Creamy Vegan Brown Rice & Spring Pea Risotto

A creamy, vegan take on the classic comfort food dish. Filled with chewy brown rice, heart-healthy cashews, sweet peas and zesty lemon.

“Cream” Sauce (makes 1 cup):
¼ cup raw cashews, soaked for 4 hours, drained and rinsed
2 tbsp nutritional yeast
zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
2 cloves garlic
½ tsp sea salt
½ tsp ground black pepper
½ cup water

Risotto:
3 cups cooked brown rice (about 1½ cups dry)
1 small onion, finely chopped (1 cup)
1½ cups peas (fresh or frozen)
3 cups packed, washed baby spinach
¼ cup + ½ cup water

View the full recipe at Clean Wellness →