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 how creamy and flavorful plant-based food can be. The silky cashew cream sauce paired with tender vegan chicken really elevates the entire experience—perfect for when you want a comforting, elegant dinner without the hassle or animal products.

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 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

What really excites me about this Vegan Marry Me Chicken with Cashew Cream Recipe is how indulgent it feels without using dairy or real chicken—and how simple it is to whip up. It’s become a go-to whenever I want something a little fancy but fuss-free.

Creamy Cashew Sauce: The cashew cream gives the sauce a luscious texture that's rich yet dairy-free.
Flavor-Packed Marinade: Marinating the vegan chicken filets infuses them with herbs and depth of flavor.
Quick to Sear and Simmer: You get a beautifully browned “chicken” with a sauce that develops while it cooks together.
Versatile Serving: It pairs perfectly with pasta, rice, or roasted veggies, so you can tailor it to your favorites.

Ingredients & Why They Work

The magic of this Vegan Marry Me Chicken with Cashew Cream Recipe lies in simple, wholesome ingredients that blend beautifully. Each one plays a role in building the layers of flavor and texture you’ll love tasting at the end.

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: These hold their shape well and soak up the marinade like a dream. If using homemade, slicing them into cutlets helps mimic chicken breasts.
Vegetable broth: Adds savory depth to both the marinade and sauce without overpowering other flavors.
Olive oil: Provides richness and helps with browning the vegan chicken for that satisfying color and texture.
Italian seasoning: A blend of herbs that brings classic Mediterranean notes to the dish.
Raw cashews: The base for the cashew cream—soaking them softens and blends into that silky consistency.
Water: Balances the cashew cream and keeps it from becoming too thick or heavy.
Nutritional yeast: Adds a subtle cheesy, nutty flavor to the cashew cream—one of my favorite vegan cooking hacks!
Garlic: Essential for that punch of aroma and savory depth.
Dried thyme, oregano, red pepper flakes: These spices lift the sauce with warmth and a little kick, without stealing the spotlight.
Onion powder: Enhances the savory flavor profile.
Sun-dried tomatoes: Their intense, tangy sweetness cuts through the creaminess for balance.
Salt: Always important to adjust at the end for perfect seasoning.
Fresh basil: A bright, fresh garnish to finish it off beautifully.

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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 to tweak this Vegan Marry Me Chicken with Cashew Cream Recipe depending on what I have on hand or the mood I’m in. Sometimes I add a splash of white wine to the sauce for a subtle tang, or swap sun-dried tomatoes for fresh cherry tomatoes chopped up for a lighter touch.

Variation: Once, I used smoked paprika instead of red pepper flakes, which gave the sauce a smoky depth—so good if you prefer less heat.

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

You’ll want to start by slicing your vegan chicken into nice cutlets if needed. My homemade vegan chicken comes in a block, so slicing it to resemble breasts makes it feel more authentic on the plate. Toss these slices into a bowl or baking dish with vegetable broth, olive oil, and Italian seasoning—make sure everything gets coated well. Cover and refrigerate overnight for the flavors to soak in. Trust me, the difference is worth it!

Step 2: Blend the Cashew Cream Sauce

Drain your soaked cashews and pop them in a blender with water and nutritional yeast. Blend until you get a smooth, creamy texture—should take about 30 seconds. The nutritional yeast adds that lovely umami note that mimics dairy cream, making this sauce feel indulgent but totally plant-based.

Step 3: Sear the Vegan Chicken

Heat a couple tablespoons of olive oil in a skillet over medium-high heat until shimmering. Place in your marinated vegan chicken filets, letting them cook undisturbed for 2-3 minutes per side—the goal is to get a nice golden crust and some slight charring. This step adds texture and visual appeal. Once done, set them aside, and quickly wipe out the pan to prepare for the sauce.

Step 4: Build the Sauce

In the same skillet, add a bit more olive oil then toss in the garlic, thyme, oregano, and red pepper flakes. Sauté for about a minute—watch your garlic closely so it doesn’t burn. Pour in the vegetable broth and cashew cream next. Stir in onion powder, chopped sun-dried tomatoes, and salt. Let it cook just long enough to warm through and meld the flavors, about 30 seconds.

