Name: Vegan Chunky Marry Me Chicken with Cashew Cream Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 12 h 37 min
Cuisine: Vegan American
Ingredients: 18 ounces vegan chicken filets (4 pieces); 1/2 cup vegetable broth (120 ml); 1/4 cup olive oil (60 ml); 1 tbsp Italian seasoning (5 g); 1/4 cup raw cashews (37 g), soaked overnight; 1/2 cup water (120 ml); 2 tbsp nutritional yeast (16 g); 3 tbsp olive oil (45 ml); 3 cloves garlic, minced; 1/2 tsp dried thyme; 1/2 tsp red pepper flakes; 1/4 tsp dried oregano; 3/4 cup vegetable broth (180 ml); 1/2 tsp onion powder; 1/3 cup finely chopped sun-dried tomatoes (40 g); 3/8 tsp salt (adjust to taste); 2 tbsp chopped fresh basil for topping

There’s something incredibly comforting about a creamy, savory dish that feels both indulgent and wholesome. This Vegan Chunky Marry Me Chicken with Cashew Cream Recipe is exactly that—a luscious, plant-based version of a classic that’s bursting with flavor and texture. Trust me, it’s worth every minute of the marinating and simmering.

A dark pan contains four pieces of cooked chicken covered in a thick creamy sauce that is light orange with bits of seasoning and small pieces of red sun-dried tomatoes. Bright green basil leaves are scattered on top of the chicken and sauce. A metal spoon rests inside the sauce on the right side of the pan. The pan handle is wooden and dark. The pan sits on a white marbled surface with a pink cloth underneath the handle. Above the pan, there is a small white bowl with light beige flakes and a wooden spoon, along with a wooden spoon filled with dried herbs and green leaves scattered around. To the upper right, there is a glass jar with a reddish liquid inside. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Chunky Marry Me Chicken with Cashew Cream Recipe
Top Tip
How to Serve Vegan Chunky Marry Me Chicken with Cashew Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Chunky Marry Me Chicken with Cashew Cream Recipe

Why You'll Love This Recipe

I genuinely get excited every time I make this Vegan Chunky Marry Me Chicken with Cashew Cream Recipe because it hits all the right notes: creamy, garlicky, herbaceous, and just the right bit spicy. It’s a dish that feels fancy but is surprisingly easy to bring together once your ingredients are prepped.

Rich and creamy sauce: The cashew cream adds a velvety texture that truly elevates the whole dish.
Simple ingredients, big impact: All the flavors come from everyday pantry staples you can find anywhere.
Perfectly marinated “chicken”: The savory marinade makes the vegan chicken so tender and flavorful.
Impress without the stress: It looks like something you’d order at a restaurant, but you can easily whip it up at home.

Ingredients & Why They Work

When you combine marinated vegan chicken with a garlicky, cashew-based sauce and a touch of sun-dried tomatoes, you get a dish that’s layered with flavor and texture. Each ingredient was chosen for how it builds on the one before it—here’s a quick look at what makes them shine.

Flat lay of four large vegan chicken filets resembling chicken breasts, a small pile of raw cashews, three whole garlic cloves unpeeled, a small bunch of fresh basil leaves, a small white ceramic bowl filled with finely chopped sun-dried tomatoes, a small white ceramic bowl of mixed Italian seasoning herbs, a small white ceramic bowl of red pepper flakes, a small white ceramic bowl of dried thyme, a small white ceramic bowl of dried oregano, a small white ceramic bowl of nutritional yeast powder, a small white ceramic bowl of coarse salt, two small white ceramic bowls with golden olive oil, and a small white ceramic bowl filled with clear vegetable broth, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegan chicken filets: These are your protein base; choosing a brand or homemade variety with a good texture makes all the difference.
Vegetable broth: Adds depth and moisture to both marinade and sauce without overpowering.
Olive oil: Brings richness and helps those herbs and spices blossom with flavor.
Italian seasoning: A classic herb blend that complements the garlic and sun-dried tomatoes perfectly.
Raw cashews: Soaked overnight, they blend into the creamiest, smoothest dairy-free “cream” for the sauce.
Nutritional yeast: Adds a subtle cheesy, umami punch to the cashew cream.
Garlic cloves: Sautéed until fragrant, they provide that irresistible aroma and warmth.
Dried thyme, red pepper flakes, oregano: These herbs and spices boost the sauce’s complexity and just the right amount of spice.
Sun-dried tomatoes: Their concentrated sweetness balances the savory cashew cream beautifully.
Onion powder and salt: Essential for seasoning and enhancing all the components.
Fresh basil: Acts as a bright, fresh garnish that lifts the whole dish at serving time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Vegan Chunky Marry Me Chicken with Cashew Cream Recipe is how versatile it is. I often tweak it depending on what I have on hand or my mood, and I encourage you to do the same—you really can’t go wrong.

