Vegetarian Creamy Cashew Curry

This Vegetarian Creamy Cashew Curry is loaded with vegetables and finished with a silky Thai-style cashew cream sauce. It’s vegan and dairy-free, making it a comforting option for plant-based meals. The rich, nutty cashew sauce replaces coconut milk while delivering a luscious texture that clings to the veggies and beans.

Creamy Curry without the Coconut Milk

If you want a creamy curry that skips coconut milk, this recipe is a great choice. The base is a blended cashew cream, flavored with lime, green curry paste, nutritional yeast, fresh ginger and a touch of chili. Once blended smooth, the sauce becomes thick, velvety and flavorful — everything you want from a Thai-inspired curry without the coconut flavor.

How to Flash Boil Cashews

Flash boiling helps soften raw cashews so they blend into an ultra-smooth cream. To do this, bring 2 cups of water to a rolling boil, remove from heat, add 1 cup raw cashews, and let them soak for at least 30 minutes. If you have more time, soak them longer (up to 24 hours at room temperature for maximum creaminess). Drain and use in the blender with the other sauce ingredients.

Ingredients Overview

The recipe separates into two components: the cashew cream sauce and the vegetables. The sauce is simple but powerful, and the vegetables bring color, texture and plant-based protein.

Veggies

• Carrots: Hearty and affordable, carrots add natural sweetness, fiber and color.
• Peas: Peas provide vegetable protein along with vitamins and a fresh pop of green.
• Red peppers: Sweet red bell peppers contribute bright flavor and vitamin C.
• Garbanzo beans (chickpeas): A great source of plant protein and texture in the curry.
• Onions: Build savory depth and round out the dish.

Thai Cashew Cream Sauce

Blend these together to create the sauce:

• Raw cashews
• Vegetable broth
• Lime juice
• Green curry paste
• Nutritional yeast
• Red chili sauce
• Fresh ground ginger

Grain Pairings

This curry was served with long-grain white rice, but it pairs well with many bases:

• Short grain white rice
• Short or long grain brown rice
• Quinoa
• Cauliflower rice

Recipe Details

This version yields about 4 servings. Prep time is approximately 10 minutes, cook time 10 minutes, and total time about 20 minutes.

Cashew Cream Sauce Ingredients

• 1 cup raw cashews
• 1.5 cups vegetable broth
• 3 tablespoons lime juice
• 3 tablespoons green curry paste
• 2 tablespoons nutritional yeast
• 1 teaspoon red chili sauce (adjust to heat preference)
• 1 teaspoon freshly ground ginger

Vegetables & Toppings

• 2 tablespoons olive oil
• 1/2 large yellow onion, chopped
• 2 large carrots, sliced into coins (about 1 heaping cup)
• 1/8 teaspoon salt (or to taste)
• 1 clove garlic, minced
• 2 large red bell peppers, sliced
• 1 cup English peas
• 15 oz (about 1 can) garbanzo beans, drained and rinsed
• Toppings: extra lime juice, chopped cashews and Thai basil
• 2 cups cooked white rice (or grain of choice) for serving

Instructions

1. Bring 2 cups water to a boil in a small saucepan, remove from heat, add 1 cup raw cashews and let soak at least 30 minutes (or up to 24 hours). Drain before blending.
2. Combine all cashew cream sauce ingredients in a high-speed blender and blend until completely smooth. Set aside.
3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sliced carrots, season with salt, and sauté 4–5 minutes until slightly softened.
4. Add minced garlic, sliced red peppers, peas and drained garbanzo beans. Sauté another 4–5 minutes until peppers begin to soften.
5. Pour the cashew cream sauce over the vegetables and stir to coat everything evenly. If the sauce seems too thick, add a tablespoon of broth at a time until you reach the desired consistency.
6. Bring the curry to a gentle boil, then reduce heat and simmer briefly to meld flavors, about 2–3 minutes.
7. Serve the curry over cooked rice, quinoa, or cauliflower rice. Finish with a squeeze of lime, chopped cashews and fresh Thai basil.

Tips & Notes

• If you prefer a thinner sauce, add warm vegetable broth a tablespoon at a time until it loosens to your liking.
• Soaking cashews longer (several hours or overnight) results in an even creamier texture.
• Green curry paste varies in heat and saltiness between brands; taste the sauce and adjust lime, chili or salt as needed.
• Use fresh lime juice for a brighter flavor than bottled juice.
• Nutrition information below includes the curry and rice; values are approximate and intended as a general guideline.

Nutrition (per serving, approximate)

Calories: 539 kcal; Carbohydrates: 64 g; Protein: 19 g; Fat: 25 g; Fiber: 12 g; Sugar: 10 g.

Nutrition information is automatically calculated and should only be used as an approximation.

Variations and Storage

Swap vegetables based on what you have on hand: broccoli, cauliflower, zucchini or snap peas all work well. For extra protein, add tofu or tempeh. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth to refresh the sauce, or warm in the microwave until heated through.

More Curry Ideas

• Crockpot curry chicken
• Red coconut curry chicken meatballs
• Instant Pot sweet potato vegan curry
• One-pot golden curry chicken soup
• Thai green curry chicken salad