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Creamy Vegan Cauliflower Tikka Masala

A close-up shot of rich, orange Vegan Cauliflower Tikka Masala 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 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 1 tablespoon maple syrup or sugar
  • 1/4 cup fresh cilantro, chopped for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon olive oil, salt, and turmeric. Spread on a baking sheet and roast for 20 minutes until tender and slightly browned.
  2. While the cauliflower roasts, drain the soaked cashews. Blend the drained cashews with 1/2 cup of fresh water until completely smooth to create the cashew cream. Set aside.
  3. Heat 1 tablespoon of vegetable 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 cumin, coriander, garam masala, and chili powder. Cook the spices for 30 seconds, stirring constantly.
  6. Pour in the diced tomatoes, vegetable broth, and the remaining 1/2 cup of water. Bring the mixture to a simmer.
  7. Stir in the prepared cashew cream and nutritional yeast. Mix well until the sauce is smooth and creamy.
  8. Add the roasted cauliflower florets to the sauce. Stir gently to coat. Simmer for 5 to 10 minutes to allow the flavors to combine.
  9. Stir in the maple syrup. Taste and adjust salt or chili powder as needed.
  10. Serve hot, garnished with fresh cilantro.

Notes

  • For a quicker preparation, you can steam the cauliflower instead of roasting it. Steam for about 8 minutes until fork-tender.
  • If you do not have cashews, you can substitute with 1 cup of full-fat coconut milk for creaminess, though the flavor profile will change slightly.
  • Serve this curry with basmati rice or warm vegan naan bread.

Nutrition

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