Vegan Red Curry Cashew Stir Fry

Coconut Thai red curry cashew butter sauce poured over your favorite veggies and proteins! It is so amazing!

1 Block(15oz.) Extra firm Tofu
1 Can(about 14 oz.) Full fat coconut milk (coconut cream)
1/2 Cup Vegetable broth
6 Cloves Garlic
1 Inch piece Ginger, peeled
1/3 Cup Cashew butter
1 Tablespoon Thai red curry paste, vegan
Juice of 1 Lime
3 Tablespoons Soy sauce or coconut aminos, divided
1 Tablespoon Coconut Oil
3 Large Carrots, chopped
2 Cups Broccoli, cut into florets
2 Cups Green Beans, trimmed
Rice for serving

If you are using tofu, press it first so it can get firm and crispy when stir fried. If you need a step­by­step guide for pressing tofu, check out the tofu guide in the recipe notes.
Make the red curry cashew sauce. In a blender, add the coconut milk, vegetable broth, garlic, ginger, cashew butter, Thai red curry paste, lime juice and 2 Tablespoons of soy sauce or aminos. Blend for a few seconds to combine. Set aside

next instruction :

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