• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dish

    Broccoli Cashew Stir-Fry

    Mar 16, 2019 by Kaitlin

    This easy lightened-up vegan Broccoli Cashew Stir-Fry makes a satisfying 30 minute weeknight meal! A healthy oil-free stir-fry with fresh flavors of garlic and ginger. (Gluten-free.)

    Cashew Broccoli Stir-Fry with brown rice

    This Cashew Broccoli Stir Fry is so quick and easy! Plus it's filled with plant-based protein and fiber.

    Just 7 simple ingredients, and less than 30 minutes is all you need to prepare it.

    The idea was to recreate a lightened-up, whole food, plant-based version of chicken and broccoli stir fry.

    Using tender, crunchy cashews in place of chicken brings such wonderful texture and flavor.

    Roasted cashews in a white bowl

    Ingredients for Cashew Stir Fry

    For this recipe you will toss together in a skillet:

    • Yellow onion: Or you can substitute red onion or white onion.
    • Garlic cloves: Use about 3 to 4 cloves garlic, or even more if you really enjoy the taste.
    • Fresh ginger: I find fresh garlic and ginger provide the best flavor for this recipe.
    • Fresh broccoli florets: You'll need one large head broccoli for this recipe, or about 4 cups fresh broccoli florets.
    • Roasted cashews: I don't recommend raw cashew nuts for this recipe. (I use organic dry roasted and salted.) I've tested it with raw and for my preference, it's not nearly the same. Roasted adds another beautiful layer of flavor that I highly recommend.
    • Tamari: Or you can substitute soy sauce or coconut aminos.
    • Sesame seeds: Use toasted if desired. (These are for sprinkling on top before serving.)
    Nuts and veggies in a white bowl on top of cooked brown rice and sesame seeds

    Customizing

    Reduce cashews: This recipe is heavy on the cashews, but you can easily reduce them and include other veggies instead.

    Other vegetables: Try it with mushrooms, zucchini, snow peas, sugar snap peas, baby bok choy, carrots, red bell pepper, tofu, green onions/scallions, water chestnuts, etc.

    Oil + vinegar: Add other flavors as you see fit. For a more classic stir-fry, include a swirl of toasted sesame oil in the pan or wok. Or add rice vinegar for a slightly sweet and acidic taste.

    Stir-fry sauce: If you have a favorite stir fry sauce, then by all means adapt the recipe to include it! There are similar flavors in this easy Asian-style Teriyaki Sauce if you would like to give that a try as well. (This is a thicker sauce because it includes cornstarch.)

    Vegan stir-fry in a white bowl on top of brown rice

    Serving

    Quinoa: This is a great pairing with this cashew stir fry because it cooks in about the same time as the stir fry.

    Rice: Either brown rice, cauliflower rice, white rice, or jasmine rice is also a lovely pairing. But brown rice typically takes longer to cook. So feel free to cook it in advance or start it a bit earlier than the stir fry.

    Noodles: Serve it with rice noodles, ramen noodles, or your own favorite.

    Storing

    Store leftovers in an airtight container in the refrigerator. I find they keep for about 3 days, however I do prefer this recipe when fresh.

    Bowl of vegan cashew stir fry with broccoli

    For more inspiration, browse all easy vegan dinner recipes or cashew recipes.

    Bowl of vegan cashew stir fry with broccoli

    Broccoli Cashew Stir-Fry

    A healthy oil-free stir-fry with fresh flavors of garlic & ginger! This easy dish is a satisfying lunch or dinner.
    4.85 from 66 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Asian-Inspired, Gluten-Free, Oil-Free, Vegan
    Servings: 3

    Ingredients

    • 1 small yellow onion
    • 3-4 cloves garlic
    • 1 large head broccoli (10 oz. florets, about 4 cups)
    • 1 Tbsp. freshly grated ginger (about a 1 inch piece)
    • 1 cup roasted cashews*
    • 2-3 Tbsp. tamari (or soy sauce)
    • Sesame seeds for topping

    For serving (optional):

    • Brown rice, quinoa, noodles, etc.

    Instructions

    • Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.)
    • Meanwhile, thinly slice onion.
    • In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
    • Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into florets.
    • When onion is translucent, add garlic, ginger, and broccoli. Stir.
    • Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)
    • Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)
    • Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
    • Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.

