The Pioneer Woman Tasty Kitchen
Profile Photo

Easy Healthy Vegetarian Stir-Fry with Cashew Cream Sauce

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Need some vegetarian stir-fry ideas? This Easy Healthy Vegetarian Stir-Fry with Cashew Cream Sauce is a simple and quick vegan-friendly dinner! It’s sure to become your new favorite meal!

Ingredients

  • FOR THE CASHEW CREAM:
  • ½ cups Cashews (70g)
  • 6 Tablespoons Light Coconut Milk
  • Pinch Of Salt
  • FOR THE STIR-FRY:
  • 2 ounces, weight Brown Rice Vermicelli
  • 1 Tablespoon Coconut Oil
  • 1 cup Carrot, Sliced (about 2 Small Carrots)
  • 1 teaspoon Garlic, Minced
  • 2 teaspoons Fresh Ginger, Minced And Divided
  • 1 cup Snap Peas
  • 1 cup Red Cabbage, Roughly Chopped
  • 4 teaspoons Honey (agave For Vegan)
  • Pinch Of Salt
  • ⅔ cups Pineapple Tidbits
  • Cashews, For Garnish (optional, See Note)
  • Cilantro And Sriracha, For Garnish (optional)

Preparation

For the cream:
Preheat oven to 400ºF and line a small baking sheet with parchment paper. Place 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 in a medium bowl and cover with water. Cover and refrigerate for 8 hours.

Once the cashews have sat for 8 hours, drain water and add soaked cashews into a small food processor. Add coconut milk and a pinch of salt and blend until you have 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.

For the stir-fry:
Prepare noodles according to package instructions—my package 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 coconut oil over medium heat until melted. Add 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 garlic, ginger, snap peas and cabbage and cook 2–3 minutes, until veggies become tender. Add honey and a pinch of salt and cook until honey has thickened, about 1–2 minutes.

Drain noodles and add into the pot along with pineapple tidbits. Add 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 plates and garnish with additional cashews, cilantro and optional sriracha and devour.

Notes:
1. 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!
2. I prefer to toast the nuts used for garnishing, but it’s up to you. If you want to toast them, do as you did to make the cashew sauce.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Flourless Chocolate Cake (Dairy-Free, Gluten-Free)
Profile Photo by Cathy Brak in Special Dietary Needs
This rich, decadent Flourless Chocolate Cake is made easily with only...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Zoodles with Beet Pesto
Profile Photo by Patricia @ ButterYum in Sides
You'll turn heads with when you serve this pretty in pink...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Garlic Mashed Cauliflower
Profile Photo by Howie Fox in Special Dietary Needs
Incredibly tasty yet still low carb, this spin on the classic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Fluffy Vegan Blueberry Muffins
Profile Photo by Nutriciously in Special Dietary Needs
Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Creamy Low-Fat Vegan Mac ’n’ Cheese
Profile Photo by Nutriciously in Special Dietary Needs
This delicious creamy mac and cheese is 100% vegan. It's also...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy