Marry me chickpeas are the vegan version of a viral sensation! These chickpeas are creamy and garlicky, with sun-dried tomatoes and fresh basil to make them extra delicious.
Marry me chicken was made popular by TikTok and I’ve already put a vegan spin on it with my marry me pasta . But I just can’t get that creamy-dreamy sauce out of my head, so I decided to do another plant-based twist on the recipe: marry me chickpeas. Like my easy chickpea tikka masala , it swaps the chicken for chickpeas, but it keeps the same indulgent flavour and texture intact. It’s a perfect one-pan meal to pair with some crusty bread for soaking up that divine sauce!
Why You’ll Love This Marry Me Chickpeas Recipe
- A vegan spin on a TikTok favourite . I don’t know about you, but I love finding ways to take those viral TikTok recipes and make them plant-based!
- Quick and easy to make . This recipe is ideal for a weeknight because it comes together with so little effort. If you have a well-stocked pantry, your shopping list should be short too!
- Creamy and delicious . The combination of garlic, sun-dried tomatoes, and fresh basil in a rich cream sauce creates a mouth-watering meal that the whole family will love.
Notes on Ingredients
Here’s a quick look at what you’ll need to make this recipe. Don’t forget to scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sun-dried tomatoes – If you use the kind that comes in oil, drain them well.
- Nutritional yeast – For cheesy flavour in the sauce.
- Raw cashews – Soak these in hot water for 15 minutes so they blend smoothly into the sauce.
- Vegetable broth – I like to use my homemade vegetable broth .
- Olive oil
- Onion and garlic – To build the flavour of the this marry me chickpeas recipe.
- Dried Italian herbs, garlic powder and onion powder
- Chickpeas – Rinse and drain these well.
- Coconut cream or full fat coconut milk
- Sea salt and pepper
- Vegan parmesan cheese – you can use storebought or make my homemade vegan parmesan cheese , both work!
- Fresh basil – Fresh basil has a much more vibrant flavour than dried.
How to Make Marry Me Chickpeas
Let’s take a quick look at how to make this recipe. I’ve included step-by-step photos with abbreviated instructions. Scroll down to the recipe card for full, printable instructions.
Blend cashews, broth, tomatoes &yeast.
- Start the sauce . Blend the cashews, 1/2 cup of broth, 2 sun-dried tomatoes, and nutritional yeast until smooth.
- Cook the aromatics . Sauté the onion in olive oil until it’s softened, then stir in the garlic, remaining sun-dried tomatoes, and Italian seasoning. Cook until fragrant.
Add cashew mixture, chickpeas and coconut cream.
- Simmer . Stir in the chickpeas, cashew mixture, and coconut cream. Bring to a simmer, then reduce the heat to low and simmer covered for 10 minutes, stirring occasionally.
- Finish . Garnish with fresh basil and serve.
Tips and Variations
- Give it a kick . Add red pepper flakes when you add the garlic to the pan to infuse your marry me chickpeas with a little bit of heat.
- Add greens . For added nutrition, toss in some baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt into the creamy sauce.
- Make it nut-free . Replace the cashews with 1/4 cup of silken tofu.
Serving Suggestions
I think serving these chickpeas over brown rice, cooked quinoa , or cauliflower rice would be fantastic for soaking up that creamy sauce. You can also serve marry me chickpeas with a side of crusty bread, like my no-knead bread or olive bread .
How to Store
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
More Chickpea Recipes
- Chickpea Panzanella Salad
- Vegan Spicy BBQ Chickpea Pizza
- BBQ Chickpea Tacos with Kale Cabbage Slaw
- How to Make Crispy Roasted Chickpeas
- Vegan Chickpea Tuna Salad
Ingredients
- 10 raw cashews , soaked in hot water for 15 minutes, or raw sunflower seeds if allergic to cashews
- ½ cup vegetable broth , 120 ml
- ½ cup sun-dried tomatoes, finely chopped plus 2 whole tomatoes for the sauce , 70 g
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil , or vegan butter for more flavour
- 1 small onion , finely diced
- 3 cloves garlic , minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt , to taste
- ¼ teaspoon ground black pepper
- 2 (14-ounce) cans chickpeas, drained and rinsed , 425 grams
- 1 (14-ounce) can coconut cream or full fat coconut milk , 425 grams
- ⅓ cup vegan parmesan cheese , homemade or storebought (I use Violife for storebought)
- ¼ cup fresh basil , chopped
Instructions
- In a blender , combine the soaked and drained cashews with ½ cup broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until completely smooth and creamy. Set aside.
- In a large skillet or saucepan, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent.
- Add the minced garlic, remaining chopped sun-dried tomatoes, Italian herbs, garlic powder, onion powder, sea salt and ground black pepper. Cook for 2 minutes, stirring frequently.
- Add the drained chickpeas, creamy cashew blend and coconut cream or milk to the skillet. Stir well to combine.
- Bring to simmer. Reduce the heat to low, cover, and let the mixture cook for about 10 minutes, until the sauce thickens and flavors meld together, stirring occasionally. Add in your vegan parmesan cheese (optional, but tastes amazing!), stirring in to combine for another 2 minutes. Remove from heat. Taste and adjust seasonings as you desire.
- Garnish with fresh basil. Serve with toasted bread or rice.
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
Marry me chickpeas are the vegan version of a viral sensation! These chickpeas are creamy and garlicky, with sun-dried tomatoes and fresh basil to make them extra delicious.
Marry me chicken was made popular by TikTok and I’ve already put a vegan spin on it with my marry me pasta . But I just can’t get that creamy-dreamy sauce out of my head, so I decided to do another plant-based twist on the recipe: marry me chickpeas. Like my easy chickpea tikka masala , it swaps the chicken for chickpeas, but it keeps the same indulgent flavour and texture intact. It’s a perfect one-pan meal to pair with some crusty bread for soaking up that divine sauce!
Why You’ll Love This Marry Me Chickpeas Recipe
- A vegan spin on a TikTok favourite . I don’t know about you, but I love finding ways to take those viral TikTok recipes and make them plant-based!
- Quick and easy to make . This recipe is ideal for a weeknight because it comes together with so little effort. If you have a well-stocked pantry, your shopping list should be short too!
- Creamy and delicious . The combination of garlic, sun-dried tomatoes, and fresh basil in a rich cream sauce creates a mouth-watering meal that the whole family will love.
Notes on Ingredients
Here’s a quick look at what you’ll need to make this recipe. Don’t forget to scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sun-dried tomatoes – If you use the kind that comes in oil, drain them well.
- Nutritional yeast – For cheesy flavour in the sauce.
- Raw cashews – Soak these in hot water for 15 minutes so they blend smoothly into the sauce.
- Vegetable broth – I like to use my homemade vegetable broth .
- Olive oil
- Onion and garlic – To build the flavour of the this marry me chickpeas recipe.
- Dried Italian herbs, garlic powder and onion powder
- Chickpeas – Rinse and drain these well.
- Coconut cream or full fat coconut milk
- Sea salt and pepper
- Vegan parmesan cheese – you can use storebought or make my homemade vegan parmesan cheese , both work!
- Fresh basil – Fresh basil has a much more vibrant flavour than dried.
How to Make Marry Me Chickpeas
Let’s take a quick look at how to make this recipe. I’ve included step-by-step photos with abbreviated instructions. Scroll down to the recipe card for full, printable instructions.
Blend cashews, broth, tomatoes &yeast.
- Start the sauce . Blend the cashews, 1/2 cup of broth, 2 sun-dried tomatoes, and nutritional yeast until smooth.
- Cook the aromatics . Sauté the onion in olive oil until it’s softened, then stir in the garlic, remaining sun-dried tomatoes, and Italian seasoning. Cook until fragrant.
Add cashew mixture, chickpeas and coconut cream.
- Simmer . Stir in the chickpeas, cashew mixture, and coconut cream. Bring to a simmer, then reduce the heat to low and simmer covered for 10 minutes, stirring occasionally.
- Finish . Garnish with fresh basil and serve.
Tips and Variations
- Give it a kick . Add red pepper flakes when you add the garlic to the pan to infuse your marry me chickpeas with a little bit of heat.
- Add greens . For added nutrition, toss in some baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt into the creamy sauce.
- Make it nut-free . Replace the cashews with 1/4 cup of silken tofu.
Serving Suggestions
I think serving these chickpeas over brown rice, cooked quinoa , or cauliflower rice would be fantastic for soaking up that creamy sauce. You can also serve marry me chickpeas with a side of crusty bread, like my no-knead bread or olive bread .
How to Store
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
More Chickpea Recipes
- Chickpea Panzanella Salad
- Vegan Spicy BBQ Chickpea Pizza
- BBQ Chickpea Tacos with Kale Cabbage Slaw
- How to Make Crispy Roasted Chickpeas
- Vegan Chickpea Tuna Salad
Ingredients
- 10 raw cashews , soaked in hot water for 15 minutes, or raw sunflower seeds if allergic to cashews
- ½ cup vegetable broth , 120 ml
- ½ cup sun-dried tomatoes, finely chopped plus 2 whole tomatoes for the sauce , 70 g
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil , or vegan butter for more flavour
- 1 small onion , finely diced
- 3 cloves garlic , minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt , to taste
- ¼ teaspoon ground black pepper
- 2 (14-ounce) cans chickpeas, drained and rinsed , 425 grams
- 1 (14-ounce) can coconut cream or full fat coconut milk , 425 grams
- ⅓ cup vegan parmesan cheese , homemade or storebought (I use Violife for storebought)
- ¼ cup fresh basil , chopped
Instructions
- In a blender , combine the soaked and drained cashews with ½ cup broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until completely smooth and creamy. Set aside.
- In a large skillet or saucepan, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent.
- Add the minced garlic, remaining chopped sun-dried tomatoes, Italian herbs, garlic powder, onion powder, sea salt and ground black pepper. Cook for 2 minutes, stirring frequently.
- Add the drained chickpeas, creamy cashew blend and coconut cream or milk to the skillet. Stir well to combine.
- Bring to simmer. Reduce the heat to low, cover, and let the mixture cook for about 10 minutes, until the sauce thickens and flavors meld together, stirring occasionally. Add in your vegan parmesan cheese (optional, but tastes amazing!), stirring in to combine for another 2 minutes. Remove from heat. Taste and adjust seasonings as you desire.
- Garnish with fresh basil. Serve with toasted bread or rice.
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
Marry me chickpeas are the vegan version of a viral sensation! These chickpeas are creamy and garlicky, with sun-dried tomatoes and fresh basil to make them extra delicious.
Marry me chicken was made popular by TikTok and I’ve already put a vegan spin on it with my marry me pasta . But I just can’t get that creamy-dreamy sauce out of my head, so I decided to do another plant-based twist on the recipe: marry me chickpeas. Like my easy chickpea tikka masala , it swaps the chicken for chickpeas, but it keeps the same indulgent flavour and texture intact. It’s a perfect one-pan meal to pair with some crusty bread for soaking up that divine sauce!
Why You’ll Love This Marry Me Chickpeas Recipe
- A vegan spin on a TikTok favourite . I don’t know about you, but I love finding ways to take those viral TikTok recipes and make them plant-based!
- Quick and easy to make . This recipe is ideal for a weeknight because it comes together with so little effort. If you have a well-stocked pantry, your shopping list should be short too!
- Creamy and delicious . The combination of garlic, sun-dried tomatoes, and fresh basil in a rich cream sauce creates a mouth-watering meal that the whole family will love.
