Recipe

Vegan-Friendly Cashew Chicken

Crispy tofu, buttery cashews, and a zingy orange lime sauce that hits sweet, salty, and citrusy in the same bite.

By Matt Campbell

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4.8

A bowl of vegan cashew chicken made with crispy tofu, roasted cashews, and broccoli in a glossy orange citrus sauce

If classic cashew chicken is your comfort order, this vegan version is about to become your weeknight power move. We are keeping the best parts: crisp edges, big cashew crunch, and that glossy stir-fry sauce that clings to everything like it has a plan.

The twist is the flavor. Instead of a one-note sweet sauce, we go bright and citrusy with fresh orange juice, lime, ginger, and a little garlic. It tastes like sunshine decided to get serious in a skillet.

Crispy tofu cubes browning in a skillet with a light cornstarch coating

Why It Works

Bright citrus sauce that actually tastes like citrus: Fresh orange and lime keep it lively, while soy sauce and toasted sesame oil ground it.
Crispy, satisfying protein: Cornstarch-coated tofu gives you that stir-fry takeout texture without deep frying.
Cashews stay crunchy: We toast them quickly and add them at the end so they do not go soft in the sauce.
Fast cooking, low drama: Everything is done in one pan plus a small bowl for the sauce, and it is ready in about 30 minutes.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 4 days. The sauce thickens as it sits, which is honestly kind of great.

Reheat: Warm in a skillet over medium heat with a splash of water or orange juice to loosen the sauce. Microwave works too, but the skillet helps bring back a little edge on the tofu.

Cashew tip: If you know you want peak crunch, store extra toasted cashews separately and sprinkle on after reheating.

Freezer: You can freeze it for up to 2 months, but the tofu will be a bit more chewy after thawing. Still tasty, just a different vibe.

Common Questions

Can I use soy curls or seitan instead of tofu?

Yes. Soy curls are especially good here. Rehydrate, squeeze dry, then toss with a little cornstarch and pan-sear until golden. Seitan works too, just reduce cooking time since it only needs browning.

How do I make it gluten free?

Use tamari or coconut aminos instead of soy sauce. Also double-check your vinegar and chili-garlic sauce labels.

Is this spicy?

Not by default. The recipe uses optional red pepper flakes. If you want heat, add 1 to 2 teaspoons chili-garlic sauce to the sauce, or spoon a little on top at the end.

What vegetables work besides broccoli?

Snap peas, bell peppers, zucchini, green beans, or bok choy are all great. Aim for quick-cooking veg so everything finishes at the same time.

My sauce is too thin. What happened?

It probably did not simmer long enough. Let it bubble for 30 to 60 seconds to activate the cornstarch. If needed, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in.

My sauce tastes too sharp or too sweet. How do I fix it?

Too sharp: add 1 to 2 teaspoons maple syrup. Too sweet: add a squeeze of lime or a small splash of soy sauce. Taste, adjust, repeat. That is the whole game.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large nonstick skillet or wok (12-inch is ideal)
Cutting board and knife
Mixing bowl for sauce
Microplane or grater (for ginger and zest)
Measuring cups and spoons

The first time I tried to “veganize” cashew chicken, I went too hard on the sugar and ended up with something that tasted like orange candy wearing a soy sauce hat. Not my proudest moment.

So I started treating the sauce like a quick citrus glaze instead. Fresh orange juice for body, lime for punch, ginger for warmth, and just enough maple to round the edges. When you get it right, the kitchen smells like you are doing something way fancier than a Tuesday night stir-fry. That is my favorite kind of recipe.