Risotto is typically a creamy, decadent dish that I feel guilty after eating, even though my stomach is filled with yummy flavors. Whether you’re looking for a low-carb risotto dish or you’re testing out a raw or vegan diet, this risotto dish that my friend Brooke of Naturally Wholesome Life made leaves your tastebuds satisfied and your stomach filled.
> 1/2 cup soaked cashews
> 1 tablespoon nutritional yeast
> 3 tablespoons water
> 1 1/2 cups cauliflower
> 2 tablespoons sundried tomatoes
> juice from 1/2 lemon
> 1 cup peas
To make the cashew cheese, blend the soaked cashews, nutritional yeast and water in a food processor until it becomes creamy. Set aside in a separate bowl.
Combine cauliflower, sundried tomatoes and lemon juice in a food processor, and blend until the mixture has a rice-like texture. Mix in peas and cashew cheese.
Makes 1 serving.
Adapted from Naturally Wholesome Life.