Notes on Ingredients
Here’s a quick look at what you’ll need to make this recipe. Don’t forget to scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sun-dried tomatoes – If you use the kind that comes in oil, drain them well.
- Nutritional yeast – For cheesy flavour in the sauce.
- Raw cashews – Soak these in hot water for 15 minutes so they blend smoothly into the sauce.
- Vegetable broth – I like to use my homemade vegetable broth .
- Olive oil
- Onion and garlic – To build the flavour of the this marry me chickpeas recipe.
- Dried Italian herbs, garlic powder and onion powder
- Chickpeas – Rinse and drain these well.
- Coconut cream or full fat coconut milk
- Sea salt and pepper
- Vegan parmesan cheese – you can use storebought or make my homemade vegan parmesan cheese , both work!
- Fresh basil – Fresh basil has a much more vibrant flavour than dried.
How to Make Marry Me Chickpeas
Let’s take a quick look at how to make this recipe. I’ve included step-by-step photos with abbreviated instructions. Scroll down to the recipe card for full, printable instructions.
Blend cashews, broth, tomatoes &yeast.
- Start the sauce . Blend the cashews, 1/2 cup of broth, 2 sun-dried tomatoes, and nutritional yeast until smooth.
- Cook the aromatics . Sauté the onion in olive oil until it’s softened, then stir in the garlic, remaining sun-dried tomatoes, and Italian seasoning. Cook until fragrant.
Add cashew mixture, chickpeas and coconut cream.
- Simmer . Stir in the chickpeas, cashew mixture, and coconut cream. Bring to a simmer, then reduce the heat to low and simmer covered for 10 minutes, stirring occasionally.
- Finish . Garnish with fresh basil and serve.
Tips and Variations
- Give it a kick . Add red pepper flakes when you add the garlic to the pan to infuse your marry me chickpeas with a little bit of heat.
- Add greens . For added nutrition, toss in some baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt into the creamy sauce.
- Make it nut-free . Replace the cashews with 1/4 cup of silken tofu.
Serving Suggestions
I think serving these chickpeas over brown rice, cooked quinoa , or cauliflower rice would be fantastic for soaking up that creamy sauce. You can also serve marry me chickpeas with a side of crusty bread, like my no-knead bread or olive bread .
How to Store
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
More Chickpea Recipes
- Chickpea Panzanella Salad
- Vegan Spicy BBQ Chickpea Pizza
- BBQ Chickpea Tacos with Kale Cabbage Slaw
- How to Make Crispy Roasted Chickpeas
- Vegan Chickpea Tuna Salad
Ingredients
- 10 raw cashews , soaked in hot water for 15 minutes, or raw sunflower seeds if allergic to cashews
- ½ cup vegetable broth , 120 ml
- ½ cup sun-dried tomatoes, finely chopped plus 2 whole tomatoes for the sauce , 70 g
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil , or vegan butter for more flavour
- 1 small onion , finely diced
- 3 cloves garlic , minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt , to taste
- ¼ teaspoon ground black pepper
- 2 (14-ounce) cans chickpeas, drained and rinsed , 425 grams
- 1 (14-ounce) can coconut cream or full fat coconut milk , 425 grams
- ⅓ cup vegan parmesan cheese , homemade or storebought (I use Violife for storebought)
- ¼ cup fresh basil , chopped
Instructions
- In a blender , combine the soaked and drained cashews with ½ cup broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until completely smooth and creamy. Set aside.
- In a large skillet or saucepan, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent.
- Add the minced garlic, remaining chopped sun-dried tomatoes, Italian herbs, garlic powder, onion powder, sea salt and ground black pepper. Cook for 2 minutes, stirring frequently.
- Add the drained chickpeas, creamy cashew blend and coconut cream or milk to the skillet. Stir well to combine.
- Bring to simmer. Reduce the heat to low, cover, and let the mixture cook for about 10 minutes, until the sauce thickens and flavors meld together, stirring occasionally. Add in your vegan parmesan cheese (optional, but tastes amazing!), stirring in to combine for another 2 minutes. Remove from heat. Taste and adjust seasonings as you desire.
