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    Home » Entrees

    Vegan Butter Chicken

    Published: Nov 6, 2020 Updated: Jul 22, 2022 by Alison Andrews This post may contain affiliate links

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    Vegan Butter Chicken

    This vegan butter chicken recipe is made with tofu and cashews for a deliciously creamy version that tastes a lot like the classic Indian dish. It’s easy, and it’s better than take-out!

    Vegan butter chicken in a black bowl topped with fresh chopped cilantro.

    Who would’ve thought that you could take something like butter chicken and make it vegan? Well you sure can.

    We were actually amazed at how much tofu can taste like chicken in the right setting. And this sauce is just everything.

    Basically you could put anything in this sauce and it would taste good. But the tofu is prepared deliciously too, so the two together creates the most delicious vegan butter chicken recipe ever.

    If you love this recipe then you’ll also love our divine vegan katsu curry. And if you love yourself some easy and delicious Indian inspired recipes then also check out our vegan korma, vegan chana masala and vegan tikka masala.

    Vegan butter chicken with rice in a black bowl.

    Recipe Ingredients and Tips

    Firm Tofu. Firm or extra firm tofu for the win in this recipe! And then we still press it for 30 minutes to make it super firm. If you get tofu that is already extra firm and you’re in a rush, you could skip this step, but for best results it’s always good to press it first.

    Raw cashews. Cashews blended with water, lemon juice, apple cider vinegar and garam masala create the vegan yogurt sauce for the tofu. This is to replace the yogurt marinade often used in the classic version of this dish.

    Garam masala. This is an Indian spice blend that is simply delicious in this recipe. If you don’t have any on hand, you can easily order some garam masala online.

    Crushed tomatoes and coconut cream. These two things go along with the vegan butter, onion, garlic, ginger and spices and create the creaminess of the sauce. You must use canned, unsweetened coconut cream. Alternatively you can also use canned, unsweetened, full fat coconut milk.

    Vegan butter chicken in a black bowl with rice and fresh cilantro.

    How To Make Vegan Butter Chicken

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Press the tofu. First up you want to press the tofu. The best way to do that is to use a tofu press. But if you don’t have one, you can stand the tofu on a plate, put another plate on top of it, and then stack something heavy on top of that, like a heavy pot or stack of books. Then leave it to press for 30 minutes. This makes the tofu as firm as possible.
    • When the tofu is pressed roughly chop it and place it into a mixing bowl.
    Tofu pressing in a tofu press and then cut into cubes on a wooden board.
    • Make the vegan yogurt sauce. Add raw cashews, water, lemon juice, apple cider vinegar and some garam masala into a blender jug and blend until smooth.
    Ingredients for vegan yogurt sauce added to blender and blended.
    • Pour this out over the tofu in the mixing bowl.
    Tofu cubes in a mixing bowl, blended sauce poured over the top.
    • Gently toss the tofu pieces in the sauce so that the tofu is evenly spread with the sauce.
    Tofu and vegan yogurt sauce tossed together in a mixing bowl.
    • Transfer the tofu carefully to a parchment lined baking tray and spread it out evenly.
    • Bake in the oven at 400°F (200°C) for 15 minutes until lightly browned.
    • Remove from the oven and set aside.
    Tofu and yogurt sauce on a baking sheet before and after baking.
    • Prepare your sauce. While the tofu is baking you can start on your sauce. Add vegan butter to a pot on medium heat and melt the butter. Add chopped onions and sauté until softened.
    Chopped onions and vegan butter added to pot and sautéed.
    • Now add crushed garlic, grated ginger, garam masala, turmeric, cumin and cayenne pepper and sauté with the onions.
    Crushed garlic, ginger and spices added to pot and sautéed.
    • Add crushed tomatoes and coconut cream and stir well. Bring to a gentle simmer and let it simmer for a few minutes.
    Crushed tomatoes and coconut cream added to pot and mixed in.
    • Reduce the heat and stir in some coconut sugar (for flavor balance) and add salt to taste.
    • Finally, add the baked tofu pieces and fold them into the sauce.
    Baked tofu pieces added to sauce and folded in.

    How To Serve Vegan Butter Chicken

    Serve it over basmati rice, with fresh chopped cilantro and lemon slices or lemon wedges on the side. It’s also divine with vegan naan!

    Vegan butter chicken with rice in a black bowl.

    Storing and Freezing

    Keep any leftovers stored covered in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.

    You can also freeze it if you like for up to 2 months. Thaw overnight in the fridge and then reheat on the stovetop or microwave.

    Vegan butter chicken with rice and cilantro in a black bowl.

    More Delicious Tofu Recipes

    1. Grilled Tofu
    2. Marinated Tofu
    3. Crispy Baked Tofu
    4. Crispy Fried Tofu
    5. General Tso’s Tofu
    6. Kung Pao Tofu
    Piece of vegan butter chicken on a fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan butter chicken with rice in a black bowl.

