This Vegan cashew stir fry has just three main ingredients and is super easy to make. The fast, better-than-takeout sauce levels up this entire dish! It wraps over buttery cashews, crisp celery, and carrots. Plant-based, so Meatless Mondays really have become something to look forward to.
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Table of contents
Growing up, eating Chinese food on Sundays after church or as Friday night dinner was a thing. That Chinese cashew stir fry, I loved it.
The Chinese cashew stir fry sauce was addicting!
One important thing though, I never could get enough cashews.
Funny to think about it, because nowadays, I still feel the same if I order Chinese takeout, it’s never enough cashews.
Not only have I become inspired to make my own vegan version, but I can add as many cashews as I want, hehe!
What is Vegan Cashew Stir Fry
The nutty, buttery, and rich flavor of cashews make it a non-negotiable when choosing this exciting nut as the main star of the recipe. It adds protein, flavor, and texture.
During times that I’m plant-based or in need of a meat replacement, cashews are a satisfying substitute.
When it comes to vegan dishes, texture is a big deal so add those yummy morsels in with gently stir fried veggies and a creamy, savory sauce…this vegan cashew stir fry is golden.
Versatility in Cashew Stir Fry
Once you land this foundational recipe, feel free to use it as the base for so many more interpretations. You can add meats, seafood, other plant proteins, and more veggies that suit your taste and lifestyle.
The incredible, super tasty, very simple-to-make sauce ties everything together and is a main component of creating the perfect cashew stir fry, so enjoy the journey and taking this step by step tutorial to make the best sauce for this dish.
To really get the recipe to near perfection, follow the Top 10 Tips for the Perfect Stir Fry that can be applied to any stir fry your heart desires.
Health Benefits of Cashews
Cashews possess a range of health benefits, making them an excellent choice for this stir fry.
- good source of plant protein
- healthy fats
- rich in fiber
- contains antioxidants and vitamins
What’s up with the Chinese sauce?
The secret ingredient is Shaoxing wine, but it’s not much of a secret. Whenever you are eating that Chinese takeout and can’t stop eating those addicting and saucy dishes, it’s the Shaoxing wine.
It’s easy to find in most major groceries (Asian foods isle) and it gives the sauce that definite Asian stir fry, lip-smacking, savory and sweet taste. It’s so good and it will take your sauce to the moon.
It doesn’t matter that this dish requires very few main ingredients, the sauce can make or break a dish. This one, makes the cut!
Ingredients
- Whole Cashews – Roasted and salted work well. You can also use raw, or unsalted per your preference.
- Carrots – Slice thin.
- Celery – Slice thin and uniformly like the carrots.
- Garlic – Minced
- Yellow Onion – Chopped
- Toasted Sesame Oil
- Coconut Oil – or high heat tolerant
- Black or White Pepper
- Scallions
Cashew Stir Fry Sauce
Mix these ingredients together prior to adding to the stir fry. Set aside. Use a whisk to mix well.
- Vegetable Broth
- Shaoxing Wine – A must have for that Chinese takeout flavor. This ingredient is as important as wine in a butter sauce. Shaoxing wine brings a depth of flavor, a touch of sweetness, and balance to the sauce. This is available at most major grocery stores in big cities, or any Asian store.
- Soy Sauce – Regular or low sodium is fine depending on your preference.
- Vegan Oyster Sauce – Available at most natural food stores and Asian stores, vegan oyster sauce is the umami, sweet, salty that has to go in stir fry sauce.
- Cornstarch – Mix well into the cold sauces by using a whisk. This will give the sauce that takeout-style sauce that coats the ingredients and carries the flavors through the recipe. While this can be optional, this recipe is very simple and adding this ingredient really creates the sauce and makes the entire dish stand out.
Equipment
- Large Pan – Cast iron, wok, or braiser pan all work well for this dish.
- Deep Spoon Spatula – A tool for mixing and gently tossing the ingredients.
- Small Bowl – To mix the sauce.
- Whisk
How to Make Cashew Stir Fry Vegan Style
- First prep your sauce. Mix the sauce ingredients in a small bowl. Use a whisk to incorporate the corn starch until it is completely dissolved. Set aside.
