Vegan Butter Chicken Sauce

Dive into the warm, comforting flavors of this creamy Vegan Butter Chicken Sauce, a plant-based twist on the classic Indian dish. Crafted with rich coconut milk, velvety cashew cream, and an aromatic blend of spices like garam masala, smoked paprika, and cumin, this sauce delivers bold, authentic flavor without the dairy or meat. The subtle sweetness of maple syrup and a touch of fresh lemon juice create a perfect harmony of flavors, while a garnish of fresh cilantro adds a pop of color and freshness. Ready in just 40 minutes, this luscious sauce pairs beautifully with tofu, chickpeas, or your favorite plant-based protein, making it the ultimate addition to any vegan meal. Whether ladled over fluffy basmati rice or served with warm naan, this dairy-free butter chicken sauce is sure to become a weeknight favorite.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the finely chopped onion and cook until the onion is soft and translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the pan and sauté for an additional 2 minutes, stirring frequently.

Step 4

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.

Step 5

Pour in the tomato puree and stir to combine, allowing it to cook for about 5 minutes, stirring occasionally.

Step 6

Add the full-fat coconut milk and cashew cream to the pan, stirring well until the sauce is smooth and begins to simmer.

Step 7

Reduce the heat to low and simmer the sauce for about 15 minutes, stirring occasionally.

Step 8

Add the maple syrup, fresh lemon juice, salt, and black pepper to the sauce. Stir well to combine.

Step 9

Taste the sauce and adjust seasoning as needed.

Step 10

Garnish with fresh chopped cilantro before serving.

Step 11

Enjoy the vegan butter chicken sauce over your preferred plant-based protein or grain.

Nutrition Facts

Serving size	(1186.6g)

Amount per serving	% Daily Value*
Calories	2201.2

Total Fat 180.3g	0%
Saturated Fat 119.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2565.5mg	0%
Total Carbohydrate 144.5g	0%
Dietary Fiber 28.7g	0%
Total Sugars 73.1g
Protein 41.9g	0%

Vitamin D 0IU	0%
Calcium 314.9mg	0%
Iron 32.9mg	0%
Potassium 4096.0mg	0%

*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.

Source of Calories

Fat: 68.5%

Protein: 7.1%

Carbs: 24.4%