Cauliflower Risotto with Mushrooms and Dried Plums
Servings 8
Ingredients
- 2 cups raw cashews
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1 1/2 cups water
- 1/4 cup olive oil
- 12 ounces sliced mushrooms any combination
- 1 onion diced
- 3 cloves garlic minced
- 1 cup dried plums roughly chopped
- 1 tablespoon fresh thyme
- 6 cups grated cauliflower (about one large head)
- 4 cups baby spinach roughly chopped
- 1/4 cup parsley
- zest from one lemon
- sea salt and black pepper to taste
Instructions
- Add the cashews to a bowl or glass jar and cover with a few inches of cold water. Cover the jar and soak the cashews in the refrigerator for at least 8-10 hours.
- Drain the cashews and rinse them well. Add them to a high speed blender along with the nutritional yeast, lemon juice, salt, and water. Blend for 1-2 minutes until completely smooth.
- Heat the olive oil in a large dutch oven or high-walled skillet over medium high heat. Add the mushrooms and onion and saute until tender, about 7-8 minutes.
- Add the garlic, dried plums, and thyme. Cook until the garlic is fragrant, about 1-2 minutes.
- Add the cauliflower and stir well to combine. Cover and cook, stirring occasionally, until the cauliflower is tender, about ten minutes
- Remove the lid and pour in the cashew cream. Cook for a few more minutes, stirring constantly, until heated through.
- Stir in the spinach, parsley, and lemon zest and remove the pot from heat. Season with salt and pepper to taste.