- Garnish with fresh basil. Serve with toasted bread or rice.
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
Marry me chickpeas are the vegan version of a viral sensation! These chickpeas are creamy and garlicky, with sun-dried tomatoes and fresh basil to make them extra delicious.
Marry me chicken was made popular by TikTok and I’ve already put a vegan spin on it with my marry me pasta . But I just can’t get that creamy-dreamy sauce out of my head, so I decided to do another plant-based twist on the recipe: marry me chickpeas. Like my easy chickpea tikka masala , it swaps the chicken for chickpeas, but it keeps the same indulgent flavour and texture intact. It’s a perfect one-pan meal to pair with some crusty bread for soaking up that divine sauce!
Why You’ll Love This Marry Me Chickpeas Recipe
- A vegan spin on a TikTok favourite . I don’t know about you, but I love finding ways to take those viral TikTok recipes and make them plant-based!
- Quick and easy to make . This recipe is ideal for a weeknight because it comes together with so little effort. If you have a well-stocked pantry, your shopping list should be short too!
- Creamy and delicious . The combination of garlic, sun-dried tomatoes, and fresh basil in a rich cream sauce creates a mouth-watering meal that the whole family will love.
Notes on Ingredients
Here’s a quick look at what you’ll need to make this recipe. Don’t forget to scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sun-dried tomatoes – If you use the kind that comes in oil, drain them well.
- Nutritional yeast – For cheesy flavour in the sauce.
- Raw cashews – Soak these in hot water for 15 minutes so they blend smoothly into the sauce.
- Vegetable broth – I like to use my homemade vegetable broth .
- Olive oil
- Onion and garlic – To build the flavour of the this marry me chickpeas recipe.
- Dried Italian herbs, garlic powder and onion powder
- Chickpeas – Rinse and drain these well.
- Coconut cream or full fat coconut milk
- Sea salt and pepper
- Vegan parmesan cheese – you can use storebought or make my homemade vegan parmesan cheese , both work!
- Fresh basil – Fresh basil has a much more vibrant flavour than dried.
How to Make Marry Me Chickpeas
Let’s take a quick look at how to make this recipe. I’ve included step-by-step photos with abbreviated instructions. Scroll down to the recipe card for full, printable instructions.
Blend cashews, broth, tomatoes &yeast.
- Start the sauce . Blend the cashews, 1/2 cup of broth, 2 sun-dried tomatoes, and nutritional yeast until smooth.
- Cook the aromatics . Sauté the onion in olive oil until it’s softened, then stir in the garlic, remaining sun-dried tomatoes, and Italian seasoning. Cook until fragrant.
Add cashew mixture, chickpeas and coconut cream.
- Simmer . Stir in the chickpeas, cashew mixture, and coconut cream. Bring to a simmer, then reduce the heat to low and simmer covered for 10 minutes, stirring occasionally.
- Finish . Garnish with fresh basil and serve.
Tips and Variations
- Give it a kick . Add red pepper flakes when you add the garlic to the pan to infuse your marry me chickpeas with a little bit of heat.
- Add greens . For added nutrition, toss in some baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt into the creamy sauce.
- Make it nut-free . Replace the cashews with 1/4 cup of silken tofu.
Serving Suggestions
I think serving these chickpeas over brown rice, cooked quinoa , or cauliflower rice would be fantastic for soaking up that creamy sauce. You can also serve marry me chickpeas with a side of crusty bread, like my no-knead bread or olive bread .