    Notes

    *Cashews: I don’t recommend raw cashews for this recipe. (I use organic dry roasted/salted.) Roasted adds another beautiful layer of flavor I highly recommend.
    Garlic + ginger: I love these flavors, so I usually add a little more than what’s noted. Feel free to do the same if you’re similar.
    Veggies: The recipe is cashew-heavy, but you could easily reduce them and include other additions. Mushrooms, zucchini, snow peas, bok choy, carrots, bell pepper, tofu, green onions, etc.
    For gluten-free: Use tamari.
    Nutrition: Estimated nutritional content is calculated without the rice/quinoa/noodles for serving.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Broccoli Cashew Stir-Fry
    Amount per Serving
    Calories
    332
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    4
    g
    25
    %
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    12
    g
    Potassium
     
    742
    mg
    21
    %
    Carbohydrates
     
    28
    g
    9
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    757
    IU
    15
    %
    Vitamin C
     
    112
    mg
    136
    %
    Calcium
     
    94
    mg
    9
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan broccoli cashew stir fry, also check out:

    • Teriyaki Vegetable Stir Fry
    • Orange Tofu
    • Teriyaki Noodles

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Main Dish Recipes

    • Crispy Tofu Wrap
    • Vegan Minestrone Soup (Easy!)
    • Vegan Mushroom Soup
    • Vegan Potato Leek Soup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Jennifer

      July 28, 2022 at 7:58 pm

      5 stars
      A simple and delicious meal. The whole family loved it! I only had raw cashews, so I roasted them in the oven before adding them into the recipe. I will definitely make this again. Thanks for sharing this yummy recipe!

      Reply
      • Kaitlin

        July 29, 2022 at 8:13 am

        Hi Jennifer! Fantastic to hear your whole family enjoyed this recipe. Thanks so much for coming back to leave such kind feedback. Wishing you all a lovely weekend!

        Reply
      • Karin

        March 06, 2023 at 6:26 pm

        5 stars
        Very good. Simple, but that is what makes it so good. Very quick as well.

        Reply
        • Kaitlin

          March 06, 2023 at 6:57 pm

          Great to hear, Karin! So glad you enjoyed it. Thanks for sharing your kind feedback!

          Reply
    2. Debra

      July 12, 2022 at 3:02 pm

      Hi Kaitlin,
      I made this and I did exactly what you did, added more ginger and garlic! It was delicious. I had a difficult time not finishing the whole bowl. It’s so flavorful. I made it with tri colored quinoa. Thanks for this recipe.
      Debra Basinski

      Reply
      • Kaitlin

        July 13, 2022 at 7:40 am

        Hello Debra! Wonderful to hear you enjoyed this recipe, and I love your tri-colored quinoa pairing. Great idea. Thank you for sharing your very kind feedback!

        Reply
    3. Lucy S.

      March 23, 2022 at 10:15 am

      5 stars
      I made this last night with Brown Basmati rice. It was so delicious. I did add a little extra liquid aminos, as I ran out of tamari, but it was so good. I will make this again and next time try adding shitake mushrooms. I will also add additional garlic, because I didn't taste the garlic. I love that you offer additional options. Thank you for putting together such a delicious recipe of ingredients.

      Reply
      • Kaitlin

        March 23, 2022 at 12:33 pm

        Hi Lucy! Shiitake mushrooms and more garlic next time sounds amazing. Wonderful idea. Happy to hear you enjoyed and thank you for sharing your thoughtful feedback!

        Reply
    4. Angel

      February 20, 2022 at 2:29 am

      5 stars
      This sounds delicious!
      Just as it has sounds perfect. I’m also excited to try it with peas and/or pak/choi! Might also try it with vegan plum/faux duck sauce with I often add to my home made oriental recipes I made in Taiwan!
      Mum who is vegan can also eat this dish. Most recipes need some kind of cheese or creamy ingredient to be yummy enough. My son and I are veggies but mum is vegan so it’s nice to share the same dish with each other sometimes.
      I can’t wait to try this out
      Love Angel x

      Reply
      • Kaitlin

        February 20, 2022 at 7:40 am

        Hi Angel! Great thinking - peas, pak choi, and plum sauce sound like wonderful, tasty additions. Thanks for sharing your helpful feedback! Hope you all enjoy it. Take care, Kaitlin

        Reply
    5. Louise

      February 07, 2022 at 8:02 am

      5 stars
      Very tasty!

      Reply
      • Kaitlin

        February 07, 2022 at 2:08 pm

        Wonderful. Thanks for giving it a try and sharing your kind feedback, Louise!