    Vegan Butter Chicken

    This vegan butter chicken recipe is made with tofu and cashews for a deliciously creamy version that tastes a lot like the classic Indian dish. It’s easy, and it’s better than take-out! 
    5 from 25 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan
    Prep Time: 45 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4
    Calories: 469kcal
    Author: Alison Andrews

    Ingredients

    For the Tofu:

    • 14 ounces Extra Firm Tofu (400g)

    For the Vegan Yogurt Sauce: 

    • ⅔ cup Raw Cashews (100g)
    • ⅓ cup Water (80ml)
    • 1 Tablespoon Lemon Juice
    • 1 Tablespoon Apple Cider Vinegar
    • 1 teaspoon Garam Masala

    For the Sauce: 

    • 2 Tablespoons Vegan Butter
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 3 Cloves Garlic Crushed
    • 1 Tablespoon Ginger Freshly Grated
    • 1 Tablespoon Garam Masala
    • 1 teaspoon Turmeric
    • 1 teaspoon Cumin
    • ¼ teaspoon Cayenne Pepper
    • 1 cup Crushed Tomatoes (240ml)
    • 1 cup Canned Coconut Cream (240ml) Unsweetened
    • ½ Tablespoon Coconut Sugar or Light Brown Sugar
    • Sea Salt To Taste

    For Serving: 

    • Basmati Rice
    • Fresh Chopped Cilantro
    • Lemon Slices
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    Instructions

    • Press the tofu either using a tofu press or by placing the tofu onto a plate, put another plate on top of it, and then stack something heavy on top of that, like a heavy pot or stack of books. Then leave it to press for 30 minutes. This makes the tofu as firm as possible. 
    • When the tofu is pressed roughly chop it and place it into a mixing bowl. 
    • Preheat the oven to 400°F (200°C). 
    • Prepare the vegan yogurt sauce. Add the raw cashews, water, lemon juice, apple cider vinegar and garam masala into a blender jug and blend until smooth. 
    • Pour this out over the tofu in the mixing bowl and gently toss the tofu pieces in the sauce so that the tofu is evenly spread with the sauce.
    • Transfer the tofu carefully to a parchment lined baking tray and spread it out evenly. 
    • Bake in the oven for 15 minutes until lightly browned. Remove from the oven and set aside. 
    • Prepare your sauce. While the tofu is baking you can begin your sauce. Add vegan butter to a pot on medium heat and melt the butter. Add chopped onions and sauté until softened. 
    • Now add crushed garlic, grated ginger, garam masala, turmeric, cumin and cayenne pepper and sauté with the onions. 
    • Add crushed tomatoes and coconut cream and stir well. Bring to a gentle simmer and let it simmer for a few minutes.  Reduce the heat and stir in the coconut sugar (for flavor balance). Add salt to taste. 
    • Finally, add the baked tofu pieces and fold them into the sauce. 
    • Serve with basmati rice, fresh chopped cilantro and lemon slices.

    Video

    Notes

    1. Tofu. Firm or ideally extra firm tofu is needed for this recipe. And then we still press it for 30 minutes to make it super firm. 
    2. Coconut cream. You can also use canned, full fat, unsweetened coconut milk instead of canned coconut cream. 
    3. Storing. Keep any leftovers stored covered in the fridge for 3-4 days. Reheat on the stovetop or in the microwave. 
    4. Freezing. You can also freeze it if you like for up to 2 months. Thaw overnight in the fridge and then reheat on the stovetop or microwave. 
    5. Prep time includes the time spent pressing the tofu. 
    6. Nutritional information excludes rice. 

    Nutrition

    Serving: 1Serve | Calories: 469kcal | Carbohydrates: 24g | Protein: 16g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 200mg | Potassium: 756mg | Fiber: 5g | Sugar: 7g | Vitamin A: 457IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 5mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Nino says

      November 24, 2022 at 10:46 am

      I make this so much!5 stars

      Reply
    2. Leen says

      July 23, 2022 at 4:17 pm

      What a delight… Thank you for this recipe. It was delicious.5 stars

      Reply
      • Alison Andrews says

        July 24, 2022 at 12:21 pm

        So happy you enjoyed it Leen!

        Reply
    3. Cate says

      May 26, 2022 at 2:54 pm

      I’ve made this and it is so great! I am now trying to make it for a friend who is allergic to cashews. Any no-nut substitutes you would recommend?? Thanks so much!5 stars

      Reply
      • Alison Andrews says

        May 27, 2022 at 9:59 am

        Hi Cate, slivered or blanched almonds can work for the ‘yogurt’ instead of cashews. All the best!

        Reply
    4. Michael says

      April 03, 2022 at 7:43 pm

      This was DELICIOUS! Super easy to make and the butter sauce is packed with complex flavors. I’ve been missing butter chicken and this really hit the spot!5 stars

      Reply
      • Alison Andrews says

        April 04, 2022 at 11:27 am

        So awesome to hear that Michael, thanks so much!

