Main Courses
This cashew nut rice recipe transforms simple grains into a luxurious, creamy dish with toasted nutty depth and velvety texture. The secret lies in blending soaked cashews into a rich, dairy-free sauce that coats each grain perfectly—no heavy cream needed.
I developed this version after years of testing, ensuring every bite delivers that perfect balance of nutty richness and fluffy rice.
What makes this recipe stand out is the foolproof technique for achieving creamy texture without grittiness. You'll start with perfectly cooked rice, blend cashews into a smooth paste, and finish with a simmer that infuses every grain with that signature nutty flavor.
The result? A dish that's elegant enough for dinner parties but simple enough for weeknights, with optional garnishes like fresh herbs or toasted sesame seeds for extra flair.
Ingredients for cashew nut rice
Simple grains meet nutty richness—here’s how to make restaurant-style cashew nut rice at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Jasmine Rice 🌾 | 1 ½ cups | Uncooked, long-grain preferred |
| Raw Cashews 🥜 | 1 cup | Unsalted, soaked 2 hours |
| Vegetable Broth 💧 | 1 ½ cups | Low-sodium, homemade or store-bought |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For blending and toasting |
| Fresh Garlic Cloves 🧄 | 4 cloves | Peeled, for roasting |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, bright flavor |
| Nutritional Yeast 🍄 | 2 tbsp | For cheesy, umami depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish (optional) |
| Toasted Sesame Seeds 🌰 | 1 tbsp | For garnish (optional) |
| Water 💧 | 2 ½ cups | For rice cooking |
The cashews are the star here. Unsalted raw cashews from Trader Joe’s or Costco work best—they’re cheaper in bulk and fresher than pre-roasted. Soak them for at least 2 hours (overnight is ideal) so they blend into a silky paste. No soaking? Toast them first—this helps break them down faster. For the rice, jasmine rice is non-negotiable—it stays fluffy and absorbs the cashew sauce beautifully. If you’re using basmati, expect slightly firmer grains. The garlic needs to be roasted for depth—toss those cloves in olive oil and toast until fragrant before blending.
No fresh cashews? Store-bought cashew butter works in a pinch (use ½ cup), but you’ll lose that toasted nutty flavor. Out of nutritional yeast? White miso paste at half the amount adds umami, though it’ll be more savory. The lemon juice can be swapped for apple cider vinegar if needed—just taste as you go. For the broth, low-sodium is key—you don’t want to over-salt the dish. The cilantro and sesame seeds are optional but add freshness; skip them if you’re serving this to guests who dislike herbs. The rice-to-water ratio is critical—stick to 1.5 cups rice to 2.5 cups water for perfect fluffiness.
Prep the rice first—it needs to sit while you blend the cashew sauce. Store the dry cashews in the fridge for up to 3 months, and the cooked rice keeps for 4 days in an airtight container. The cashew sauce can be made ahead and reheated gently with a splash of water or broth. For leftovers, the sauce thickens when chilled—just stir in a little water to loosen it before serving. Garnishes like cilantro and sesame seeds can be added fresh when serving, so they stay vibrant.
Why You'll Love This Recipe
- No-Chop Necessary: I swear by this—just toast the cashews in the same pan you sauté the garlic, no extra bowls. The rice handles itself while you’re busy chopping veggies for the rest of the meal.
- Creamy Without Dairy: That nutty richness from raw cashews? It turns plain jasmine rice into something dangerously addictive—like a hug in a bowl. The olive oil ties it all together with a silky finish.
- Lunchbox Hero: Between us, this keeps perfectly for days. Toss it cold with a fried egg and pickles for a weeknight lunch, or reheat it for dinner when you’re too tired to cook.
- Budget Flexibility: Vegetable broth stretches this recipe into two meals for pennies. Swap the cashews for peanuts if you’re pinching pennies, or double the batch for leftovers that taste just as good the third time.
Step-by-step instructions for creamy cashew nut rice
Here's how to create rich, velvety cashew rice with perfect texture and nutty depth.
Toast the Cashews and Garlic for Depth of Flavor
Heat a dry skillet over medium heat and add the 1 cup raw cashews. Toast them for 3-4 minutes, stirring constantly, until they turn a light golden color and release their nutty aroma. This step develops their flavor and prevents them from tasting raw later.
Remove the cashews and set aside. In the same skillet, add the 4 cloves fresh garlic cloves and 0.25 cup extra-virgin olive oil. Cook for 1-2 minutes until the garlic turns golden and fragrant. Immediately transfer to a small bowl and let cool - we'll blend these later for the creamy base.
Cook the Jasmine Rice to Al Dente Perfection
Rinse the 1.5 cups jasmine rice under cold water until the water runs clear, then drain well. In a medium saucepan, combine the rice with 2.5 cups water and bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 12 minutes.
After 12 minutes, turn off the heat and let the rice steam undisturbed for 5 minutes. This resting period allows the rice to absorb any remaining moisture and develop its signature fluffy texture. Fluff gently with a fork before proceeding.
Blend the Creamy Cashew Base
Transfer the toasted cashews and garlic mixture to a high-speed blender. Add the 1.5 cups vegetable broth, 2 tbsp nutritional yeast, 2 tbsp lemon juice, 1 tsp salt, and 0.5 tsp ground black pepper. Blend until completely smooth, scraping down the sides as needed. The mixture should be completely free of any texture.
