Level up your plant-protein game with this deeply satisfying and naturally gluten-free meatless meal!
I always order the dish with cashew cream sauce. Whether I’m in an Italian restaurant indulging in pasta, in an Indian place sampling curries, or at a taqueria enjoying quesadillas—I’ll gravitate toward the menu items that feature a thick, creamy sauce made with cashews. So when I discovered this easy, healthy, vegetarian stir-fry with cashew cream sauce recipe, I knew I would love it.
My roommate had just sworn off meat, so it really was meant to be. I had a backup chicken breast in the fridge because I was sure I wouldn’t get full enough on vegetables alone. Boy, was I surprised! This dish is deeply satisfying, thanks largely to my fave nut—which actually is neither a nut nor a legume! Cashews are classified as drupe seeds, found inside a hard shell attached to the bottom of the cashew apple, which is the fruit of the cashew tree, aka Anacardium occidentale. Like almonds and pistachios, cashews are the edible seeds inside the pit of the fruit.
Those delicious drupes bring a lot of protein to this dish while also contributing to the rich, creamy sauce. The combination of veggies brings as much vibrant color as diverse flavor to the table, with the snap peas and cabbage delivering a pleasant crunch and the vermicelli adding a little bulk. The sweet touch of honey and pineapple rounds out a perfectly balanced sweet-and-savory flavor profile.
I typically keep a double batch of the cashew cream sauce in the fridge so it’s on hand when I get the urge to stir-fry. Making that ahead of time means I can have this dish ready in less than half an hour—a scrumptious and nutritious treat for any weeknight dinner!
Is This Easy Vegetarian Stir-Fry With Cashew Cream Sauce Healthy?
This cashew cream stir-fry is a vibrant, nutrient-dense dish that is naturally vegetarian and gluten-free. It’s rich in vitamins, minerals, fiber, and healthy fats, making it a smart choice for most well-balanced diets. Carrots and red cabbage deliver an abundance of vitamin A and antioxidants, while snap peas and pineapple contribute significant vitamin C. Cashews provide plant-based protein and healthy fats, and the brown rice noodles supply complex carbs and additional protein. You get lots of fiber, potassium, and iron from the veggies, coconut milk, and cashews, while the pineapple and honey contribute natural sugars.
Make this dish vegan by subbing in agave for the honey. Make it Whole30-compliant by omitting the honey and swapping the vermicelli for spiralized veggies or cauliflower rice.
Italian Vs. Rice Vermicelli: What’s The Difference?
Vermicelli is a long, thin noodle whose name comes from the Italian word for “little worms.” Made from durum wheat semolina, Italian vermicelli is a bit thicker than spaghetti in Italy, though in the U.S. it’s typically thinner. In Asian cuisine, vermicelli refers to rice vermicelli—delicate, thread-like noodles made from rice flour rather than wheat. Rice vermicelli is a staple across East and Southeast Asia. It’s featured in Vietnamese, Chinese, Thai, and Singaporean dishes, where it’s prized for its light texture and ability to absorb flavors. In Asian-inspired stir-fries like this one, naturally gluten-free rice vermicelli delivers a quick cooking time and harmonious pairing with vegetables and sauce.
How Do I Store Leftovers?
Store leftover stir-fry in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge. Reheat in the microwave, on the stovetop with a splash of oil, or covered in a 350°F oven for 10–15 minutes—ensuring the dish reaches an internal temp of 165°F no matter which method you use.
Serving Suggestions
Serve this easy, healthy vegetarian stir-fry alongside other Asian-inspired and vegetarian-friendly dishes, like Steamed Eggplant, Asian Ramen Slaw, and this Dal Tadka Recipe. You could also top it with plant-based protein, like these Roasted Chickpeas or Crispy Baked Tofu. Or take your plant-protein game to a whole new level by learning What Is Tempeh And How To Cook It!
Ingredients
For the Sauce:
- 1/2 cup cashews
- 5-7 tablespoons light coconut milk
- Pinch of salt
For the Stir-Fry:
- 2 ounces brown rice vermicelli
- 1 tablespoon coconut oil
- 1 cup carrot sliced, about 2 small carrots
- 1 tsp garlic minced
- 2 tsp fresh ginger minced
- 1 cup snap peas
- 1 cup red cabbage roughly chopped
- 1 tablespoon + 1 teaspoon honey
- Pinch of salt
- 2/3 cup crushed pineapple
- Cashews optional, for garnish
- Cilantro for garnish
- Sriracha optional, for garnish
Instructions
Make The Cream Sauce:
- Preheat oven to 400°F degrees. Line a small baking sheet with parchment paper.
- Spread the cashews on the baking sheet. Toast in the oven until golden brown, about 10 minutes. Set aside to cool to room temp, roughly 30 minutes.
- After the cashews have cooled, place them in a medium bowl and cover them with water. Cover and refrigerate for 8 hours.
- After the cashews have soaked for 8 hours, drain the water and place them in a small food processor. Add the coconut milk to desired consistency and a pinch of salt. Blend until they form a smooth, creamy sauce, stopping to scrape down the sides as necessary. Cover and refrigerate until ready to use.
Make The Stir-Fry:
- Prepare the noodles according to the package instructions. This typically involves placing the noodles in a large bowl, covering them with boiling water, and letting them stand 5-10 minutes. Once prepared, set aside.
- In a large skillet or wok, melt the coconut oil over medium heat. Add the carrots and toss to coat with oil. Cover the skillet and cook, stirring frequently so that the carrots don't burn, until they begin to become tender, about 5-7 minutes.
- Add the garlic, ginger, snap peas, and cabbage. Cook 2-3 minutes, until the veggies become tender. Add the honey and a pinch of salt. Cook until the liquid has thickened, about 1-2 minutes.
- Drain the noodles. Add the noodles and the pineapple to the skillet. Add the sauce a little at a time until you reach your desired consistency, stirring to make sure everything is well combined. Season to taste with salt.
- Divide the stir-fry between two plates. Garnish with additional cashews, cilantro, and a drizzle of sriracha, if desired. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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