Step 5: Simmer and Serve

Carefully nestle the seared vegan chicken back into the sauce. Lower the heat and let everything simmer gently for 3-4 minutes until the sauce thickens just a bit. Give it a taste and tweak the salt if needed. When ready, garnish with fresh basil leaves and serve hot. It’s a total showstopper on the table.

Top Tip

Through my many attempts to master this Vegan Marry Me Chicken with Cashew Cream Recipe, I’ve learned that the secret lies in the marinating and the gentle simmering. Rushing these steps just won’t give the same depth or silky texture.

Marinate overnight: This ensures the vegan chicken soaks up all those beautiful herbs and olive oil flavors.
Don’t skip soaking cashews: Soaking softens them for an ultra-smooth sauce; I’ve tried quick soaking, but overnight is best for creaminess.
Control your heat: Searing too hot can burn the garlic or spices, so medium heat for the sauce gives best results.
Serve immediately: The sauce thickens nicely while simmering but if left too long, it absorbs too much and leaves less for drizzling.

How to Serve Vegan Marry Me Chicken with Cashew Cream Recipe

Vegan Marry Me Chicken - Serving Suggestion

Garnishes

I love topping this dish with fresh chopped basil because it brightens every bite and adds a pop of green color. Sometimes I sprinkle a little extra nutritional yeast on top for an umami kick, or fresh cracked black pepper for a subtle spice contrast.

Side Dishes

This creamy vegan chicken shines alongside fluffy jasmine rice or creamy mashed potatoes to soak up all that sauce. Roasted seasonal vegetables like asparagus or green beans are my go-to sides because they add crunch and freshness to balance the richness.

Creative Ways to Present

For a special occasion, I’ve plated this by layering the vegan chicken over a bed of herb-infused quinoa, drizzled the cashew cream sauce artistically around the plate, and garnished with microgreens and edible flowers. It looks fancy but is surprisingly easy to pull off!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the vegan chicken filets and sauce separately if possible. That way, the sauce won’t absorb completely into the chicken and you’ll have plenty to reheat and enjoy. Use airtight containers and refrigerate for up to 3 days.

Freezing

I’ve frozen portions of the cooked vegan chicken and sauce separately in freezer-safe containers. It thaws nicely overnight in the fridge and reheats well on the stovetop with a splash of water or broth to loosen the sauce.

Reheating

To reheat, gently warm the sauce in a pan over low heat and add the vegan chicken filets once the sauce is hot. Stir gently until warmed through but avoid boiling to keep the sauce creamy and smooth.

Frequently Asked Questions:

Can I use store-bought vegan chicken or tofu instead?

Absolutely! Store-bought vegan chicken filets work great for this recipe and save prep time. Firm tofu is also an option—just press it well and consider marinating longer to absorb the flavors.

What if I don’t have time to soak cashews overnight?

If you’re short on time, you can quick-soak cashews by pouring boiling water over them and letting them soak for at least 25 minutes. This softens them enough to blend into a creamy sauce, though overnight soaking gives the best texture.

How spicy is this recipe?

The red pepper flakes add a mild heat but you can easily adjust the amount or omit them if you prefer less spice. The sauce’s richness balances the spice nicely keeping it gentle.

Can I prepare this recipe ahead of time?

I recommend serving Vegan Marry Me Chicken with Cashew Cream fresh. The vegan chicken will absorb the sauce if left too long, leaving less sauce on the plate. You can marinate ahead but cook just before serving.

Final Thoughts

This Vegan Marry Me Chicken with Cashew Cream Recipe has a special place in my heart because it transforms simple, plant-based ingredients into a dish that feels truly special and comforting. I hope you give it a try—you’ll enjoy the creamy sauce, the tender “chicken,” and the ease of making a meal that’s both wholesome and impressive. Treat yourself or impress friends with this vegan delight that’s brimming with flavor and made with love.