Vegan, Gluten-Free Cauliflower Risotto

I've never really been a fan of risotto or understood the hype. The first thing I think about when I hear "risotto" is Gordan Ramsay intensely stressing out and swearing in Hell's Kitchen over chefs trying their very hardest not to mess it up, and somehow they do anyways. While I enjoy Ramsay's passionate rants, I'm not sure what he would think about this alternative. It makes me giggle thinking about how easy and delicious this gluten-free vegan version is. There's no fussing or risotto mastery needed to recreate this nutrient rich dish, and all you need is plants.

 Available for order from Nourish Meal Plan Menu
Vegan, Gluten-Free Cauliflower Risotto
by Sarah Farsh May 3, 2020

  • 1 1/2 cups sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp kosher salt (more/less to taste)
  • 1 tsp fresh cracked black pepper 
  • 1/2 cup good dry white wine (if you wouldn't drink it, don't cook with it)
  • 24 oz 365 Organic Riced Cauliflower
  • 1 cup exotic mushrooms, chopped (I used maitake and oyster)
  • 1 cup raw cashews, soaked in water for at least 45min and drained
  • 1 tbsp Braggs apple cider vinegar
  • 2 tsp pure maple syrup
  • 1/2 tsp fresh ground nutmeg
  • 1 cup water (a little more if you need for blending)
  • 3 tbsp nutritional yeast 
  • frozen green peas
  • veggie broth splashes (as needed)
  • garnish: chili flakes, thyme, steamed greens, sautéd mushrooms and onions 
In a large pan or wok, dry sauté onions, add garlic, salt, pepper, mushrooms and wine to deglaze pan. Add riced cauliflower and sauté all ingredients together well to a simmer. Meanwhile, blend cashews, vinegar, maple syrup, nutmeg, water and nutritional yeast together to make cashew cream sauce. Poor sauce into cauliflower rice pan and stir cashew cream into sautéd ingredients to make risotto. Add peas just before serving so they stay vibrant green. If you like a more creamy risotto, add some splashes of veggie broth to thin out the consistency to your liking–just go a little at a time because it's harder to make it thicker. Serve with chicili flakes, thyme, steamed greens and top with sautéd mushrooms, onions, garlic. 


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