Vegan Methi Malai (Cashew-Based) Recipe
Creamy, Dairy-Free North Indian Classic – Ready in 40 Minutes!
Looking for a rich, creamy, restaurant-style curry without dairy? This Vegan Methi Malai (Cashew-Based) recipe delivers all the indulgence of the traditional dish—without cream or butter. Made with fresh fenugreek leaves, soaked cashews, and aromatic Indian spices, this plant-based version is perfect for vegans, lactose-intolerant food lovers, and anyone craving healthy comfort food.
This recipe is ideal for food blogs, vegan recipe websites, and Google featured snippets, thanks to its clear steps, FAQs, and SEO-focused structure.
📌 What is Vegan Methi Malai?
Traditional Methi Malai is a North Indian curry made with fresh fenugreek (methi) leaves and dairy cream. In this vegan version, we replace cream with a smooth cashew paste, creating a silky texture and naturally sweet, nutty flavor—without compromising taste.
🥘 Why You’ll Love This Recipe
- ✅ 100% Vegan & Dairy-Free
- ✅ Creamy Texture Without Cream
- ✅ Gluten-Free Option
- ✅ Rich in Iron & Antioxidants
- ✅ Perfect for Lunch or Dinner
🛒 Ingredients (Serves 4)
Main Ingredients:
- 2 cups fresh methi (fenugreek) leaves, finely chopped
- ½ cup raw cashews (soaked in warm water for 20 minutes)
- 1 medium onion, finely chopped
- 1 medium tomato, pureed
- 1 tsp ginger-garlic paste
- 2 tbsp oil (coconut or neutral oil)
Spices:
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp red chili powder
- Salt to taste
Optional:
- ¼ tsp sugar (balances bitterness)
- ½ tsp kasuri methi (for extra aroma)
👩🍳 Step-by-Step Instructions
Step 1: Prepare Cashew Cream
Drain soaked cashews and blend with ½ cup water into a smooth, thick paste. Set aside.
Step 2: Sauté Aromatics
Heat oil in a pan. Add cumin seeds and let them splutter.
Add onions and sauté until golden brown.
Step 3: Add Ginger-Garlic & Spices
Add ginger-garlic paste. Cook for 30 seconds.
Mix in turmeric, coriander powder, red chili powder, and salt.
Step 4: Add Tomato Puree
Cook until oil separates from the masala mixture (about 5–7 minutes).
Step 5: Cook Methi Leaves
Add chopped methi leaves and sauté until wilted. Cook for 5 minutes.
Step 6: Add Cashew Paste
Lower the heat. Stir in cashew cream and mix well.
Add ½ cup water (adjust consistency as desired).
Step 7: Simmer & Finish
Simmer for 5–7 minutes on low flame.
Add garam masala and optional sugar. Mix well.
✨ Garnish with fresh coriander and serve hot.
🍽 Serving Suggestions
- With roti, naan, or paratha
- Steamed basmati rice
- Jeera rice
- Vegan butter naan for restaurant-style meal
🌿 Nutritional Benefits
- Methi (Fenugreek Leaves): Rich in iron, fiber, and antioxidants
- Cashews: Provide healthy fats and plant-based protein
- Spices: Boost digestion and metabolism
🔥 Pro Tips for Perfect Vegan Methi Malai
✔ Blanch methi leaves in salted water to reduce bitterness.
✔ Blend cashew paste extra smooth for creamy texture.
✔ Use coconut cream (2 tbsp) for extra richness.
✔ Always cook on low flame after adding cashew paste to prevent splitting.
❓ Frequently Asked Questions (FAQs)
1. Can I use dried fenugreek (kasuri methi)?
Yes, but reduce quantity to 2 tablespoons. Fresh methi gives better texture and flavor.
2. How do I reduce bitterness in methi?
Sprinkle salt over chopped methi, rest for 10 minutes, squeeze out excess water, and rinse lightly.
3. Can I replace cashews?
Yes. Use soaked almonds or sunflower seeds as a nut-free alternative.
4. Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just pair it with gluten-free roti or rice.
5. How long can I store it?
Refrigerate in an airtight container for up to 3 days. Reheat gently.
