I constantly crave the peppery, creamy flavors of Cacio E Pepe, so I wanted to try a cauliflower rice version. This is delicious and scratches the itch of a creamy risotto. Serves 2.

INGREDIENTS:

½ cup cashews, soaked in water overnight
4 garlic cloves, roughly chopped
1 white onion, roughly chopped
1½ cup vegetable broth
1 Tbsp fresh squeezed lemon juice
1 Tbsp nutritional yeast
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste
1 bag frozen cauliflower rice

PROCESS:

In a large pot, add the garlic, onion, and 1 cup of vegetable broth. Cook until the broth is completely reduced. Let cool and add to your blender. Add the cashews, ½ cup vegetable broth, lemon juice, and nutritional yeast. Season with fresh cracked black pepper and JF Spicy Salt to taste. Set to the side. In a large pan, prepare your cauliflower rice. Sauté the cauliflower rice for 5-10 minutes until completely defrosted. Once it starts to brown a little bit add ½ of the cashew cream mixture. Mix in and season with extra JF Spicy Salt to taste and fresh cracked black pepper. Save the other ½ of the cashew cream in the fridge. Serve the cauliflower risotto with your choice of protein or on top of a green salad.
 
Recipe adapted from The Vegan 8.