Creamy Cashew Sauce with Broccoli and Brown Rice


  • 1 Tbsp. coconut oil
  • 1 Tbsp. cumin seeds
  • 5 small onions, chopped
  • 8 cloves garlic, chopped
  • 2 c. water, separated
  • 1 1/2 c. raw cashews, separated
  • 1 Tbsp. chicken style seasoning
  • 1 Tbsp. sambar powder
  • 4 Tbsp. nutritional yeast flakes
  • 1 tsp. salt
  • 2 c. vegetable broth
  • 1 bag veggie meat pieces or 1 box tofu, cubed
  • 5 c. cooked brown rice
  • 1 head broccoli, steamed


  1. In skillet, heat coconut oil, cumin seeds, garlic and onions. Cook for about 3 minutes.
  2. Add water to cover, about 1 cup. Add 1 cup cashews, sambar powder, chicken style seasoning, yeast flakes and salt. Add veggie meat or tofu.
  3. In blender combine vegetable broth, 1/2 cup cashews, and some of the onion mixture. Blend until smooth.
  4. Place hot cooked rice in serving dish. Top with onion mixture and broccoli. Spoon sauce over the top.
Browse Cook(s): Ivan Raj Heidi Tompkins
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.