        Reply
    6. Sarah

      January 29, 2022 at 7:55 am

      Hi, planning on making this soon. Does the nutrition info include the rice or no? Thank you!! Can’t wait to try.

      Reply
      • Kaitlin

        January 29, 2022 at 10:16 am

        Hi Sarah! No, the estimated nutritional content does not include the rice for serving. Thanks for giving it a try and hope you enjoy!

        Reply
      • Judeen

        January 29, 2022 at 4:10 pm

        Delicious stir fry! I've made so many of your recipes and all keepers!!

        Reply
        • Kaitlin

          January 29, 2022 at 4:33 pm

          Thank you, Judeen! That's wonderful to hear. I appreciate you giving the recipes a try, and so glad you're enjoying them!

          Reply
    7. Kang Richards

      January 05, 2022 at 10:31 am

      5 stars
      Tried it. Never had this before. I really like it.

      Reply
      • Kaitlin

        January 05, 2022 at 11:43 am

        Glad to hear it! Thanks for sharing.

        Reply
    8. Connie

      September 23, 2021 at 8:54 pm

      5 stars
      This was delicious and SO easy to make, will be making this again. Also SO healthy. Thanks for the recipe! Vegan tastes SO good!

      Reply
      • Kaitlin

        September 24, 2021 at 8:16 am

        So great to hear, Connie! Thanks for giving it a try and sharing your kind feedback!

        Reply
    9. Anja

      August 03, 2021 at 11:56 am

      5 stars
      A google search for broccoli and cashew recipes brought me here. This was so quick to make and absolutely delicious. I was feeling too lazy to grate ginger and garlic, so just used garlic powder and skipped the ginger. I added some pine nuts and yellow pepper. Delicious. A great quick little recipe.

      Reply
      • Kaitlin

        August 04, 2021 at 10:09 am

        Wonderful to hear, Anja! Thanks for giving it a try and sharing your helpful feedback. Pine nuts and yellow pepper sound fantastic!

        Reply
      • Angel

        February 20, 2022 at 2:23 am

        5 stars
        Me too! This recipe sounds perfect with and without additions. Can’t wait to make it

        Reply
    10. Mehitabel

      May 13, 2021 at 3:44 pm

      5 stars
      This was the first time I ever tried making a stir fry or any sautéed veggies without oil. This recipe is delicious and it was so easy! Thank you for providing great, healthy recipes with common/accessible ingredients. I liked it it better than stir fry recipes I’ve made in the past that used oil- it wasn’t too salty and it it wasn’t greasy. I’ll be making this again and trying your suggested variations. I look forward to trying more of your recipes and feel excited knowing I can eat more healthily with ease and enjoyment!

      Reply
      • Kaitlin

        May 14, 2021 at 8:28 am

        Wonderful to hear you enjoyed! Thank you for sharing your kind & helpful feedback. Wishing you a lovely weekend!

        Reply
    11. Keri l Daily Dish

      April 24, 2021 at 2:32 pm

      5 stars
      I just came across your blog and have saved! You have some lovely recipes!

      Reply
      • Kaitlin

        May 03, 2021 at 8:29 am

        Thank you!

        Reply
    12. anne

      April 04, 2021 at 11:34 am

      5 stars
      Great basic recipe easy to make your own with additional veggies. I love this recipe because it is full of things I always have on hand and it tastes great. I roast the cashews from raw (no salt needed).

      Reply
      • Kaitlin McGinn

        April 04, 2021 at 6:57 pm

        Wonderful to hear, Anne. Thank you for the feedback!

        Reply
    13. Clare

      November 28, 2020 at 4:30 pm

      5 stars
      Quickly threw this recipe together to use up some broccoli on the fridge... absolutely delicious! I served with a side of quinoa, and the family requested making twice as much next time. Thanks for sharing this great recipe!

      Reply
      • Kaitlin McGinn

        November 29, 2020 at 10:49 am

        Awesome! Glad you enjoyed, and love the quinoa pairing!

        Reply
    14. Melissa Santiago

      November 25, 2020 at 1:16 pm

      5 stars
      Excellent!!! I need to look up more of your recipes! So delicious, very satisfying even to my carnivores hubby!

      Reply
      • Kaitlin McGinn

        November 25, 2020 at 2:53 pm

        That's so great! Thanks for sharing, Melissa!