        Reply
    5. Nancy says

      February 15, 2022 at 11:28 pm

      Hi, I make this recipe often now, just love it. Just made it and had a few tablespoons of the yogurt left over so ate it! The yogurt sauce is so good by itself. I’m wondering what else the yogurt sauce could be used for? Thanks, Nancy

      Reply
      • Alison Andrews says

        February 17, 2022 at 12:31 pm

        So glad you love the recipe Nancy! I think you could definitely use the yogurt sauce in other ways, like to top stews, chilis or soups! 🙂

        Reply
    6. Angelina says

      January 05, 2022 at 4:57 pm

      I was scared that the dish would become extra salty from the tears rolling down my cheeks as I savored the most tasty butter curry. Finally, a vegan version, even better than the original ones out there. And I can make it myself, in my own kitchen. Boo hoo. The joy is real.
      Thank you for creating this awesome dish (how do you even do it?!) and sharing it with the world. You have made a great difference in people’s lives and I kid not.
      Please keep doing what you are doing! Looking forward to trying out your other dishes!! =^.^=5 stars

      Reply
      • Alison Andrews says

        January 07, 2022 at 5:53 pm

        Thanks so much for your lovely comment and amazing review Angelina! Really appreciated and we’re so happy you loved it!

        Reply
    7. Judy says

      September 11, 2021 at 1:56 am

      This is delicious!! I’ve made it three times and everyone has raved about it. I also added 2- drained cans of chickpeas and 1 cup raw cashews for more protein and texture.

      Reply
      • Alison Andrews says

        September 11, 2021 at 11:59 am

        Fantastic! Those additions sound awesome, thanks for sharing Judy!

        Reply
    8. Anna says

      August 07, 2021 at 1:22 pm

      Outstanding as always! Thanks so much for sharing! Definitely one of my favourite ever curries.5 stars

      Reply
      • Alison Andrews says

        August 10, 2021 at 10:04 am

        Yay! Thanks so much Anna!

        Reply
    9. Chantal Shah says

      June 25, 2021 at 2:06 am

      This recipe was outstanding!! So much flavor and easy to put together! Can’t wait to make it again!5 stars

      Reply
      • Alison Andrews says

        June 25, 2021 at 11:39 am

        That’s so awesome Chantal, thanks so much!

        Reply
    10. Allie says

      March 06, 2021 at 10:35 pm

      This was so good! Thank you so much for sharing this recipe. I will definitely be making this again.

      Reply
    11. Liana says

      February 22, 2021 at 8:40 am

      I made this for dinner last night and WOW!
      Loved everything about it and although it’s complex it really didn’t take long to put together. Before making the batter I prepped everything and while the tofu was in the air fryer (works great with the air fryer as well btw, just lower temp) I put the sauce together, boiled the rice and that was that. Only issue I had is the quantity of the batter mix was too little for my blender so I had to scrape it off the sides a lot of times. Next time I’ll double it or one and a half it.
      Thank you, this was DELICIOUS!5 stars

      Reply
      • Alison Andrews says

        February 22, 2021 at 10:46 am

        So happy you enjoyed it Liana!

        Reply
    12. Nancy says

      February 14, 2021 at 3:49 am

      I made this tonight and it was really delicious. The only thing I subbed was tomato paste since I had no tomato. I’ve tried a few other vegan butter ‘chicken’ recipes and this is the best flavor I’ve found.

      Reply
      • Alison Andrews says

        February 15, 2021 at 11:24 am

        Thanks so much Nancy!

        Reply
    13. Olivia Rowan says

      February 09, 2021 at 6:11 pm

      This recipe is even a hit with my non-vegan friends. For kicks, I’m going to add green peppers and mushrooms. I’d even like to try it with the “chicken” from your Vegan Chicken recipe. Will keep you posted.5 stars

      Reply
      • Alison Andrews says

        February 10, 2021 at 10:28 am

        That’s awesome Olivia! I think all of those options will be great to try! 🙂

        Reply
    14. Jen says

      February 04, 2021 at 2:27 am

      Ok, I use lots of blogs and recipes on Pinterest but I’ve never left a comment. Usually I tweak recipes to make them how we want them. This recipe needed no tweaking!!! I’m obsessed! Everything about this recipe was amazing! Thank you. We will be making this over and over and over again!!5 stars

      Reply
      • Alison Andrews says

        February 04, 2021 at 11:04 am

        Thank you so much Jen! This is awesome!

        Reply
    15. Karen says

      February 01, 2021 at 7:37 pm

      Fabulous recipe as usual. Spicy and creamy and really just perfect. Thank you!5 stars

      Reply
      • Alison Andrews says

        February 02, 2021 at 10:22 am

        Thanks so much Karen!

        Reply
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