Author: It's finally here, my Vegan Butter Cauliflower recipe! This is my version of butter chicken... but without the butter and without the chicken. This recipe took a lot of testing to make it oh so perfect, and I am so excited to finally share it with you.
Not only was I looking for excellent vegan replacements for both butter and chicken, but after discovering that a lot of traditional butter chicken recipes required an entire cup (!) of butter and additional cups of whipping cream, I cringed, and knew I wanted to make this one a little healthier too.
So I present you my (mostly) guilt-free Vegan Butter Cauliflower. Tah dah!
This recipe happens to be super easy too, in true fuss-free vegan style. Just add raw cashews, tomato paste, and a bunch of spices to a blender, and you've just made your sauce. Then add two tablespoons of vegan butter (I still wanted a bit of that butter taste, but reduced it by a whopping 14 tablespoons), saute up some onion and garlic in a pan, pour in the sauce, add the cauliflower florets, and simmer until tender. Yep, it's that easy peasy!
And oh man does it taste fantastic!! I've been eating this pretty much every day for a week because I'm madly in love. Creamy tomato-y goodness, packed full of spices, just so much deliciousness in a bowl it's difficult to comprehend.
Serve it up with some rice, naan bread, and a little cilantro, and be prepared for comfort food heaven.
To make Vegan Butter Cauliflower: add all of the ingredients to a high-powered blender and blend until smooth and creamy.
If you do not have a high-powered blender, you may want to soften the cashews first by boiling them in water for 10 minutes, draining, and then adding to the blender with all of the remaining ingredients. This will ensure a smooth sauce.
For the butter cauliflower, melt the vegan butter in a large pan or pot. When melted add the onion and garlic and sauté until the onion turns translucent and just begins to brown.
Pour in the prepared sauce and stir in the cauliflower florets. Cover and bring to a simmer. Stir the cauliflower often so the sauce doesn't burn on the bottom of the pan.
Cook until the cauliflower is fork tender, about 10 minutes. Serve over rice with a side of naan and a garnish of cilantro.
(click stars to vote)
Vegan Butter Cauliflower
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Ingredients
For the sauce:
- 2 ¾ cups water
- ½ cup raw cashews
- 1 156ml can tomato paste
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon powdered ginger
For the butter cauliflower:
- 2 tablespoons vegan butter
- 1 yellow onion,, chopped
- 4 cloves garlic,, minced
- ½ head cauliflower,, cut into florets (about 6 cups)
For serving:
- cooked rice
- naan bread
- 1 handful cilantro,, roughly chopped
Instructions
- For the sauce, add all of the ingredients to a high-powered blender and blend until smooth and creamy. If you do not have a high-powered blender, you may want to soften the cashews first by boiling them in water for 10 minutes, draining, and then adding to the blender with all of the remaining ingredients. This will ensure a smooth sauce.
- For the butter cauliflower, melt the vegan butter in a large pan or pot. When melted add the onion and garlic and sauté until the onion turns translucent and just begins to brown. Pour in the prepared sauce, and stir in the cauliflower florets. Cover and bring to a simmer. Stir the cauliflower often so the sauce doesn't burn on the bottom of the pan. Cook until the cauliflower is fork tender, about 10 minutes. Serve over rice with a side of naan and a garnish of cilantro.
Rebecca Regnier says
This was BOMB!! So delicious and so healthy! I used extra tablespoons of Miyoko's Vegan butter cause it's so good I couldn't help myself.
I dont eat rice so I served this with a vegan coconut flour naan recipe I found on another site https://myheartbeets.com/coconut-flour-naan/print/12145/.
Thank you for creating such a masterpiece, soooo grateful!!
Sam Turnbull says
You're most welcome, Rebecca! So very happy you loved it so much 🙂
Dawn says
I am not a great lover of cauliflower but this is amazing. My meat eating husband enjoyed it and said he would have it again. Thanks for your recipes- I love trying new ones out.
Sam Turnbull says
You're most welcome, Dawn!! Thrilled you enjoyed it so much 🙂
T says
What is best to use in place of cashews?
Tracy says
I only made this yesterday and I used LSA, tasted great.
Sam Turnbull says
Blanched almonds or macadamia nuts will work well. Enjoy!
Susanna Prins says
I just wanted to share that I have been vegan for a year and this is my favorite recipe to date. 🙂
Sam Turnbull says
Oh that's so awesome,Susanna! So happy you loved them so much 🙂
Sadie says
Ive made this a few times and loved it. I am making it for a potluck at work, do you think that it will be okay if i warm it in a crock pot to serve? Also do you think cashew butter would work instead of cashews? That is all i have on hand right now.
Sam Turnbull says
Warming it should work fine. Cashew butter might work ok, but the result would be different as the cashews are blended to the point of the oil being released to make cashew butter.
Nishila says
Hi Sam. I’m loving your recipes! I tried the vegan butter cauliflower and found it way too acidic. Is there a way to get around that?
Sam Turnbull says
The acidity would come from the tomato paste, so you could reduce to taste.
Tiffany B. says
This is very good. I have never had it before so I do not have anything to compare it to. This is another keeper!
