Vegan Cashew Chicken

By Chuck Underwood @brandnewvegan

Craving your favorite Chinese Takeout? Then check out my Vegan Cashew Chicken! It tastes BETTER than the original plus it's OIL-FREE!

We were out of town several weeks ago and stopped at a Chinese Restaurant to have dinner. We had just found a new lunch spot where they served an incredible Vegan BBQ Chicken Sandwich, so I asked the waitress here if we could order my wife's favorite, Cashew Chicken, but make it vegan & oil-free.

They did! And it was incredible! So hats off to you Dynasty Chinese, Sequim, WA for being so versatile!

I KNEW when we got home I'd have to try and recreate that recipe, and I think I came pretty darn close!

Enjoy!

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Why You're Going To Love This Recipe!

❤️ 100% Vegan AND Oil-Free!

❤️ Simple ingredients you probably already have in your pantry!

❤️ Comfort Food made vegan! Who doesn't LOVE Chinese takeout?

❤️ Easy to prepare!

Ingredients & Substitutions

The "Chicken"

I'm using super-firm tofu but anything other than silken will work. If you're not a fan of Tofu, you could try substituting it with Butler Soy Curls, Seitan, or maybe just add some beefy Portobello Mushrooms!

The Veggies

I'm using red bell pepper, a few scallions, some garlic, a rib of celery, and for a little crunch ... water chestnuts. The restaurant added carrots. I think this is one of those recipes you can add whatever veggies you like! Clean out the fridge time!

Cashews

We have David Leong from Springfield, Missouri to thank for this signature dish he created in the 1960s. So cashews are a key ingredient but you could probably get away with using peanuts instead (unless you have a nut allergy of course).

The Sauce

The sauce is a simple brown sauce. Soy Sauce (or Tamari if you're gluten-free), Hoisin, Maple Syrup, Rice Vinegar, a little Sriracha, and to keep it simple: powdered ginger.

Make sure your Hoisin is vegan (or gluten-free), so read those labels! If you can't find it, you could try adding a little miso, molasses, or if you don't mind a little heat, some Korean gochujang.

*See the recipe card at the bottom of the page for exact quantities and detailed cooking directions.

How To Make Vegan Cashew Chicken

Nail this recipe by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.

Step 1

Tofu Prep

Press your tofu to remove as much liquid as possible. I'm using a Tofu Bud tofu press but paper towels and a cutting board will work too.

Step 2

Boiling The Tofu

Now place 4 cups of water and 1 tablespoon of salt into a large pan and bring to a boil. Dry off your tofu after pressing, cut it into 2 thin slabs, then into bite-sized triangles. Boil the tofu for 10 minutes then turn out onto paper towels to dry.

Step 3

Air Fry or Bake the Tofu

After boiling and then drying the tofu, air fry or bake the tofu at 400° F for 10 min or until slightly browned. This process makes the tofu incredibly meat-like and chewy with a firmer texture, perfect for stir-frying.

Step 4

Make The Sauce

Add all of the sauce ingredients to a small measuring cup and whisk to combine. Set aside for now but we're almost there!

Step 5

Prep the Veggies

Dice, mince, or chop all of the veggies and have them ready to go

Step 6

Toasty Nuts!

Place the cashews into a dry skillet over medium heat and roast them gently until they get a little color on them. Place the roasted nuts into a small dish and set aside.

Step 7

Finally! The Stir Fry

Stir fry the mushrooms first as they will release a little liquid on their own to saute the onions and garlic with. Then add the rest of the veggies with a little water or veggie broth as needed to stir fry the veggies just until crisp-tender.

Step 8

Add the Sauce, Tofu, and Cashews

Pour in the sauce and stir as it will thicken immediately. Add the tofu and cashews and stir until everything is well coated with that sauce.

The only thing left to do is grab those chopsticks and dig in!

Serving Ideas

In the restaurant, they served their Vegan Cashew Chicken on a large serving plate with a side of rice.

Personally, I like it on top of the rice with a dash of sesame seeds and a dollop of Sriracha or Chile Garlic Sauce.

If you like a little more heat, add some thin strips of Fresno chiles to your veggie list, or add a tablespoon of Gochujang to your sauce mix. Yum!

Recipe FAQs

Help! I can't have Cashews!

You can try peanuts as long as you don't have a nut allergy. Or you can certainly leave them out altogether, but then it won't be "cashew chicken" anymore 😄

Help! I can't have Tofu!

Although you could probably get away with not using tofu, there is still soy in the sauce whether you use soy sauce or tamari. So this may not be the recipe for you. If you're ok with the sauce, try using seitan or Butler soy curls for your "meat" in this recipe. Just add the seitan at the same time you add the cashews. For soy curls, rehydrate them first then wring them dry. Then add them with your veggies to cook.

How long does this keep?

In the fridge, probably no longer than 4 or 5 days.

How many servings does this make?

The safe answer is probably 3-4, although it depends on how much rice you eat along with it.

More Stir Fry Recipes

Looking for other recipes like this? Try these:

  • Vegan Cashew Chicken
  • Vegan Kimchi Fried Rice (oil-free)
  • Vegan Pepper Steak
  • Vegan Kung Pao Cauliflower - Brand New Vegan
Print

Vegan Cashew Chicken Recipe

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  • Author: Chuck Underwood
  • Prep Time: 45 min
  • Cook Time: 15 min
  • Total Time: 1 hour
  • Yield: 3-4 Servings
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: American Asian
  • Diet: Vegan
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Description

Craving your favorite Chinese Takeout? Then check out my Vegan Cashew Chicken! It tastes BETTER than the original plus it's OIL-FREE!

Ingredients

Units

The "Chicken"

  • 12 oz block super-firm tofu
  • 4 cups water
  • 1 Tbs salt

The Sauce

  • 3 Tbs low-sodium soy sauce (or tamari)
  • 2 Tbs maple syrup
  • 1 Tbs hoisin sauce
  • 1 Tbs rice vinegar
  • 1 tsp sriracha
  • ¼ tsp ground ginger
  • 1 Tbs corn starch

The Veggies

  • 6 oz canned mushrooms
  • 3 scallions, white parts only
  • 2-3 cloves minced garlic
  • 1 rib celery
  • ½ red bell pepper
  • ½ cup water chestnuts
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Instructions

  1. Press the tofu and drain. Then cut it into 2 equal slabs, and then bite-sized pieces.
  2. Bring 4 cups of water and the salt to a boil, then add the tofu and boil for 10 minutes. 
  3. Dry the tofu, then air-fry or bake at 400° F for 10 min or until slightly browned. Set aside. 
  4. Prepare the sauce by mixing all of the sauce ingredients.  Set aside. 
  5. Dice, mince, and chop all of the veggies.  Set aside. 
  6. Add the cashews to a dry hot skillet and lightly toast until slightly browned.  Remove and set aside. 
  7. Add the mushrooms, onions, and garlic to the skillet and saute until slightly softened. 
  8. Add the remaining veggies and a little broth or water if needed to stir fry just until crisp-tender. 
  9. Add the sauce and stir, then add the tofu and cashews and stir until everything is well coated. 

Notes

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Keywords: vegan cashew chicken, vegan Chinese takeout, oil-free vegan recipes,

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