Creamy Vegan Risotto
Creamy Vegan Risotto
It is quick, easy and guaranteed deliciousness. And no, you don’t need any cheese to achieve this creamy texture and incredible flavor! The subtle cheesy flavor will come from the nutritional yeast.
Ingrédients
- 1/3 cup raw cashews soaked for 2-4 hours
- 2-3 garlic cloves
- 200 g tofu any texture
- 1 cup soy milk divided
- 1 large Swiss chard leaf chopped
- To taste turmeric, salt, pepper and chili flakes
Instructions
- Start by preparing your rice according to the instructions on the package. I used Chickpea Risoni because I really its taste. It also has an interesting protein and fiber content. Rinse well before cooking.
- To prepare the sauce, blend together the cashews, garlic, tofu and about 1/2 cup of soy milk until a very smooth texture is obtained.
- Add the sauce on top of the rice and the Swiss chard. Gradually add more soy milk until enough sauce is obtained. Cook for a few minutes until the Swiss chard softens up and the sauce becomes hot but does not boil. Add a bit of turmeric, salt, pepper and chili flakes to taste.
- Enjoy!
I want to make this but how much rice do you use?
I used one package (227g) of organic chickpea Risoni from the company Explore Cuisine. However, quantities will likely vary depending on the type of rice you use. This is why I didn’t specify the quantity here, some trial and error might be required. Hope this helps!