Featured Recipe: Quinoa Curry Cakes With Cashew “Yogurt” Sauce (Vegan)

Quinoa Curry Cakes With Cashew “Yogurt” Sauce

Makes 32 – 2oz Cakes + 2 ½ cups Cashew “Yogurt” Sauce

These protein packed patties make a great nutrient rich meal topped with dairy free cashew “yogurt” sauce, providing healthy fats and cleansing herbs. Enjoy on their own or on top of basmati rice.



  • 3 Cups Dry Quinoa + 2 Cups Water
  • 1 Cup Pumpkin Seeds (Ground)
  • 2 Cup Yellow Onion (Diced)
  • 2 tbsp Garlic (Minced)
  • 1 Cup Celery (Minced)
  • 1 Cup Carrot (Grated)
  • 3 tbsp “Barlean’s” Whole Chia Seeds (Ground) + 1 Cup Water (Whisked)
  • 3 tbsp “Frontier” Curry Powder
  • 2 tsp Sea Salt
  • 2 tbsp Coconut Oil
  • ½ Cup “Bob’s Red Mill” All Purpose Gluten Free Flour


  • 2 Cups Cashews
  • 2 Cups Water
  • 1 tbsp Garlic
  • 1 tsp “Filsinger’s” Apple Cider Vinegar
  • ¼ Cup Fresh Lemon Juice
  • ½ Cup Cilantro (Minced)
  • ¼ Cup Mint (Minced)
  • 1 tsp Sea Salt



Quinoa Cakes:

  1. Rinse the Quinoa thoroughly and cook in 2 cups of boiling water and 1 tbsp curry powder for 15 minutes on medium low heat.
  2. Sauté onions, garlic, celery, carrot and 1 tbsp curry powder in 1 tbsp of coconut oil for 10 minutes over medium heat.
  3. In a large bowl combine the sautéed vegetables, quinoa, ground pumpkin seeds, gluten free flour, sea salt and the remaining 1 tbsp of coconut oil and 1 tbsp of curry powder. Mix well.
  4. In a separate bowl, whisk together the ground chia and water and combine with the rest of the ingredients in the large bowl.
  5. Refrigerate for 15 minutes or until cooled enough to be handled.
  6. Set your oven to 375F.
  7. Using a 2oz ice cream scoop, measure out each quinoa cake and form by hand, placing them on a parchment paper-lined baking tray.
  8. Bake for 30 minutes, flip the cakes over and bake for another 15 minutes.
  9. Serve hot topped with a dollop of the Cashew “Yogurt” Sauce!


Cashew “Yogurt” Sauce:

  1. Blend all ingredients but cilantro and mint until smooth.
  2. Mince cilantro and mint by hand and stir into sauce.


Each Quinoa Curry Cake Serving (1 Cake) Contains:

110 calories;4 g protein; 4 g total fat (0 g trans fat); 15 g total carbohydrates (Only 1 g of sugar!); 89 mg sodium

Each Cashew “Yogurt” Sauce Serving (approximately 1 1/2 tbsp) Contains:

41 calories; 1 g protein; 3 g total fat (0 g trans fat); 2 g total carbohydrates (Only 1 g of sugar!); 41 mg sodium