Vegan Chicken with White Sauce
Indulge in a creamy, plant-based delight with this Vegan Chicken with White Sauce recipe, a satisfying twist on the classic comfort food. Featuring tender vegan chicken pieces paired with a luscious, dairy-free white sauce made from cashew cream and flavorful vegetable broth, this dish is rich, hearty, and bursting with umami from sautéed mushrooms and nutritional yeast. A hint of lemon juice adds brightness, while fresh parsley delivers a pop of herbaceous freshness. Ready in just 45 minutes, this recipe is perfect for weeknight dinners or special occasions. Serve it over pasta, rice, or a bed of steamed vegetables for a versatile meal that is as nourishing as it is indulgent. Perfect for vegans and anyone seeking a comforting, dairy-free option.
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Recipe Information
Ingredients
- 400 g Vegan chicken pieces (store-bought or homemade)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 150 g Button mushrooms, sliced
- 2 tablespoons All-purpose flour
- 500 ml Vegetable broth
- 150 ml Cashew cream
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the vegan chicken pieces and sauté for about 5-7 minutes until they are slightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms and cook for 5 minutes, until they start to soften.
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1 minute.
Slowly pour in the vegetable broth, whisking continuously to prevent lumps.
Bring the mixture to a simmer and cook for 5 minutes, stirring frequently, until it thickens.
Stir in the cashew cream, nutritional yeast, lemon juice, salt, and black pepper.
Return the vegan chicken pieces to the skillet and stir to coat them evenly with the sauce.
Simmer for another 5 minutes, until everything is heated through and well combined.
Garnish with chopped fresh parsley before serving.
Serve the vegan chicken with white sauce over your choice of pasta, rice, or vegetables.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 29.7 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 390 mg | 30% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3493 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.