        Reply
    15. Melanie Riley

      June 29, 2020 at 5:04 pm

      5 stars
      Just made this tonight! I also added some shredded carrots and bell peppers strips. I only had raw cashews on hand but I roasted and salted them ahead of time. And I used organic coconut aminos instead of soy sauce or tamari. We loved the dish; thank you! Will be making this again.

      Reply
      • Kaitlin McGinn

        July 10, 2020 at 10:23 am

        Fantastic to hear, Melanie! Love your colorful additions of carrots and bell pepper - perfect. Appreciate your very kind feedback and recipe rating, thank you.

        Reply
    16. Vegan Mommy

      June 01, 2020 at 8:09 pm

      5 stars
      Just happened across your website this weekend and have pinned so many recipes already! This stir fry is AMAZING! Finding vegan, gluten free recipes can be tricky. This one is going in the favorites pile. Can’t wait to try more!

      Reply
      • Kaitlin McGinn

        June 06, 2020 at 2:02 pm

        Thank you! Glad you enjoyed it, and hope you enjoy any others you try!

        Reply
    17. Kim Wilson

      May 05, 2020 at 6:24 pm

      5 stars
      Hey! I made this recipe last night. It was so yummy. My family gave it an 11 out of 10! I toasted the cashews and used a mix of soy sauce and teriyaki sauce. As that's all that we had on hand. We are currently in quarantine in Illinois. Lol. Can't we all relate? Thank you for the recipe.

      Reply
      • Kaitlin McGinn

        May 19, 2020 at 12:35 pm

        Hey Kim! Haha that's so fantastic to hear you & your family enjoyed it! Thanks so much for sharing your sweet comment & recipe rating - very appreciated!

        Reply
    18. Laney Dack

      April 18, 2020 at 2:58 pm

      5 stars
      I made this tonight for me and my husband and all I can say is WOW! It was easy to make, the instructions were clear and it’s one of the best dishes I’ve made in a very long time! I paired it with coconut rice. Yum!

      Reply
      • Kaitlin McGinn

        April 20, 2020 at 5:45 pm

        Awesome, Laney! Coconut rice sounds like a phenomenal pairing!

        Reply
    19. Jess

      February 04, 2020 at 8:36 pm

      5 stars
      Made this tonight and we all loved it!

      Reply
      • Kaitlin McGinn

        February 11, 2020 at 1:47 pm

        So great to hear that, Jess!

        Reply
    20. Laura

      February 01, 2020 at 4:37 pm

      5 stars
      Made this for my family tonight. I have a harder time as the only vegan in the family finding meals that everyone will enjoy. This was a hit and a lot less time consuming than many of the recipes I have tried. The nuts and rice make this really filling. We are a family of three and it was the perfect amount for us but this would be an easy enough recipe to double if we wanted leftovers or had guests. Thank you!

      Reply
      • Kaitlin McGinn

        February 03, 2020 at 9:10 am

        Hi Laura! That's so fantastic to hear!

        Reply
    21. Meb1230

      January 23, 2020 at 4:03 am

      This was super tasty! Served with brown rice. Thanks for the recipe!

      Reply
      • Kaitlin McGinn

        February 03, 2020 at 9:06 am

        Wonderful to hear you enjoyed!

        Reply
    22. Jenny R Allen

      January 18, 2020 at 12:38 pm

      5 stars
      This was outstanding. I didn't know what to expect with an oil-free stir fry, but it was AMAZING - especially over brown basmati rice. THANK YOU for such a delish vegan, oil-free recipe!!!!!

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 10:27 am

        Fun to hear you gave it a try and enjoyed! Really appreciate your very kind feedback & recipe rating - thank you! Wishing you a beautiful week, Jenny!

        Reply
    23. Jenny

      January 17, 2020 at 5:18 am

      5 stars
      Absolutely one of the very best vegan recipes we have tried. The only thing different I did was add sugar snap peas and baby corn. My husband is somewhat picky, he loved it. Thanks so much for a great recipe we will fix over and over!

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 10:26 am

        Great to hear that Jenny! And I love your additions. Thanks so much for coming back to leave such a sweet comment.

        Reply
    24. Linda

      January 11, 2020 at 4:20 pm

      5 stars
      My husband and I are new to vegan eating, so I’ve been looking for recipes without beans. (I’m not a bean lover, but know I will need to learn to like them). This is very good! I put it over brown rice and used organic minced garlic in a jar. I’m going to look for the grated ginger as that will save time too. This will be a regular meal for us.

