter touch.
Protein options: If vegan chicken isn't your thing, firm tofu or seitan are neat alternatives that soak up the marinade equally well.

Step-by-Step: How I Make Vegan Marry Me Chicken with Cashew Cream 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: Prep and Marinate Your Vegan Chicken

First, slice your vegan chicken into pieces resembling chicken breasts or cutlets. If you buy pre-sliced vegan chicken, you can skip this step. Transfer the pieces to a deep pan and pour over the vegetable broth, olive oil, and Italian seasoning. Cover it up and pop it in the fridge overnight to soak up all those flavors. Don't forget to flip the pieces halfway through your marinade time so everything is evenly coated—this little step makes all the difference!

Step 2: Blend the Cashew Cream

Drain your soaked cashews and toss them into a blender with water and nutritional yeast. Blend until luxuriously smooth—about 30 seconds should do it. This will be the silky heart of your sauce that keeps it creamy and dreamy without any dairy.

Step 3: Sear the Vegan Chicken

In a deep skillet, heat a couple tablespoons of olive oil on medium-high. Once hot, add your marinated vegan chicken cutlets. Cook for 2-3 minutes on each side, aiming for a nice golden crust with slight char—it gives such a satisfying texture. Don’t overcrowd the pan and working in batches is totally fine. When done, transfer the pieces to a plate and keep them cozy while you make the sauce.

Step 4: Cook the Sauce

Clean the skillet a bit with a paper towel to remove any burnt bits. Add another tablespoon of olive oil and warm it over medium heat. Toss in your garlic, thyme, oregano, and red pepper flakes and sauté until fragrant—about a minute.

Next, pour in your vegetable broth and stir in the cashew cream, onion powder, sun-dried tomatoes, and salt. Let everything blend and heat together for about 30 seconds. The sauce will start to thicken slightly, making it luscious and coating the pan perfectly.

Step 5: Simmer the Chicken in the Sauce

Slide your seared vegan chicken back into the skillet, nestling them in the creamy sauce. Bring it gently to a simmer and cook for 3-4 more minutes to let the flavors marry. Give it a quick taste and adjust salt if needed.

Just before serving, sprinkle freshly chopped basil leaves on top for a vibrant, fresh finish.

Top Tip

In my experience, getting that perfect creamy sauce without overpowering heaviness comes down to the cashew soak and sear technique. These small details really add up to elevate the dish.

Soak Cashews Well: Overnight soaking is ideal but if you’re short on time, quick-soak cashews in boiling water for 25 minutes to avoid grainy texture. I learned this the hard way after a couple rocky tries!
Sear Before Saucing: Searing vegan chicken first adds a beautiful golden crust and texture which makes the final dish feel restaurant-quality.
Fresh Basil Finish: Never skip fresh basil as a garnish — it brightens and balances the earthy, creamy sauce perfectly.
Don't Overcook the Chicken: Since vegan chicken can dry out or get chewy, simmer just long enough to thicken the sauce and heat through.

How to Serve Vegan Marry Me Chicken with Cashew Cream Recipe

Vegan Marry Me Chicken - Serving Suggestion

Garnishes

I like to keep it simple and elegant with a handful of freshly chopped basil right before serving. Sometimes a sprinkle of crushed red pepper flakes adds a little extra kick, but fresh herbs really make this dish pop visually and flavor-wise.

Side Dishes

This creamy vegan chicken pairs wonderfully with fluffy jasmine rice to soak up every bit of sauce. Roasted seasonal veggies like asparagus or green beans bring a nice crunch and color contrast. For a cozy feel, mashed potatoes or creamy polenta are also killer options.

Creative Ways to Present

I once served this at a dinner party plating each chicken filet atop a bed of garlic mashed potatoes, drizzled generously with cashew cream sauce, and scattered with basil leaves. Little edible flowers on the side added a festive touch that wowed guests. For date nights, I love placing the chicken on a bed of herbed quinoa for a wholesome but fancy vibe.

Make Ahead and Storage

Storing Leftovers

When storing leftovers, keep the vegan chicken and sauce together in an airtight container in the fridge. I’ve found that the chicken soaks up the sauce over time, so leftovers can be thicker but still delicious. Reheat gently to avoid drying out.

Freezing

I’ve frozen this dish successfully by portioning it into meal-sized containers. Just keep in mind the sauce thickens more after freezing, so let it thaw completely in the fridge before reheating slowly on the stove with a splash of broth to loosen if needed.

Reheating

For best results, reheat leftovers gently in a skillet over low-medium heat, stirring occasionally to prevent sticking. Adding a little vegetable broth helps refresh the sauce's luxurious texture without watering it down.

Frequently Asked Questions:

Is this Vegan Marry Me Chicken with Cashew Cream Recipe kid-friendly?

Absolutely! It’s creamy and mildly spiced, but if you’re serving kids, just reduce or skip the red pepper flakes and keep the sauce smooth and simple.

Can I make the cashew cream ahead of time?

You can blend the cashew cream up to 2 days ahead and store it in the fridge. Just give it a quick stir or thin with a splash of water before using as it may thicken when chilled.

What can I substitute for vegan chicken filets?

Firm tofu or seitan are great substitutes if you want to keep it plant-based. They soak up the marinade well and create a wonderful texture in this recipe.

How do I prevent the cashew cream from tasting grainy?

Make sure to soak your cashews for at least 4 hours or use the quick-soak method with boiling water. Blending until completely smooth and scraping down the sides help ensure a silky cream.

Final Thoughts

This Vegan Marry Me Chicken with Cashew Cream Recipe has become one of my go-to comfort meals because it hits all the right notes—creamy, flavorful, and satisfying without any animal products. I love sharing this one with friends because it starts great conversations and often surprises folks who had low expectations of vegan food. Give it a try as soon as you can; I’m confident it’ll become a favorite in your rotation too!