Variation: Sometimes, I swap out the sun-dried tomatoes for roasted red peppers when I want a slightly sweeter, milder sauce. It’s a simple twist that still packs a ton of flavor.
Spice it up or down: If you like more heat, don’t hesitate to add extra red pepper flakes. For a milder version, just skip them altogether.
Swap the vegan chicken: I know some friends who prefer using thick slices of grilled tofu or seitan instead. They work beautifully here, especially with the marinade soaking in overnight.
Herb swaps: Feel free to experiment with fresh oregano or thyme if you have them instead of dried—it brightens the sauce with herbal freshness.

Step-by-Step: How I Make Vegan Chunky Marry Me Chicken with Cashew Cream Recipe

A serving of two thick slices of light brown layered savory loaf, covered with creamy sauce speckled with herbs and red spices, sits on a white plate. The layered loaf has a soft, tender texture and is topped with two pieces of bright red sun-dried tomatoes and a fresh green basil leaf. The plate is decorated with a few more fresh basil leaves, and creamy sauce pools around the food, lightly smeared near the edge. A silver fork and knife rest partially on the plate, with a piece of the loaf pierced by the fork. The background surface has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Marinate the Vegan Chicken

First, slice your vegan chicken into cutlets or breasts if needed—this depends on the brand or homemade type you’re using. I find that cutting them into four sizeable pieces works best to soak up all that marinade flavor. Then, mix the vegetable broth, olive oil, and Italian seasoning, and pour it over the sliced “chicken” in a deep pan. Cover it up tightly and pop it into the fridge overnight. The longer it marinates, the tastier it gets, so flipping it halfway through really helps even absorption.

Step 2: Blend the Cashew Cream

Drain your soaked cashews, then toss them into a blender with water and nutritional yeast—blend until silky smooth, about 30 seconds. I always taste a little here to see if it needs a pinch more nutritional yeast for that cheesy undertone. If you’re short on time, quick-soaking cashews with hot water works too, just give it about 25 minutes.

Step 3: Sear the Vegan Chicken Filets

Heat two tablespoons of olive oil in a skillet on medium-high. When it’s hot enough that a drop of water sizzles away, add your marinated vegan chicken filets. Sear them for 2-3 minutes on each side—look for that gorgeous golden-brown color and even a little char. If you’re nervous about overcooking, remember vegan chicken cooks fast and it keeps cooking a bit once you add the sauce. When done, set them aside and wipe down the skillet briefly with a paper towel.

Step 4: Build the Sauce

In the same skillet, heat another tablespoon of olive oil over medium heat. Toss in the minced garlic, dried thyme, oregano, and red pepper flakes and sauté for about a minute until the garlic is fragrant but not browned. Then pour in the vegetable broth and cashew cream, add onion powder and the finely chopped sun-dried tomatoes, plus salt to taste. Stir and let this simmer for about 30 seconds—it’ll already smell incredible.

Step 5: Combine and Simmer

Gently nestle the seared vegan chicken back into the sauce and bring it to a gentle simmer. Let everything cook together for 3-4 minutes so the sauce thickens slightly and the “chicken” soaks up those gorgeous flavors. Taste and adjust the salt if needed. Just before serving, sprinkle chopped fresh basil over the top to add that fresh, vibrant punch.

