Vegan Malai Kofta with Cashew Cream Sauce

Vegan malai kofta in creamy masala sauce – a rich, spiced Indian-inspired dinner that’s completely plant-based, hearty, and full of flavour (and ready in under 20 minutes if you have the sauce and meatballs prepped beforehand).

Looking for more Indian-inspired meals which all use my Onion and Tomato Masala as the base? These are some of my favourites:

• Beetroot and Red Lentil Dhal 
• Butter Chicken (Marinated Tofu)
• Palak Paneer (Indian Spinach Cheese)
• Eggplant Fritters in Creamy Coconut Sauce
• Aloo Chana (Potato Hotcakes w/ Masala Sauce

This is a bit of a sneaky take on a classic Malai Kofta — instead of the traditional fried version which contain potatoes and paneer, I’m using my trusty vegan meatballs recipe as a shortcut. It’s a clever way to reinvent leftovers and still get that creamy, spiced, and comforting dish you love without extra fuss.

Won’t This Taste Weird – Indian and Italian Flavours Combined?

At first glance, pairing Italian-herb meatballs with a rich Indian masala sauce might seem like a clash, but they actually work beautifully together. Both share the same savoury-sweet foundation of slow-cooked onions and tomatoes (and cashews!), creating common ground. The meatballs bring umami from mushrooms, miso, soy, and nutritional yeast, while the masala adds depth with caramelised onions and warm spices like coriander, cardamom, and cinnamon. The Italian herbs are subtle enough to sit in the background, letting the masala take centre stage, so the result is a layered, harmonious dish rather than a flavour fight.

Kofta Meatballs – Let’s Go!

The kofta are adapted from my go-to vegan meatball recipe, made with beans, mushrooms, oats, and spices for a texture that’s tender yet meaty. They soak up the masala sauce like little flavour sponges, making every bite better than the last. It’s also great for meal prep, freezes beautifully, and makes an impressive dinner without being complicated. Plus, it’s completely plant-based, protein-rich, and naturally gluten-free if you use gluten-free oats and bread. This recipe brings together the heartiness of Italian-style kofta with the vibrancy of Indian masala, and the result is so satisfying you’ll want it in your regular rotation. Did I mention it’ll take you less than 20 minutes to put together (honestly, the BEST use of leftovers). Got extra meatballs? Freeze a few and reheat them in my protein-rich bolognese later in the week.

Main Ingredients & Why We Use Them

• Meatballs – These form the hearty base of the dish, adding texture and plant-based protein. Using my pre-made vegan meatballs is a clever way to use up leftovers and save time while still getting that satisfying bite. You could always use store bought meatballs if you don’t have the time for these.
• Onion and Tomato Masala – This rich, slow-cooked sauce provides deep, savory flavors with a perfect balance of sweetness and spice, creating the authentic Indian curry foundation.
• Lemon Juice – Adds a bright, fresh acidity that cuts through the richness of the sauce and meatballs, lifting the overall flavor.
• Plant Cream – Brings smooth creaminess to the masala, making the sauce indulgent without dairy, and helps mellow the spices for a balanced taste. As always, Flora Plant Cream is my favourite!
• Garam Masala – A warming blend of spices that gives the dish its signature aromatic depth and complexity.
• Fresh Coriander (Cilantro) – Adds a fresh herbal note at the end, brightening every bite with a hint of citrusy flavor.
• Coconut Yogurt – Used as a garnish, it adds a cooling, tangy contrast to the warm spices and creamy sauce, perfect for rounding out the dish.

Malai Kofta in Creamy Masala Sauce Ingredients

How to Make It

This one’s pretty straightforward: start by making (or reheating) your vegan kofta from my original recipe. Warm your onion and tomato masala in a pan over low heat, then stir in lemon juice, plant cream, and garam masala. Add your kofta to the sauce and let them gently simmer so they soak up all those beautiful flavours. Garnish with fresh coriander and, if you like, a pinch of dill for a fresh twist. That’s it—you’ve just made a restaurant-quality dinner at home.

Variations and Substitutes

You can swap the cannellini beans for chickpeas, and if you don’t have mushrooms, roasted eggplant makes a great stand-in for texture. Not into cashews? Try sunflower seeds or blanched almonds instead. For a spicier version, add extra chilli powder to the masala. You can also make the sauce with coconut milk instead of plant cream for a tropical twist. And if you’re short on time, frozen store-bought vegan meatballs can work in place of the homemade kofta—it won’t be quite the same, but it’ll still be delicious.

Equipment

A food processor really comes in handy for this recipe. I use a Ninja Food Processor, which is total workhorse in my kitchen. It makes blending the kofta mixture and blitzing the masala base so much easier. A high-speed blender can work too—just pulse in short bursts and scrape down the sides to avoid over-blending. You could mash the kofta mixture by hand if you had to, but you won’t get that perfectly smooth, cohesive texture. For the sauce, I also love my NutriBullet—it makes quick work of the cashew blend and gives the sauce its silky finish.

How to Serve It

I love serving these vegan kofta in creamy masala sauce over fluffy basmati rice with warm naan bread to scoop up every drop. It’s also great over quinoa for a higher-protein twist, or with a side of roasted vegetables for a lighter option.

How to Store It

Store leftovers in an airtight container in the fridge for up to 3 days. The kofta will soften as they sit in the sauce, but the flavours get even better. For longer storage, freeze the kofta and sauce separately for up to 2 months and thaw before reheating.

How to Make It