Creamy Vegan Coconut Rice

This creamy vegan coconut rice is a delicious side dish and can also be a light lunch or dinner. The cashew nuts add protein and crunchiness and the coconut cream makes this vegan rice creamy and dairy-free.

I love loaded rice recipes like this Spanish chickpeas and rice or this delicious Greek spanakorizo, not just because they're easy to make but also because they're one-pot meals that put dinner on the table quite effortlessly.

This creamy vegan coconut rice is loaded with Asian flavours and made creamy with a dollop of coconut cream. It also has toasted cashews for crunchiness and protein.

You can serve this creamy basmati rice on its own or as a side dish for vegan spring rolls or cauliflower steaks.

Why you'll love this creamy vegan coconut rice

• It's very easy to make with a handful of ingredients. I have most of the ingredients in the house at all times, so this is a great recipe for those days you don't feel like going to the shops.
• You can make it as creamy as you like. You can add as much coconut cream as you want to adjust the creaminess of this vegan rice.
• It's quite versatile. You can add all sorts of veggies to this creamy vegan rice recipe. I make it with frozen peas, but you can add carrots, broccoli or cauliflower. This is also the kind of recipe you can make using a frozen veggie mix.

Ingredients and substitutions

Coconut oil - You can use sunflower or canola oil in this recipe, but coconut oil pairs well with coconut milk. For a more pronounced Chinese-style flavor, use toasted sesame oil.

Spring onions - Use the white and light green parts of the spring onions in the rice and save the dark green parts for garnishing.

Garlic and ginger - Freshly chopped garlic and ginger offer the best flavour in this rice recipe.

Basmati rice - I used easy cook basmati rice to speed up things. You don't need to pre-soak the rice for this recipe. If using regular basmati, you may need to add 5-10 minutes to the cooking time.

Vegetable stock - Shop-bought vegetables are fine here, but you can use homemade stock if you have any.

Frozen peas - You don't need to thaw the peas before adding them to this rice. You can also use canned peas.

Soy sauce - Light soy sauce is perfect in this rice. Use a low-sodium variety if you want to have better control of the salt content of the dish.

Hoisin sauce - Hoising sauce is naturally vegan, but it's still important to check the ingredients on the bottle before buying, as some brands may only be suitable for vegetarians due to the use of fish products.

Coconut cream - Making rice with coconut cream results in a very creamy dish. If you don't have coconut cream, you can use the creamy top of a can of full-fat coconut milk - just make sure you don't shake it before opening.

Cashew nuts - Toasted cashews are perfect for adding a bit of crunchiness and protein to this vegan rice.

How to make creamy coconut rice

Place a large, deep pan on the stovetop and turn the heat on to medium. Add the coconut oil and allow it to melt.

Add the spring onions, garlic and ginger and cook for 3-4 minutes. Stir in the basmati rice, toast it for 1-2 minutes, and add the vegetable stock.

Bring to a boil, lower the heat to low-medium, cover the pan with a lid and simmer for 15 minutes or until the rice is cooked to your liking.

Stir in the frozen peas, soy sauce and hoisin sauce and continue to simmer for 2-3 minutes, stirring occasionally.

Next, stir in the coconut cream and toasted cashews. Season to taste and serve immediately.

Recipe notes and tips

• Add some crispy tofu right at the end for extra texture and protein.
• Make this creamy rice spicy by adding half a teaspoon of chilli flakes or a chopped red chilli pepper with the garlic and ginger.
• This creamy vegan coconut oil is best served immediately.

If you liked this creamy vegan coconut rice, you might also like some of my other easy vegan rice recipes:

• Lahanorizo (Greek Rice with Cabbage)
• Vegan Wild Rice Soup (Instant Pot)
• Cilantro Lime Rice
• Easy Vegan Mexican Rice
• Vegan Spanish Chickpeas and Rice

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