Raw cashews soaked in hot water for twenty minutes blend down into something that behaves remarkably like heavy cream, thick and rich, without any dairy in it at all.
Browning the chicken and mushrooms first builds a fond in the pan that the cashew cream sauce picks up once it goes in, so the sauce tastes like it simmered with the chicken the whole time.
This recipe is written to be dairy-free, not as medical advice. If you have a diagnosed milk allergy rather than an intolerance or preference, always check every packaged ingredient's label yourself.
A Short History
Cashew cream itself has roots in South Asian and later vegan cooking, where cooks needed a way to build the same body cream provides without using it. Cashews are naturally low in fiber and high in fat compared to other nuts, which is exactly what lets them blend into something smooth rather than grainy once soaked.
Creamy skillet chicken dishes built on a mushroom and cream sauce are a French bistro staple, dating back to home and restaurant cooking that paired sauteed chicken with a quick pan sauce finished in cream. This version keeps that same structure and technique, just rebuilt with a plant-based cream that behaves the same way in the pan.
The Four Components
- Protein. Chicken thighs, boneless and skinless.
- Starch. None built in; pair with rice or pasta.
- Vegetable. Cremini mushrooms and garlic.
- Sauce. Blended soaked cashews and chicken broth.
Choosing the Chicken
Boneless, skinless thighs are the right cut here rather than breast, because they hold their moisture through the sear and the simmer in the sauce afterward, and their slightly higher fat content stands up better against the richness of the cashew cream. Look for thighs of similar size so they finish cooking at the same time.
Trim any large pockets of visible fat before searing, but leave the thighs whole rather than cutting them into pieces; a whole seared thigh browns better and stays juicier than smaller cut pieces, which tend to steam rather than sear in a crowded pan.
The Technique That Makes It: The Cashew Cream
A proper cashew cream depends on two things: a full soak and a real blend. Soaking raw cashews in hot water for at least twenty minutes softens their structure enough that a blender can break them down completely, rather than leaving behind a gritty texture that no amount of simmering will fix later.
Once soaked and drained, blend the cashews with fresh liquid, not the soaking water, until the mixture is completely smooth with no visible flecks; this can take a full minute or more in a standard blender. When it goes into the pan, keep the heat at a gentle simmer rather than a boil. Cashew cream does not contain the stabilizing proteins that dairy cream has, so hard boiling can cause it to separate into a grainy, oily texture that no amount of stirring will bring back together.
Cashew Cream Chicken and Mushrooms
Serves four. Prep twenty minutes plus soaking, cook twenty five minutes, total about fifty minutes.
Ingredients
Protein
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
Starch
- None built in; serve with rice or pasta
Vegetable
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
Sauce
- 1 cup raw cashews, soaked in hot water 20 minutes
- 1 1/4 cups chicken broth, divided
- Salt and black pepper, to taste
Method
The cashew cream
- Drain the soaked cashews and blend with 3/4 cup chicken broth until completely smooth, with no visible flecks remaining. Set aside.
The chicken and mushrooms
- Season the chicken and sear in olive oil over medium high heat, 5 to 6 minutes per side, until cooked through. Remove and set aside.
- In the same pan, cook the mushrooms until browned, about 6 minutes. Add the garlic and thyme and cook 1 minute more.
Building the sauce
- Pour in the cashew cream and remaining broth, and simmer gently 5 minutes until thickened, keeping the heat below a boil.
- Return the chicken to the pan to warm through, then season with salt and black pepper.
Doneness
Chicken thighs are done at 165F, checked at the thickest part. Unlike breast, thighs are forgiving of a few extra minutes since their higher fat content keeps them from drying out as quickly.
Nutrition (per serving, estimated)
Estimated from the ingredients as written, not lab-verified. This is not medical or nutrition advice; if you have a diagnosed milk allergy, verify every ingredient label yourself.
- Calories 420
- Fat 26 g
- Saturated fat 4 g
- Cholesterol 110 mg
- Sodium 420 mg
- Carbohydrates 12 g
- Fiber 1 g
- Sugar 2 g
- Protein 34 g
Get Ahead: A Timing Plan
- Up to a day ahead: soak and blend the cashew cream, storing covered in the fridge.
- While the mushrooms cook: the chicken can rest under foil to stay warm.
- Last step: simmer gently once the cashew cream is added; boiling can cause it to separate.
Wine Pairing
A rich, savory cream sauce wants a white with enough body to match it, or a light, low-tannin red if you'd rather stay with red.
- Chardonnay with some oak or lees aging matches the sauce's texture without overwhelming it.
- White Burgundy for a more mineral, restrained version of the same idea.
- Pinot Noir if you want red, since its light tannin won't clash with the creamy sauce.
Building the Meal Around It
Serve over rice or pasta, or alongside Dairy-Free Pesto Pasta. A simple green salad with a sharp vinaigrette cuts nicely through the richness of the sauce.
Cooking for a Crowd
Blend a double or triple batch of cashew cream ahead of time since that step scales easily and holds well refrigerated. Sear the chicken and mushrooms in batches to avoid crowding the pan, then combine everything in one large pot to finish with the sauce so it heats evenly.
Troubleshooting
- Grainy sauce. The cashews weren't soaked long enough or weren't blended fully smooth. Soak a full twenty minutes and blend until no flecks remain.
- Sauce separates. It was boiled rather than simmered. Keep the heat low once the cashew cream is added, and don't let it come to a hard boil.
- Thin sauce. Too much broth was used relative to cashews, or it wasn't simmered long enough to thicken. Let it reduce a few extra minutes at a gentle simmer.
- Dry chicken. The thighs were overcooked before going back into the sauce. Sear just until cooked through, since they'll warm again in the sauce.
Variations
- Swap the protein. Boneless chicken breast works, though it needs closer attention to avoid drying out.
- Add greens. Stir in a few handfuls of spinach at the end and let it wilt into the sauce.
- Different mushrooms. A mix of shiitake and cremini adds more earthy depth.
- Make it a soup. Thin the sauce with extra broth and serve it as a creamy chicken and mushroom soup.
Frequently Asked Questions
Do I need a high-powered blender?
A standard blender works fine after a full 20-minute soak; a high-powered one can get away with a shorter soak.
Can I use a different nut?
Cashews blend the smoothest, but soaked blanched almonds work in a pinch, though the texture is slightly less silky.
Can I make the cashew cream nut-free?
Sunflower seeds, soaked and blended the same way, are the closest nut-free substitute, though the flavor is slightly more savory.
Why did my sauce turn grainy after reheating?
Reheating cashew cream sauces too hot or too fast can break the emulsion. Reheat gently over low heat, stirring often.
Can I freeze this dish?
The chicken freezes fine, but cashew cream sauces can separate slightly after freezing and thawing. A brief re-blend or vigorous whisk usually brings it back.
What if I don't have fresh thyme?
A half teaspoon of dried thyme works as a substitute, added at the same point in the recipe.
More Dairy-Free Recipes
Looking for something else? Dairy-Free Chicken Marsala, Dairy-Free Coconut Curry Shrimp, and the full Dairy-Free collection.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.