Are you ready for this? Vegan butter chicken sauce? Ahhh my gawdd! It was so so so delicious and so so easy! I will be making this again again! My only regret is that I didn’t make more! I had a number of friends stroll in the day I made this vegan butter chicken sauce and everyone of them loved it (and none of them are even vegan). 🙂
I want to make this again and eat this right now. 🙂
The picture here doesn’t look super saucy but not to worry! I’ve adapted the recipe to double the sauce and that’s what I have shared below.
Ingredients for Vegan Butter Chicken Sauce
- 1/2 cup coconut milk
- 1/2 cup soaked cashews
- 2 tbsp olive oil (or vegan butter)
- 2 tsp freshly ground/grated ginger
- 2 tsp freshly ground/grated garlic
- 1 tsp garam masala
- 4 green cardamom pods
- 4 cloves
- 6 black peppercorns
- 2 inch piece of cinnamon
- 1 cup tomato puree (from the can)
- 1/2 – 1 tsp red chilli powder
- 2-3 fresh green chillies, optional
- salt, to taste
- fresh coriander to garnish, optional
- 1 block tofu
- 1 tsp of sugar, optional (I didn’t add this but “traditional” butter chicken often includes this)
Directions for Vegan Butter Chicken Sauce
- Soak the cashews (you can do this for however long you like. I have a high powdered blender so I usually skip the soaking process entirely but if you don’t have a high powdered blender, you can soak the cashews overnight or for a minimum of 30 minutes). Place the soaked cashews in a food processor / blender, add the coconut milk and blend them until they are completely smooth. Set aside.
- Drain tofu and prep tofu. I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes. If you would like a “meatier” tofu texture, you can then bake the tofu after it’s drained on a greased baking sheet/parchment paper. Bake it for in about 30 minutes on 400 degrees, flipping mid-way through.
- Heat the olive oil (or vegan butter) in a large pan over medium heat.
- Add the green cardamoms, cloves, peppercorns and cinnamon.
- Sauté for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
- Add the tomato puree, red chilli powder, garam masala, salt, and fresh chillies, if using.
- Increase heat to medium-high and bring the mixture to a boil (you can add more water if you find the mixture sticking to the pan. I did not do this though).
- Reduce heat and simmer for about 10 minutes.
- Add the tofu and simmer for another five minutes or so. Add the coconut milk & cashew mixture.
- Adjust spices to taste.
- Serve hot with naan or roti. I eat this with my Paleo Coconut Flour Naan or my Buckwheat Flour Chapati.