Easy Healthy Vegetarian Stir Fry with Cashew Cream Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 People
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Calories
515 kcal
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Course
Main Course
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Cuisine
Asian
Easy Healthy Vegetarian Stir Fry with Cashew Cream Sauce
Description
Easy Healthy Vegetarian Stir Fry with Cashew Cream Sauce is built around tender-crisp carrot slices, red cabbage, and snap peas complemented by chewy brown rice vermicelli noodles. The rich cashew cream sauce serves as a velvety base, crafted by soaking and blending toasted cashews with coconut milk and a pinch of salt until smooth. This sauce envelopes the stir-fried vegetables and noodles, offering a subtly sweet and creamy profile. Aromatics like garlic and fresh ginger add sharpness and depth, while a touch of honey sweetens the vegetables, and optional sriracha introduces mild heat. The stir fry is cooked in coconut oil, helping to keep flavors vibrant and ingredients tender while maintaining a satisfying bite on the noodles and veggies.
This dish makes a filling vegetarian option for lunch or dinner and can be garnished with extra cashews and fresh cilantro for additional crunch and herbaceous notes. Its creamy sauce allows you to enjoy plant-based ingredients without sacrificing texture or richness.
The cashew cream sauce can be prepared a day or two in advance to save time. Adjust the amount of sauce used according to your preference for creaminess. Toasting cashews before soaking deepens the flavor but can be skipped if preferred.
Ingredients
For the cashew cream:*
- 1/2 cup cashews 70 grams
- 5-7 tablespoons coconut milk depending how thick you like your sauce, light
- Pinch salt
For the stir fry:
- 2 ounces brown rice vermicelli
- 1 tablespoon coconut oil
- 1 cup carrot about 2 small carrots, sliced
- 1 tsp garlic minced
- 2 tsp ginger fresh, minced
- 1 cup red cabbage roughly chopped
- 1 cup snap peas
- 1 tablespoon honey agave for vegan, plus 1 teaspoon
- Pinch salt
- 2/3 cup pineapple tidbits
- cashews optional, for garnish
- cilantro for garnish
- sriracha for garnish (optional)
Instructions
- To make the cream:
- Preheat your oven to 400 degrees and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
- Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover and refrigerate for 8 hours.
- Once the cashews have sat for 8 hours, drain the water and add them into a small food processor. Add the coconut milk to desired consistency and a pinch of salt and blend until they form a smooth, creamy sauce, stopping to scrape down the sides as necessary. Depending on the strength of your food processor, this make take a few minutes. Cover and refrigerate until ready to use.
- To make the stir fry.
- Prepare the noodles according to the package instructions (mine tells me to place the noodles in a large bowl, cover them with boiling water and let them stand 5-10 minutes.) Set aside.
- In a large pan, heat the coconut oil over medium heat until melted. Add in carrots and toss to coat in the oil. Cover and cook, stirring frequently so that carrots don't burn, until they begin to become tender, about 5-7 minutes.
- Add in the garlic, ginger, snap peas and cabbage and cook 2-3 minutes, until the veggies become tender. Add in the honey and a pinch of salt and cook until the honey has thickened, about 1-2 minutes.
- Drain the noodles and add them into the pot, along with the pineapple tidbits. Add in the sauce (you may not need all of it, so add a little at a time) and stir until well combined. Season to taste with a little salt.
- Divide between two plates and garnish with additional cashews, cilantro and optional sriracha and DEVOUR.
Notes
- The cashew cream sauce can be made up to two days ahead and refrigerated for convenience.
- Adjust the amount of cashew cream added to the stir fry to control how saucy the dish is.
- Toasting cashews before soaking enhances flavor but can be omitted if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 147mg | 6% |
| Potassium | 750mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 29g | 58% |
| Vitamin A | 11761IU | 235% |
| Vitamin C | 67mg | 74% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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