This Tomato Cashew Rice is a rich and aromatic vegetarian dish featuring a creamy tomato-cashew sauce, seasoned with spices and herbs, and served over fluffy rice. With its vibrant color and full-bodied flavor, it’s a satisfying, plant-based meal that’s both comforting and wholesome.

Why You’ll Love This Recipe

This dish is dairy-free, gluten-free, and packed with nourishing ingredients. The cashews provide a naturally creamy texture without the need for dairy, while the tomatoes bring a tangy brightness that balances beautifully with warm spices. It’s easy to make, ideal for batch cooking, and a great way to enjoy a plant-based main course that doesn’t compromise on flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked white or brown rice
Cashews, soaked or raw
Fresh or canned tomatoes
Onion, chopped
Garlic, minced
Fresh ginger, grated
Olive oil or coconut oil
Spices: cumin, coriander, turmeric, paprika
Salt and pepper
Fresh cilantro or parsley (for garnish)
Lemon juice (optional, for brightness)
Water or vegetable broth (for blending)

Directions

Soak cashews in hot water for 10–15 minutes, then drain.
In a skillet, heat oil and sauté onions until translucent. Add garlic and ginger and cook until fragrant.
Add tomatoes and cook until soft and reduced, about 10 minutes.
Transfer the tomato mixture and soaked cashews to a blender. Add water or broth and blend until smooth.
Return the sauce to the skillet. Add spices, salt, and pepper. Simmer for 5–7 minutes.
Serve the creamy tomato-cashew sauce over warm rice.
Garnish with fresh herbs and a squeeze of lemon juice if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Add vegetables: Stir in sautéed spinach, peas, or roasted cauliflower for extra nutrients.
Spice it up: Add chili flakes or fresh green chili for heat.
Use different grains: Serve with quinoa, millet, or even couscous instead of rice.
Creamier version: Blend in coconut milk for added richness.
Add protein: Top with crispy tofu or chickpeas for a more filling meal.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over medium-low heat or microwave until heated through.
This dish freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I use raw cashews without soaking?

Soaking helps with blending and digestion, but high-speed blenders can handle raw cashews if needed.

Is this recipe vegan?

Yes, it is completely plant-based and vegan.

Can I use store-bought tomato sauce instead of fresh tomatoes?

Yes, but adjust the salt and spices accordingly, as store-bought sauces may be seasoned.

Can I make the sauce in advance?

Yes, the sauce can be stored separately and added to fresh rice when ready to serve.

What if I don’t have a blender?

You can use a food processor or even a hand blender, though the texture may be less smooth.

Is this dish spicy?

It’s mildly spiced, but you can adjust the level to your taste by modifying the chili content.

Can I use roasted cashews?

Raw cashews are preferred for creaminess, but lightly roasted ones can work in a pinch.

How do I make it nut-free?

Substitute the cashews with sunflower seeds or silken tofu for a similar creamy texture.

What herbs work best for garnish?

Cilantro and parsley both enhance the freshness of the dish. Mint is another good option.

Can I serve this cold?

It’s best served warm, but it can be eaten at room temperature as part of a grain salad.

Conclusion

Tomato Cashew Rice is a vibrant, nourishing dish that transforms simple ingredients into a satisfying, creamy meal full of flavor and warmth. Ideal for vegetarians and vegans alike, this versatile recipe is perfect for family dinners, packed lunches, or elegant meatless meals. With its rich sauce and customizable elements, it’s a delightful addition to any plant-based menu.

Tomato Cashew Rice (Vegetarian Version)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tomato Cashew Rice is a creamy, plant-based dish featuring a rich tomato and cashew sauce poured over fluffy rice. Infused with warm spices, this dairy-free, gluten-free meal is satisfying, vibrant, and perfect for a wholesome vegetarian dinner.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Fusion
Diet: Vegan

Instructions

Soak cashews in hot water for 10–15 minutes, then drain.
In a skillet, heat oil over medium heat. Sauté chopped onion until translucent, about 5 minutes.
Add garlic and ginger. Cook for 1 minute until fragrant.
Add tomatoes and cook for 8–10 minutes until softened and reduced.
Transfer the cooked mixture and soaked cashews to a blender. Add water or broth and blend until smooth and creamy.
Return the sauce to the skillet. Add cumin, coriander, turmeric, paprika, salt, and pepper. Simmer for 5–7 minutes to thicken slightly.
Serve the sauce over warm cooked rice. Garnish with chopped cilantro or parsley and a squeeze of lemon juice if desired.