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Vegan Spiced Cashew Rice

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  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 1 hour
  • Yield: 2-4 1x


You can serve this as a side dish, or make it a one-pot dinner by mixing in your favorite protein.


  • 1 tbsp coconut oil
  • 1½ tbsp fresh grated ginger
  • 2 scallions, sliced
  • 1 clove garlic, minced
  • 1 cup long brown rice
  • 2¼ cups vanilla cashew milk
  • ¼ to ½ tsp salt (to taste)
  • ½ tsp turmeric
  • ½ tsp chili powder
  • ¼ to ½ tsp black pepper (or to taste)
  • ? cup raw cashews
  • ½ tbsp soy sauce
  • ½ tbsp agave
  • 1 tsp curry powder
  • ½ tsp turmeric
  • Pinch of cayenne (optional)
  • 1 cup chopped cilantro


  1. In a large, deep non stick skillet, saute scallions and ginger in coconut oil for 2-3 minutes. Add garlic and continue cooking for another minute. Add 1 cup rice and cook for 2 more minutes, stirring constantly
  2. Add cashew milk, add salt, turmeric, chili powder and pepper. Bring to a boil, cover and simmer for 40-45 minutes, until tender (but not mushy) and all the liquid has been absorbed
  3. In the meantime, prepare the cashews: combine in a medium bowl with soy sauce, agave, curry powder, turmeric and cayenne (if using). Toss well
  4. Add to a non stick skillet lightly coated with non stick spray. Cook at medium low heat for 3-5 minutes, stirring constantly and keeping an eye so they don’t burn. Let them cook and store them in the freezer until ready to serve (see note)
  5. Once the rice is done and ready to serve, add cashews and chopped cilantro and toss well


Cashews can get soft after cooking. Storing them in the freezer will keep them firm and crunchy

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Side Dish
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