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Easy Healthy Vegetarian Stir Fry with Cashew Cream Sauce

This Easy Healthy Vegetarian Stir Fry with coconut cashew cream sauce is a simple and quick vegan friendly dinner! It's sure to become your new favorite meal!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 People
Calories 515kcal
Author Taylor


  • For the Cashew Cream:*
  • 1/2 Cup Cashews 70g
  • 5-7 Tbsp Light Coconut Milk (depending how thick you like your sauce)
  • Pinch of salt
  • For the Stir fry:
  • 2 Oz Brown rice vermicelli
  • 1 Tbsp Coconut oil
  • 1 Cup Carrot sliced (about 2 small carrots)
  • 1 tsp Garlic minced
  • 2 tsp Fresh ginger minced
  • 1 Cup Red cabbage roughly chopped
  • 1 Cup Snap peas
  • 1 Tbsp + 1 tsp Honey (agave for vegan)
  • Pinch of Salt
  • 2/3 Cup Pineapple tidbits
  • Cashews for garnish (optional) **
  • Cilantro for garnish
  • Sriracha, For garnish (optional)


  • 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.


The sauce can be prepared a day or two ahead if desired. Additionally, you can get away with not using all the sauce in the recipe, but I like mine saucy. Just add it to taste!
* I prefer to toast my nuts, but it's up to you. If you want to toast them, do as you did to make the cashew sauce.


Calories: 515kcal | Carbohydrates: 66g | Protein: 8.1g | Fat: 26g | Saturated Fat: 11.1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 397mg | Potassium: 652mg | Fiber: 6.8g | Sugar: 26.9g | Vitamin A: 8900IU | Vitamin C: 78.4mg | Calcium: 190mg | Iron: 3.1mg