Top Tip

From cooking this Vegan Chunky Marry Me Chicken with Cashew Cream Recipe many times, a few tricks make the day-to-day easier and the results tastier. Here’s what I’ve learned so you can avoid rookie mistakes and get it just right.

Marinate thoroughly: Don’t rush the marinating process—overnight yields the best flavor, but even a couple hours will help. Flip the pieces halfway to ensure all sides soak up the goodness.
Don’t skip the sear: Browning the vegan chicken before simmering enhances texture and flavor tremendously. Avoid overcrowding the pan, so each piece crisps up rather than steams.
Blend the cashews well: If your blender isn’t super powerful, blend the cashews with the water first until smooth before adding the nutritional yeast. This prevents graininess.
Serve immediately: The sauce is best fresh—the vegan chicken absorbs it quickly, so leftovers will have less sauce if stored too long with it.

How to Serve Vegan Chunky Marry Me Chicken with Cashew Cream Recipe

Vegan Chunky Marry Me Chicken - Serving Suggestion

Garnishes

I love topping this dish with plenty of fresh chopped basil because it adds a bright, fresh flavor that contrasts beautifully with the creamy sauce. Sometimes I sprinkle a little freshly cracked black pepper on top too, for a subtle kick and lovely aroma.

Side Dishes

One of my favorite ways to serve this is alongside creamy mashed potatoes or fluffy jasmine rice—the sauce soaks right in, making every bite a delight. Roasted seasonal veggies or a simple garlicky sautéed spinach also work perfectly to add some freshness and crunch.

Creative Ways to Present

For special occasions, I’ve plated the Vegan Chunky Marry Me Chicken with Cashew Cream Recipe over a bed of silky polenta or alongside herbed quinoa for a colorful presentation. Adding edible flowers or microgreens on top instantly makes it feel elevated and restaurant-worthy!

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge for up to 3 days. Because the vegan chicken absorbs the sauce quickly, I store the sauce separately when possible. Reheat gently on the stove or in the microwave, stirring often to keep it creamy.

Freezing

I’ve frozen this dish once or twice with decent results—the texture softens slightly, but the flavors hold up well. Freeze in airtight containers without fresh herbs. Thaw overnight in the fridge before reheating.

Reheating

When reheating, I like to gently warm the sauce on low heat, stirring frequently. Add a splash of vegetable broth or water if it seems too thick. Then add the vegan chicken pieces back in to warm through without drying out.

Frequently Asked Questions:

What can I use as a substitute for vegan chicken in this recipe?

If you don’t have vegan chicken on hand, tofu or seitan are fantastic substitutes. Just marinate them the same way to soak up all those flavors and cook similarly. Firm tofu works best because it holds its shape well.

Can I make the cashew cream ahead of time?

Absolutely! You can prepare the cashew cream up to 2 days in advance and keep it refrigerated in an airtight container. Give it a good stir before adding it to the sauce, and if it thickens too much, just thin it out with a splash of water.

What’s the best way to soak cashews quickly?

The quickest way is to pour boiling water over the cashews and let them soak for around 25 minutes. This softens them enough to blend into a creamy sauce without needing to soak overnight.

Can I store the Vegan Chunky Marry Me Chicken with Cashew Cream recipe for leftovers?

Yes, but it’s best to store the sauce separately from the vegan chicken to avoid sogginess. When reheating, combine them gently on the stove and add a little broth if the sauce thickened too much.

Final Thoughts

I hope you enjoy making this Vegan Chunky Marry Me Chicken with Cashew Cream Recipe as much as I do. It’s one of those dishes that feels like a hug in a bowl—comforting, satisfying, and packed with flavor. Whether you’re cooking for friends, family, or just indulging yourself, it’s a recipe that invites you to slow down and savor every bite. Give it a try and tell me how it turns out—I bet it will become a staple in your kitchen!