Vegan Marry Me Chicken

Slice the vegan chicken. Depending on what kind of vegan chicken you are using, you might have to cut it into “breasts” or cutlets. Since I used homemade vegan chicken, I sliced it into 4 large pieces resembling chicken breasts. If you are using store-bought vegan chicken filets, simply skip this step.
Marinate it. Transfer the vegan chicken to a deep baking pan and add the vegetable broth, water, olive oil, and Italian seasoning. Cover with plastic wrap and marinate the vegan chicken overnight, flipping it once so it absorbs the marinade evenly.

Blend the cashews. Drain the soaked cashews and add them to a blender. Add the water and nutritional yeast and blend for about 30 seconds or until smooth. Set aside.

Sear the chicken. Heat two tablespoons of olive oil in a deep, non-stick skillet over medium-high heat. Once hot, add the vegan chicken filets and cook for 2-3 minutes on each side or until slightly golden brown and slightly charred. Transfer the vegan chicken to a plate and set aside. Use a paper kitchen towel to clean the skillet a bit.

Sauté the aromatics. Heat another tablespoon of olive oil in the skillet over medium heat. Once hot, add the chopped garlic, thyme, oregano, and red pepper flakes. Sauté for about 1 minute.
Pour in the liquid ingredients and tomatoes. Next, pour the vegetable broth and cashew cream into the skillet. Add the onion powder, chopped sun-dried tomatoes, and salt. Cook for 30 seconds.
Add the vegan chicken. Finally, carefully add the vegan chicken filets to the sauce and bring to a simmer. Cook for another 3-4 minutes or until the sauce has slightly thickened. Taste and adjust the saltiness of the sauce to your liking, and serve immediately! You can garnish it with fresh basil leaves just before serving.