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Creamy Vegan Cauliflower Tikka Masala

Close-up of bright orange Vegan Cauliflower Tikka Masala florets served in a creamy sauce and garnished with fresh cilantro.
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A simple recipe for a rich, dairy-free Cauliflower Tikka Masala using a cashew cream base for authentic texture.

Ingredients

Scale
  • 1 medium head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1 tablespoon coconut oil or neutral oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1/2 cup full-fat coconut milk (from a can)
  • 1 tablespoon maple syrup or sugar
  • 1 teaspoon salt, or to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, 1 teaspoon salt, and 1 teaspoon garam masala. Spread on a baking sheet and roast for 20 minutes until tender and slightly browned.
  2. While the cauliflower roasts, prepare the cashew cream. Drain the soaked cashews and place them in a high-speed blender with 1/2 cup of fresh water. Blend until completely smooth and creamy. Set aside.
  3. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Stir in the turmeric, cumin, coriander, and cayenne pepper (if using). Cook the spices for 30 seconds, stirring constantly.
  6. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.
  7. Stir in the prepared cashew cream and the coconut milk. Add the maple syrup and 1 teaspoon of salt. Stir well.
  8. Reduce the heat to low and simmer the sauce gently for 5 minutes, stirring occasionally.
  9. Gently fold the roasted cauliflower florets into the sauce. Heat through for 2-3 minutes.
  10. Taste the sauce and adjust salt if needed. Garnish with fresh cilantro before serving.

Notes

  • Serve this curry over basmati rice or with warm vegan naan bread.
  • For a quicker cooking time, you can steam the cauliflower instead of roasting it.
  • If you do not have cashews, you can substitute with 1/2 cup of silken tofu blended with 1/4 cup of water for a cream base.

Nutrition

Find it online: https://cookifyme.com/vegan-cauliflower-tikka-masala-recipe/