- Mince the garlic, chop the onions, and cut the celery and carrots very uniformly and thin. Leave the cashews whole.
- Heat your pan over medium heat. Add avocado or coconut oil.
- Next add the onions and the cashews. Let them sit so they sear and brown a little.
- Make room in the pan, and add minced garlic. Sauté and then mix well with the cashews and onions.
- Add the celery and carrots. Toss and incorporate for a minute.
- Pour the sauce in, all over the ingredients. Mix well and fold gently.
- The sauce should be bubbling for one minute.
- Turn the heat down and mix well, tossing periodically so the sauce doesn’t burn.
- Add the sesame oil. Then, sprinkle pepper.
- After 3 minutes and when the veggies are still colorful but more tender, remove from heat. Garnish with scallions. Serve and enjoy!
Add Ins and Variations
- You can add any protein you like in addition to the cashews and veggies.
If you choose to do so…brown the protein (meat, seafood, tofu) first thing.
Season it with some salt. Remove it from the pan and then add it back to the mixture at the end. This allows the extra protein to be flavorful without being overcooked.
- You can also add more veggies such as shiitake mushrooms, snap peas, and chopped baby bok choy.
- You can also add more aromatics or spice such as minced ginger or dried red chilis to make it spicy.
Keeping it simple is best in order to highlight the cashews. Don’t like cashew? Then try almond slivers or peanuts.
Explore more stir fry like Vegetable stir fry, Soba Noodle Stir Fry, and Chicken and Vegetables Stir Fry
Questions
Is this gluten free?
Yes, use gluten-free sauces and everything in this dish will be vegan and gluten free.
Can I store leftovers?
Yes, leftovers are good for 1-2 days. Be sure to store in an airtight container or glass container for maximum freshness. Reheat on stove or microwave.
So Easy Vegan Cashew Stir Fry
Equipment
- large pan Cast iron, wok, or braiser pan all work well for this dish.
- deep spoon spatula A tool for mixing and gently tossing the ingredients.
- small bowl To mix the sauce.
Ingredients
- ¾ cup Whole Cashews
- 1 cup Carrots slice thin
- 1 cup Celery Slice thin and uniformly like the carrots.
- 4 cloves Garlic minced
- ½ half Yellow Onion chopped
- 1 tbsp Toasted Sesame Oil
- ½ tbsp Coconut Oil or high heat tolerant
- ½ tsp Black Pepper
Stir Fry Sauce
- ½ cup Vegetable Broth
- 2 tbsp Shaoxing Wine
- 2 tbsp Soy Sauce – Regular or low sodium
- 1 tbsp Vegan Oyster Sauce
- ¾ tbsp Cornstarch
Instructions
- First prep your sauce. Mix the sauce ingredients in a small bowl. Use a whisk to incorporate the corn starch until it is completely dissolved. Set aside.½ cup Vegetable Broth, 2 tbsp Shaoxing Wine, 2 tbsp Soy Sauce – Regular or low sodium, 1 tbsp Vegan Oyster Sauce, ¾ tbsp Cornstarch
- MInce the garlic, chop the onions, and cut the celery and carrots very uniformly and thin. Leave the cashews whole.¾ cup Whole Cashews, 1 cup Carrots , 1 cup Celery , 4 cloves Garlic , ½ half Yellow Onion
- Heat your pan over medium heat. Add avocado or coconut oil.½ tbsp Coconut Oil
- Next add the onions and the cashews. Let them sit so they sear and brown a little.
- Make room in the pan, and add minced garlic. Sauté and then mix well with the cashews and onions.
- Add the celery and carrots. Toss and incorporate for a minute.
- Pour the sauce in, all over the ingredients. Mix well and fold gently.The sauce should be bubbling for one minute.Turn the heat down and mix well, tossing periodically so the sauce doesn't burn.
- Add the sesame oil.1 tbsp Toasted Sesame Oil
- Sprinkle pepper to taste.Mix well with the sauce, folding and tossing consistently to coat everything with the sauce.½ tsp Black Pepper
- After 3 minutes and when the veggies are still colorful but more tender, remove from heat. Serve and enjoy!
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