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 feels fancy but is actually pretty straightforward to make. The creamy cashew sauce with just the right touch of herbs and spices makes every bite so comforting — you’ll find yourself wanting to make it again and again.

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 makes this Vegan Marry Me Chicken with Cashew Cream Recipe so special is the rich, luscious sauce that feels indulgent without any dairy. It’s a real crowd-pleaser that’s perfect for dinner parties or just a cozy meal at home. I love how the vegan chicken soaks in the flavors, making each bite full of tasty goodness.

Decadent yet dairy-free: The cashew cream creates a smooth, dreamy sauce that's both vegan and flavorful.
Simple ingredients, big flavor: Using pantry staples like sun-dried tomatoes and Italian seasoning packs a punch in taste without complicated prep.
Marinating for extra taste: Letting the vegan chicken soak overnight makes a huge difference in getting that deep, juicy flavor.
Versatile and satisfying: You can pair it with endless sides or customize the spice level to make it your own.

Ingredients & Why They Work

This recipe strikes a perfect balance between creamy, tangy, and savory notes. The ingredients all play a role in creating a hearty sauce that complements the vegan chicken beautifully. When shopping, fresh herbs and quality sun-dried tomatoes really elevate the dish.

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: Choose a brand or homemade version that holds up well to marinating and searing for nice texture.
Vegetable broth: Adds depth and moisture without overpowering the flavors.
Olive oil: Provides richness and helps develop a tasty golden crust on the vegan chicken.
Italian seasoning: Classic herb blend that enhances the savory profile instantly.
Raw cashews: Soaked overnight to soften, these blend into a velvety cream that’s the star of the sauce.
Nutritional yeast: Adds a subtle cheesy, umami flavor that stands in perfectly for dairy cheese.
Garlic & herbs: Garlic, thyme, oregano, and fresh basil create layers of aromatic flavor.
Red pepper flakes: A gentle heat that wakes the taste buds without overwhelming the dish.
Sun-dried tomatoes: Their sweet-tart burst contrasts beautifully with the creamy sauce.
Onion powder and salt: Essential seasonings to round out the sauce’s flavor.

📝

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 the things I love most about the Vegan Marry Me Chicken with Cashew Cream Recipe is how easy it is to tweak. You can turn up the heat, swap herbs based on what you have, or even experiment with different vegan “meats.” It’s really flexible and forgiving — so have fun making it your own!

Variation: Once, I swapped Italian seasoning for smoked paprika and added sautéed mushrooms – it gave the dish a lovely smoky twist that my family adored.
Lighter version: Use less olive oil for sautéing and add steamed veggies to make it a wholesome, lower-fat meal.
Extra creamy: For a richer sauce, add a splash of unsweetened plant milk with the cashew cream.
Spicier kick: Toss in some fresh chili or a pinch more red pepper flakes if you like things with 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: Marinate for Maximum Flavor

I like to slice the vegan chicken into nice cutlets or breasts if needed—it helps the marinade soak in evenly. Then, toss it with vegetable broth, olive oil, and Italian seasoning in a deep pan. Cover it up and pop it in the fridge overnight. Trust me, this step amps up the flavor and juiciness way more than you’d expect!

Step 2: Blend the Cashew Cream

Drain your soaked cashews and blend them with water and nutritional yeast until silky smooth—it only takes about 30 seconds in a high-speed blender. This creamy base brings the sauce to life with that irresistible, velvety texture.

Step 3: Sear the Vegan Chicken to Perfection

Heat up olive oil in a non-stick skillet — medium-high heat is key here. Place your marinated vegan chicken filets in the pan and let them get a nice golden-brown crust, about 2-3 minutes per side. This step adds texture and that slightly smoky charred flavor. Then, set them aside to rest for a bit.

Step 4: Build the Flavorful Sauce

In the same skillet, add a bit more olive oil and toss in minced garlic, dried thyme, oregano, and red pepper flakes. Let those aromatics cook just until fragrant — about a minute. Then pour in vegetable broth and stir in the cashew cream, sun-dried tomatoes, onion powder, and salt. Let it cook briefly so the sauce thickens slightly and flavors marry.