How to Store
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
More Chickpea Recipes
- Chickpea Panzanella Salad
- Vegan Spicy BBQ Chickpea Pizza
- BBQ Chickpea Tacos with Kale Cabbage Slaw
- How to Make Crispy Roasted Chickpeas
- Vegan Chickpea Tuna Salad
Ingredients
- 10 raw cashews , soaked in hot water for 15 minutes, or raw sunflower seeds if allergic to cashews
- ½ cup vegetable broth , 120 ml
- ½ cup sun-dried tomatoes, finely chopped plus 2 whole tomatoes for the sauce , 70 g
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil , or vegan butter for more flavour
- 1 small onion , finely diced
- 3 cloves garlic , minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt , to taste
- ¼ teaspoon ground black pepper
- 2 (14-ounce) cans chickpeas, drained and rinsed , 425 grams
- 1 (14-ounce) can coconut cream or full fat coconut milk , 425 grams
- ⅓ cup vegan parmesan cheese , homemade or storebought (I use Violife for storebought)
- ¼ cup fresh basil , chopped
Instructions
- In a blender , combine the soaked and drained cashews with ½ cup broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until completely smooth and creamy. Set aside.
- In a large skillet or saucepan, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent.
- Add the minced garlic, remaining chopped sun-dried tomatoes, Italian herbs, garlic powder, onion powder, sea salt and ground black pepper. Cook for 2 minutes, stirring frequently.
- Add the drained chickpeas, creamy cashew blend and coconut cream or milk to the skillet. Stir well to combine.
- Bring to simmer. Reduce the heat to low, cover, and let the mixture cook for about 10 minutes, until the sauce thickens and flavors meld together, stirring occasionally. Add in your vegan parmesan cheese (optional, but tastes amazing!), stirring in to combine for another 2 minutes. Remove from heat. Taste and adjust seasonings as you desire.
- Garnish with fresh basil. Serve with toasted bread or rice.
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
Marry Me Chickpeas
Ingredients
- 10 raw cashews soaked in hot water for 15 minutes, or raw sunflower seeds if allergic to cashews
- ½ cup vegetable broth 120 ml
- ½ cup sun-dried tomatoes, finely chopped plus 2 whole tomatoes for the sauce 70 g
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil or vegan butter for more flavour
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt to taste
- ¼ teaspoon ground black pepper
- 2 (14-ounce) cans chickpeas, drained and rinsed 425 grams
- 1 (14-ounce) can coconut cream or full fat coconut milk 425 grams
- ⅓ cup vegan parmesan cheese homemade or storebought (I use Violife for storebought)
- ¼ cup fresh basil chopped
Instructions
- In a blender, combine the soaked and drained cashews with ½ cup broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until completely smooth and creamy. Set aside.
- In a large skillet or saucepan, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent.
- Add the minced garlic, remaining chopped sun-dried tomatoes, Italian herbs, garlic powder, onion powder, sea salt and ground black pepper. Cook for 2 minutes, stirring frequently.
- Add the drained chickpeas, creamy cashew blend and coconut cream or milk to the skillet. Stir well to combine.
- Bring to simmer. Reduce the heat to low, cover, and let the mixture cook for about 10 minutes, until the sauce thickens and flavors meld together, stirring occasionally. Add in your vegan parmesan cheese (optional, but tastes amazing!), stirring in to combine for another 2 minutes. Remove from heat. Taste and adjust seasonings as you desire.
- Garnish with fresh basil. Serve with toasted bread or rice.
Video
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
Nutrition
Marry Me Chickpeas https://jessicainthekitchen.com/marry-me-chickpeas/ January 8, 2025
These classic peanut butter cookies are chewy, the perfect balance of sweet and salty, and loaded with peanut butter flavour. Just like the ones you ate growing up, but vegan!
Although they’re vegan, everything else about these peanut butter cookies is exactly like the classic, from the chewy texture to the crosshatch pattern on top from pressing the tines of a fork into the dough before baking. They’re a fun, nostalgic treat that tastes just as good as you remember—and they’re easy as can be!
Why You’ll Love This Peanut Butter Cookie Recipe
- That perfect chewy texture . The best thing about a peanut butter cookie is that chewy texture and this recipe delivers!