Sam Turnbull says
Yay! 🙂
Pascale says
This is really good! I had this cauliflower that was about to pass out and I had to save it, found this recipe and almost had all the ingredients, except I didn’t have a can of tomato paste, I had a little from a tube but I used ketchup instead and it was great!! It must’ve been a bit sweeter but to me it was perfect to balance the spices, I’ll definitely do it again!
Sam Turnbull says
Wonderful!! So happy you enjoyed it so much 🙂
grace says
really great! i made this tonight and it was fantastic, i used coconut oil instead of vegan butter because i couldn't find any but it was still amazing! love this site 🙂 thanks so much
grace says
tried to mark 5 stars before :p
Sam Turnbull says
Wonderful!! Thrilled you loved the recipe so much, Grace 🙂
Mary K says
Howdy! I was wondering what brand of vegan naan bread you buy, and where??
I’m building my weekly meal plan and would love to make this!!
Thanks!
Sam Turnbull says
I just bought this naan bread in my local grocery store which happened to be vegan. You could also use a fluffy pita bread if your grocery store doesn't carry naan.
derin says
Hey Sam! Can this recipe be made in bulk and meal prepped to be eaten throughout the week? I'd be thrilled if you told me it'd keep fresh for about +4 days in the fridge!! thanks
Sam Turnbull says
Hi derin! Yes, I imagine it should work fine. It's never lasted longer than 4 days in my house, but that's because I devour it all quickly, but it should keep well. Enjoy!
Jenn P says
Would love to try this recipe. We are trying to avoid oils right now, so I use a lot of water/vege stock to simmer things like onions. Would that work in place of the vegan butter? Is there something out there that could replace the butter flavour while still being oil-free?
Sam Turnbull says
Not that I know of! You could just skip it and do a broth sautee. Enjoy!
Zaine says
Hi. This looks great and I would love to cook it at school, however, we have a nut free policy. Is there any way it could be made without cashews? Thanks
Sam Turnbull says
You could try using coconut milk, but then it will taste more like a coconut milk based curry and not as much like a butter flavour.
Arun Bhatia says
My wife and daughter have a nut allergy. Would raw sunflower seeds work or any other ideas?
Sam Turnbull says
I haven't tried it but I'm sure they would work. The sauce will likely be a little less creamy and might have a green tinge. Hope that helps!
Alexandra Colacito says
I bought a package of Upton seitan the other day. Think it would work crumbled into this, at the end, for a boost of extra protein?
Sam Turnbull says
I'm sure it would be fine. Enjoy!
Juanita Mitchell says
My whole family loved this recipe!! I did also add half a cup of lite coconut milk and 2 TBSP of Agave. It's definitely a Keeper!!!
Sam Turnbull says
Wonderful, so happy you enjoyed it!
Darlene says
I'm going to make this in an electric pressure cooker. What do you think?
Sam Turnbull says
I wouldn't. It takes only 10 minutes to cook the cauliflower in a pan, and you don't want to risk overcooking the cauliflower in the pressure cooker as it would be mushy. I hope you enjoy it either way! 🙂
Darlene says
It was delicious. I made it in the pan!
Sam Turnbull says
Awesome!
Natalie Enderby says
This looks wonderful, I can’t wait to try it! My only problem is I don’t have a blender as I live in a bus with no power. How else could I make the sauce please? Thank you
Sam Turnbull says
Everything has to be blended to smooth creamy consistency, so I am not sure how you would do it without a blender!
Deborah Zak says
HI SAM,
Do you use a large or small or maybe even a medium onion for this recipe? Making it tonight!.
Sam Turnbull says
You can really use however much or little onion you like, but a medium yellow onion would be a good place to start 🙂
Ashleigh says
Made this tonight and my family loved it! Even my husband who is on the fence when it comes to Indian food. It made so much sauce I added some peas and beans too. It was So delicious! My 10 month old ate until her bowl was clean.
Sam Turnbull says
That's wonderful, Ashleigh! Thrilled you all enjoyed it so much 🙂
Amy says
Finally tried this tonight and it was delish. Sadly my blender didn’t get the cashews finely blended (I boiled them first) but it didn’t really matter. Thanks Sam!!
Sam Turnbull says
So happy you enjoyed it Amy!! 🙂
Alicia says
I made this for my family last night and it was fabulous. I have been eating Indian my whole life (it was the first solid food I had as a baby) and this recipe was truly amazing. It was tangy, creamy, and delicious. I haven't had butter chicken since I was 14 (now 41) and this brought me back. My 9 year old also loved it. I made two batches for leftovers and sent some over to my meat eating mom. Bravo - you knocked it out of the park and I look forward to trying more of your recipes! Thank you!
Alicia
Vancouver, Canada
Sam Turnbull says
Wow! That's wonderful, Alicia! Thrilled you enjoyed it so much and that it brought you back! Will I see you on Sunday at VegExpo or on Tuesday for my pop-up dinner in Vancouver? 🙂
Alicia says
Unfortunately, Hope to catch you soon and love everything you do and promote! ✨