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 10:10 am

        Hi Linda! So lovely to hear you and your husband enjoyed this one. Thanks so much for the kind feedback. Wishing you both all the best on your new plant-based journey!

        Reply
    25. Phil

      January 06, 2020 at 6:36 pm

      4 stars
      My wife and I enjoyed this as a side with spaghetti. Easy dish to make and recipe easy to follow. Roasted the cashews and sprinkled a little mustard powder on the broccoli to release the isothiocyanates since we used frozen. This tasted very nice and plan to do the recipe next time using fresh. Faintly tasted low sodium soy. Wouldn’t want to use more because concern over sodium. How about adding soy during the “steaming” step ? Thanks.

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 10:05 am

        Hi Phil! Wonderful to hear you and your wife enjoyed this one. Thanks for the feedback! Wishing you both a great week.

        Reply
    26. Sara

      November 05, 2019 at 4:52 pm

      5 stars
      This was so amazing! I made it with brown rice noodles and instead of just sesame seeds on top I had a Japanese inspired sesame seaweed blend that I put on top. It was so delicious!

      Reply
      • Kaitlin McGinn

        November 07, 2019 at 10:24 am

        I love your rice noodles & sesame seaweed variation! Thanks so much for sharing your feedback. Very appreciated!

        Reply
    27. C

      September 24, 2019 at 5:22 am

      5 stars
      I tried this recipe for a couple I cook for. They like spicy food so I roasted my cashews in my air fryer. Adding a little oil mixed with chipotle powder. I also had dried onion straws on the side for some more texture to add. It was enjoyed.

      Reply
      • Kaitlin McGinn

        September 24, 2019 at 12:59 pm

        This is fantastic! Love your creative additions! Thanks so much for sharing.

        Reply
    28. Cindy Burns

      September 19, 2019 at 8:05 pm

      5 stars
      My husband and I loved this recipe. Thank you! We are already planning when to have it next and are going to invite some vegan friends over to enjoy with us.

      Reply
      • Kaitlin McGinn

        September 24, 2019 at 12:54 pm

        Hi Cindy! Absolutely thrilled to hear how much you and your husband enjoyed this recipe! Thanks for the kind feedback. Hope you enjoy it just as much with your vegan friends next time!

        Reply
    29. Sheri

      August 23, 2019 at 1:02 pm

      5 stars
      Really tasty! Had veggies that were going to go bad if I didn’t use, plus thought I’d add a zucchini. Red pepper, shredded carrots, as well. Toasted the sesame seeds for fun. I had green onions, so used those. Like you said, a little more garlic! Will definitely try again.

      Reply
      • Kaitlin McGinn

        September 16, 2019 at 9:14 am

        Hi Sheri! Your additions sound absolutely lovely. Glad you enjoyed it with your own fun twist - thanks so much for sharing!

        Reply
    30. NancyJanepaige

      August 11, 2019 at 11:40 am

      5 stars
      Thank you so much! It was easy and I think I did a pretty good job. I don't cook so I was worried. But I love it.

      Reply
      • Kaitlin McGinn

        September 16, 2019 at 9:22 am

        So lovely to hear that. Glad you gave it a try & enjoyed!

        Reply
    31. Marilyn

      June 18, 2019 at 3:17 pm

      5 stars
      My husband and I enjoyed this last night. My first time using ginger, tamari, and cashews (except for stand-alone snacking) and I'm excited to be exploring new things. Kaitlin's simple and super fast recipes make trying new things less daunting.

      Reply
      • Kaitlin McGinn

        July 16, 2019 at 9:45 am

        So glad you found another recipe you enjoy! Thanks so much for leaving such sweet feedback. Hope you and your husband have a wonderful week!

        Reply
    32. Kelley

      June 06, 2019 at 2:34 pm

      5 stars
      I made this for a quick healthy gluten free vegan option. It was very tasty and easy to make. The instructions are well written. I use the crushed garlic in a tube and grated ginger in a tube to make these dishes even quicker. Fresh flavor without having to chop. My teenager hasn't tried it yet but I know she will like it.

      Reply
      • Kaitlin McGinn

        June 11, 2019 at 12:50 pm

        Glad you gave it a try and enjoyed! Thanks for taking the time to leave such sweet feedback. Great idea using the ginger & garlic in a tube!

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer