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Stir-fried Broccoli with Cashew Sauce

A quick veggie-forward lunch, dinner, or side featuring stir-fried broccoli with a coconut, cashew, lime sauce. 
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Main Course, Side Dish
Cuisine: North American
Keyword: broccoli with cashew sauce, buddha bowl sauce, cashew sauce, cashew, lime, ginger sauce, coconut, cashew, lime, ginger sauce, stir-fried broccoli
Servings: 2 entree-size
Author: Sylvia Eastman


  • 1 head broccoli, sliced so it has a lot of flat surfaces {slicing the broccoli flat makes it easier to stir-fry evenly}
  • 1 tablespoon coconut oil
  • 1 cup cashew butter
  • 1/2 cup lime juice
  • 4 tablespoons ginger
  • 4 tablespoons coconut oil
  • water
  • handful cashews {optional}
  • slices of lime {optional}
  • fresh herbs such as basil, cilantro, or Thai basil {optional}


  • Stir-fry the broccoli: In a large frying pan, heat the coconut oil on high. Add the broccoli and stir-fry until your level of doneness. If you want this less crunchy, then you can add a tablespoon or so of water to the pan, and cover it for a few minutes.
  • Make the cashew sauce: Combine the cashew butter, lime juice, ginger, and coconut oil in a blender and blend until creamy. Add water as needed to thin it out to your desired consistency. 
  • To serve, top the broccoli with the sauce and garnish with cashews, lime, and fresh herbs if desired. 


  • If you have a good strong blender, you can start with cashews and make your own cashew butter first. You can use either raw or roasted cashew for this. 
  • If you want to vary the flavour a bit, you can add soy sauce and/or fish sauce to the broccoli when you stir fry it. If you are vegan, try the recipe for Vegan 2 Ingredient Fish Sauce in this post.
  • You will likely have leftover sauce. It's also great with sauteed spinach, or drizzled over chicken or fish.
  • Also a great sauce for a buddha bowl!