Vegan Chick’n Marsala Ⓥ


  • 2-8 oz packages of frozen vegan Chick’n pieces. I used @daringfoods
  • 2 cups vegetable broth, divided
  • 1 cup of raw cashews, soak in hot water for 10 minutes or more
  • 2 tbsp vegan butter, use water or broth for oil free
  • 2 tbsp olive oil
  •  8 oz sliced mushrooms of choice
  •  2-3 cloves garlic, minced
  • 1 shallot, diced
  • 1 tsp lemon juice
  • 1 tsp miso paste
  • 2tsp nutrional yeast
  • 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp pepper
  • 2/3 cup vegan Marsala or 2 tbsp balsamic glaze


  • Soak the cashews in hot water first for at least 10 minutes. Cook the vegan chicken according to package instructions. I use a cast iron skillet on medium with the olive oil, salt & pepper. Set aside.
  • Drain the soaked cashews, then add them to a high-speed blender with one cup of the vegetable broth, the miso paste, lemon Juice, nutritional yeast, salt, pepper & thyme. Blend until smooth to make the cashew cream.
  • In the same skillet that you cooked the vegan chicken, melt the vegan butter, water or vegetable broth, the minced garlic, diced shallots & the sliced mushrooms, sautéing & mixing often until they reduce & turn golden brown, about 5-7 minutes.
  • Pour in the Marsala wine or balsamic glaze & the remaining cup of broth, the vegan cashew cream & the vegan chicken. Simmer over medium heat for 5-8 minutes until it thickens. Serve with your favorite sides. 

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