Step 5: Simmer and Serve

Carefully nestle the seared vegan chicken back in the sauce and simmer for 3-4 minutes. Check the salt and seasoning, then sprinkle fresh basil on top right before serving. That herby pop at the end makes all the difference!

Top Tip

From my many tries making this dish, I discovered a few tricks that keep it tasting amazing every single time. These tips will help you avoid common pitfalls and lock in those deep flavors with ease.

Marinate overnight: This can’t be skipped if you want that juicy, well-seasoned texture. I noticed when I rushed this, the flavor was flat.
Don’t over-soak cashews: Overnight is best, but if you’re short on time, a quick soak in boiling water for 25 minutes works fine. Just don’t blend them dry or you’ll get a gritty sauce.
Patience with searing: Let the vegan chicken sit undisturbed in the pan until golden on one side before flipping—it creates a lovely crust instead of a soggy mess.
Adjust seasoning at the end: Salt and spice often need a final taste-test once the sauce has thickened. Don’t be shy to tweak—it really elevates your dish.

How to Serve Vegan Marry Me Chicken with Cashew Cream Recipe

vegan marries me chicken - Serving Suggestion

Garnishes

I always go for fresh chopped basil. Its hint of pepperiness cuts through the creamy sauce and adds a burst of color that makes the dish look irresistible. Sometimes, a little sprinkle of freshly cracked black pepper or a lemon wedge on the side adds nice brightness.

Side Dishes

My go-to sides are fluffy garlic mashed potatoes or creamy polenta—they soak up the sauce beautifully. For something lighter, roasted asparagus or steamed green beans work perfectly to balance the richness.

Creative Ways to Present

For special dinners, I like plating the vegan chicken over a bed of buttered linguine drizzled with extra cashew cream sauce, adorned with roasted cherry tomatoes and a basil leaf crown. It always feels like a restaurant-quality meal right at home!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The vegan chicken absorbs some sauce overnight, so keep extra sauce on the side for reheating if you want it saucier.

Freezing

This is freezer-friendly if you portion the vegan chicken and sauce separately in freezer-safe containers. Thaw overnight in the fridge before reheating to keep textures intact. Just note that the sauce might thicken and you may need to stir in a splash of water or broth.

Reheating

I reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from gripping the pan. Adding a little vegetable broth or water helps loosen the sauce back up to that perfect creamy consistency.

Frequently Asked Questions:

Can I use a different nut instead of cashews for the cream?

Cashews are ideal because they blend into a super smooth and creamy texture with mild flavor. Almonds or macadamias can work but may be grainier or alter the flavor. For a quick dairy-free cream, soaked cashews remain the best choice.

How long should I marinate the vegan chicken?

For the best flavor, marinate the vegan chicken overnight, preferably 8-12 hours. This allows the seasoning and broth to fully penetrate and tenderize the pieces. If you’re short on time, at least 2-3 hours will help but the taste won’t be as deep.

Can I prepare this recipe ahead of time?

It’s best to serve this dish immediately after cooking. The vegan chicken absorbs the sauce quickly, which can leave you with a dry dish and little sauce left. If you need to prep ahead, marinate the vegan chicken overnight but cook the sauce fresh before serving.

What can I serve this dish with?

This recipe pairs wonderfully with mashed potatoes, polenta, rice, or roasted vegetables. The creamy cashew sauce is perfect for soaking into any of these sides and creates a balanced, satisfying meal. Fresh greens or a crisp salad also work well to lighten the plate.

Final Thoughts

Honestly, this Vegan Marry Me Chicken with Cashew Cream Recipe has become one of my go-to comfort foods because it combines richness with satisfying flavors, all while being kind to your stomach and the planet. I hope you enjoy making it as much as I do — the creamy sauce and tender vegan chicken have surprised so many people who swear it’s anything but vegan. Give it a try and watch it become a favorite in your kitchen, too!