Creamy cashew rice with mushrooms

Creamy cashew rice with mushrooms

Tags

Vegan

Cook

Ingredients

  • Rice
  • Sliced portobello mushrooms
  • 2 cups frozen baby peas
  • 6 cloves garlic
  • 2 shallots
  • 1 cup cashews, soaked overnight
  • 2 cups cooked spaghetti squash flesh
  • 1 ½ cups almond milk
  • ⅓ cup nutritional yeast
  • 1 tsp dried thyme

Steps

  1. Drain the cashews and blend with the other sauce ingredients and bland until smooth.
  2. Cook the rice.
  3. Cook the garlic with olive oil then add the mushrooms and peas.
  4. Cover and allow peas to thaw and mushrooms to cook on low.
  5. Add the rice and sauce and stir until the rice is hot throughout.
  6. Season with salt and pepper.