- Sweet and salty combination . These cookies nail that balance with just enough sugar to satisfy your sweet tooth and a bit of saltiness from the peanut butter.
- So easy to make . If you can make other basic cookie recipes like sugar cookies and chocolate chip cookies , you can make these simple vegan peanut butter cookies too!
Notes on Ingredients
Here’s a quick look at what you’ll need to make these cookies. Scroll down to the recipe card to find a printable ingredients list.
- Vegan butter – Use homemade vegan butter or store-bought.
- Natural smooth peanut butter – Look for peanut butter that is unsweetened.
- Brown sugar – You can use either dark or light brown.
- Granulated sugar
- Plant-based milk – Any kind you like or keep on hand in the fridge.
- Vanilla extract
- Dry ingredients – All-purpose flour, baking soda and baking powder.
- Sea salt – If your peanut butter has added salt, leave this out.
How to Make Peanut Butter Cookies
Making vegan peanut butter cookies couldn’t be easier! Here’s a quick step-by-step overview. Don’t forget to scroll down to the recipe card for printable instructions.
Cream butter and sugar.
- Cream the butter and sugar . Beat the vegan butter, peanut butter, and sugar with an electric mixer until fluffy.
- Add the wet ingredients . Mix the vegan milk and vanilla into the creamed butter and sugar.
- Mix the dry ingredients . Whisk the flour, baking soda and powder, and salt in another bowl.
- Finish the cookie dough . Slowly mix the dry ingredients into the bowl of wet ingredients.
Roll into balls.
- Form the cookies . Roll 1 1/2 tablespoon portions of dough into balls and set them on a parchment lined baking sheet 2 inches apart. Flatten the tops with a fork, forming a criss-cross pattern.
- Bake . Bake in a 350ºF oven for 10-12 minutes, or until the edges are just starting to become golden brown.
- Cool and serve . Let the peanut butter cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Tips and Variations
- Stir the peanut butter well . Before measuring out the peanut butter, stir it well to incorporate the oil with the solids. This ensures the right balance for your cookies.
- Use crunchy peanut butter . If you prefer a bit of added texture, try using crunchy peanut butter instead of smooth.
- Adjust the sweet-to-salty ratio . Like a sweeter cookie? Sprinkle granulated sugar on the tops before baking. Want more salty flavor? Add flaky sea salt to the tops.
- Make them gluten-free . Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Let them cool completely . Resist the urge to eat a warm cookie straight from the oven! These cookies need to cool first or they’ll be crumbly.
How to Store
- Room temperature : Store the cookies in an airtight container at room temperature for 3-4 days.
- Freeze : The cookie dough can also be frozen for up to 3 months. Simply scoop and shape the dough into balls, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, remove from the freezer and bake as directed, adding an extra minute or two to the baking time. You can also freeze baked cookies for up to 3 months and thaw at room temperature.
More Vegan Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Chai Sugar Cookies
- Peanut Butter Banana Oatmeal Cookies
- Kitchen Sink Cookies
- Gingersnap Molasses Cookies
Ingredients
- ½ cup vegan butter , softened 115 g / 4 oz
- 1 cup natural smooth peanut butter , (unsweetened) 240 g / 4.2 oz
- ½ cup brown sugar , packed 90 g
- ½ cup granulated sugar , 100 g
- 3 tablespoon plant-based milk , 45 ml
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour , 190 g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt , omit if peanut butter is salted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
- Add the plant-based milk and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Flatten each ball with a fork, pressing down to create a crisscross pattern.
- Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden. The cookies will still be very soft after baking but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will be very soft and crumbly before cooling.
Notes
- Room temperature : Store the cookies in an airtight container at room temperature for 3-4 days.
- Freeze : The cookie dough can also be frozen for up to 3 months. Simply scoop and shape the dough into balls, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, remove from the freezer and bake as directed, adding an extra minute or two to the baking time. You can also freeze baked cookies for up to 3 months and thaw at room temperature.
