Vegan Butter Chicken Sauce
Indulge in the rich, creamy goodness of this Vegan Butter Chicken Sauce, a delectable plant-based twist on the classic Indian favorite. Bursting with aromatic spices like garam masala, smoked paprika, and ground coriander, this sauce is perfectly balanced with the sweetness of maple syrup, the creaminess of cashew cream and coconut milk, and the zesty freshness of lemon juice. Quick and easy to prepare in just 40 minutes, it’s the ultimate vegan comfort food to transform your favorite plant-based protein or grain into a restaurant-worthy meal. Garnished with fresh cilantro, this dairy-free, gluten-free recipe is perfect for weeknight dinners or special occasions. Whether you're a seasoned vegan or simply exploring meatless options, this vegan butter chicken sauce is sure to become a go-to in your recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1.5 cups tomato puree
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup cashew cream
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the finely chopped onion and cook until the onion is soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan and sauté for an additional 2 minutes, stirring frequently.
Stir in the garam masala, ground cumin, ground coriander, smoked paprika, and cayenne pepper. Toast the spices for about 1 minute until they release their aroma.
Pour in the tomato puree and stir to combine, allowing it to cook for about 5 minutes, stirring occasionally.
Add the full-fat coconut milk and cashew cream to the pan, stirring well until the sauce is smooth and begins to simmer.
Reduce the heat to low and simmer the sauce for about 15 minutes, stirring occasionally.
Add the maple syrup, fresh lemon juice, salt, and black pepper to the sauce. Stir well to combine.
Taste the sauce and adjust seasoning as needed.
Garnish with fresh chopped cilantro before serving.
Enjoy the vegan butter chicken sauce over your preferred plant-based protein or grain.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 115.8 g | 579% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2117 mg | 92% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 64.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3486 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