With the blender running, slowly drizzle in the 0.25 cup extra-virgin olive oil to emulsify the sauce. This creates a luxurious, velvety texture that coats each grain of rice perfectly. Taste and adjust seasoning if needed, adding more salt or lemon juice as desired.
Combine and Finish the Creamy Rice
Return the cooked rice to the saucepan and stir in the cashew mixture over low heat. Cook for 3-4 minutes, stirring constantly, until everything is well combined and heated through. The rice should be completely coated with the creamy sauce, with no dry spots remaining.
For the final touch, stir in the 0.25 cup fresh cilantro and 1 tbsp toasted sesame seeds. These add freshness and texture contrast to the rich cashew base. Serve immediately while warm for the perfect balance of creamy texture and nutty depth.
Pro Tips For Making Cashew Nut Rice
- TOAST THE CASHEWS FIRST: Skip the raw nut crunch—lightly toast your cashews in a dry pan until they smell nutty and golden. This makes them melt smoother into the rice and adds depth that raw cashews just can’t match. (Yes, even if you’re tempted to toss them in cold.)
- SALT THE BROTH LATE: Hold off on salting the vegetable broth until the very end—after the rice has absorbed most of it. Salting early dilutes the flavor as the liquid cooks off, and you’ll end up guessing whether to add more. Taste first, then adjust.
- USE WARM BROTH ONLY: Cold broth shocks the rice and leaves it undercooked at the core. Heat your broth until it’s steaming but not boiling before pouring it over the rice. This ensures even cooking without turning your dish into a mushy mess.
- STIR IN GARLIC LAST: Crush your garlic cloves right before adding them to the finished rice—this keeps their aroma fresh and prevents them from turning bitter. A quick toss with a spoon is all it takes; no need to cook them separately. (Overcooked garlic ruins everything.)
Creative variations of these flavors
Spicy Thai-Inspired
Add 1 tbsp red curry paste (like Maesri) to the blender with the cashew mixture for instant Thai flavors. Stir in ½ cup coconut milk at the end for extra creaminess, and top with thinly sliced Thai basil and crushed peanuts for texture.
The heat from the curry paste balances the richness beautifully. 🌶️
Mediterranean Twist
Swap the nutritional yeast for 2 tbsp tahini and add ½ tsp ground cumin to the cashew blend. Finish with chopped kalamata olives and crumbled feta cheese (if not vegan) for a Mediterranean-inspired dish. The tahini adds a nutty depth that pairs perfectly with the cashews.
Smoky BBQ Style
Blend in 1 tbsp smoked paprika and 1 tsp liquid smoke (like Wright's) with the cashews for a smoky BBQ flavor. Stir in ¼ cup BBQ sauce (like Sweet Baby Ray's) at the end, and serve with pickled red onions for tangy contrast.
This version works surprisingly well as a vegan main dish.
Herb-Infused French
Add 1 tbsp fresh thyme leaves and 1 tsp Dijon mustard to the cashew blend for a French-inspired twist. Garnish with chopped chives and a sprinkle of toasted pine nuts for an elegant touch. The mustard adds a subtle tang that brightens the dish.
Sweet & Savory
For a dessert-inspired variation, reduce the salt to ½ tsp and add 1 tbsp maple syrup to the cashew blend. Stir in ½ cup dried cranberries and chopped pecans for a sweet and savory breakfast bowl. Top with a drizzle of agave syrup for extra sweetness.
Lemon-Pepper Pesto
Blend in ½ cup fresh basil leaves with the cashews for a pesto-like texture. Add an extra 1 tbsp lemon juice and 1 tsp freshly cracked black pepper for a bright, peppery flavor. Serve with grilled chicken or shrimp for a protein-packed meal that's full of fresh herbs.
Nutrition facts
Frequently asked questions
Can I use brown rice instead of jasmine rice?
Yes, but expect a slightly different texture. Brown rice stays chewier and absorbs less of the cashew sauce, so you may need to add an extra 2-3 tablespoons of vegetable broth to maintain creaminess. Cook it for 30-40 minutes instead of 12 minutes, and stir in the cashew mixture for 5-6 minutes to ensure even coating. The nutty flavor will still shine through!
Why did my cashew sauce turn grainy?
Graininess usually happens when cashews aren't soaked long enough or blended thoroughly. For best results, soak raw cashews for at least 2 hours (overnight is ideal). If using store-bought cashew butter, blend it with the other ingredients for 2-3 minutes to ensure a silky texture. If it's still grainy, strain the mixture through a fine-mesh sieve before mixing with the rice.
Can I make this recipe ahead of time?
The cashew sauce can be made 1-2 days ahead and stored in an airtight container in the fridge. Reheat it gently with a splash of water or broth to restore creaminess. Cook the rice fresh and combine it with the pre-made sauce just before serving to maintain perfect texture. The flavors actually improve overnight as they meld together.
What's the best way to reheat leftovers?
Reheat in a skillet over low heat with 1-2 tablespoons of water or broth to prevent drying. Stir constantly for 3-4 minutes until warmed through. Microwaving can make the sauce separate, so the stovetop method works best. For extra creaminess, add a splash of warm water or broth while reheating.
How can I make this dish more protein-rich?
Add ½ cup cooked chickpeas or ½ cup crumbled tofu to the finished dish for extra protein. For a meat option, stir in ½ cup shredded rotisserie chicken or ½ cup cooked shrimp at the end. If keeping it vegan, blend in 2 tbsp hemp seeds or 1 scoop vegan protein powder with the cashew mixture for a boost.