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Easy Healthy Vegetarian Stir Fry with Cashew Cream Sauce
5 from 12 votes

Easy Healthy Vegetarian Stir Fry with Cashew Cream Sauce

This vegetarian stir fry features crisp vegetables like carrot, red cabbage, and snap peas tossed with brown rice vermicelli, all coated in a creamy, smooth cashew sauce made from toasted cashews and coconut milk. The sauce’s gentle sweetness balanced with fresh garlic, ginger, and optional sriracha creates a rich texture and layered flavor that brings the dish together.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 People
Calories: 515 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. To make the cream:
  2. 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.
  3. Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover and refrigerate for 8 hours.
  4. 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.
  5. To make the stir fry.
  6. 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.
  7. 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. 
  8.  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. 
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 2 People

Amount Per Serving

Calories 515

% 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.