Vegan Saag Paneer (with Tofu Paneer!)

Name: Vegan Saag Paneer (with Tofu Paneer!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 16 ounces firm tofu (drained, lightly pressed and cubed); 1 teaspoon cumin seeds (whole); 1 onion (diced (about 270g)); 2 roma tomatoes (diced (about 240g)); 6 cloves garlic (minced); 2 teaspoons fresh ginger (minced); 2 teaspoons garam masala; 1/2 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper (omit or use less for a mild curry); 1 cup almond milk (unsweetened plain); 20 ounces frozen chopped spinach (mostly thawed); 3/4 cup prepared cashew cream (or store-bought vegan sour cream, coconut milk or vegan plain yogurt); salt and pepper (to taste); 1 cup raw cashews; 1 cup boiling water (for soaking cashews, this water will be throw away); 2/3 cup cool water (to add to the blender); 2 tablespoons lemon juice; 1 teaspoon apple cider vinegar; 1/4 teaspoon salt

Instructions

Prep:10minCook:30min

Creamy, rich, restaurant-style vegan saag paneer with tofu paneer, including both Instant Pot and stovetop instructions. This easy to make spinach curry is oil-free, dairy-free, using cashew cream instead of heavy cream (no coconut milk).

Updated at: Tue, 18 Aug 2026 08:46:06 GMT