Vegan Artichoke and Spinach Risotto with Lemon Cashew Cream

Neat & Nutritious

4

Description: Spinach and artichoke dip is a classic at almost any get together, and it’s cheesy, gooey, goodness is a hit with everyone. This risotto is a healthier, vegan spin on this favorite. The lemon cashew cream makes this risotto extra rich and super creamy and just bright enough for an easy, yet decadent mid-week lunch.
$ 42.42
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Serves
: 4
Time: 40 minutes (10 min prep, 30 min cook)
Ingredients:
(Ingredients and measurements subject to availability)

  1. 2 T vegan butter
  2. 1 T olive oil*
  3. 1 onion, finely diced
  4. 2 T green garlic, finely diced
  5. 1 c snap peas, thinly sliced
  6. 3/4 c arborio rice
  7. 1/4 c dry white wine*
  8. 4-5 c vegetable stock
  9. 1/2 c artichoke hearts, diced
  10. 2 c spinach
  11. 1/2 c raw cashews, (soaked in water overnight, if possible)
  12. 1 T lemon juice
  13. 1/2 tsp sea salt*
  14. 1/4 tsp black pepper*
  15. 2 T nutritional yeast
  16. 1 T parsley, chopped

*Not provided:

Olive Oil
White wine
Salt and Pepper

Equipment:
Stockpot

Instructions
:

  1. Soak cashews in boiling water for 20-30 minutes. (Alternative option: soak overnight if timing allows)
  2. Heat vegan butter and oil in a stockpot over medium heat. Add onion and saute until translucent. Add garlic and saute 30 seconds.
  3. Add snap peas and rice. Let rice start to toast and brown slightly. Add wine to deglaze pan.
  4. Add stock 1/2 c at a time, stirring often, until all is absorbed and rice is cooked. About halfway through cooking, add artichoke hearts and spinach so they cook into the rice slightly.
  5. Combine cashews, lemon juice, and 1/2 c broth in a high-speed blender. Blend until smooth.
  6. Once rice is done, add cashew cream, slowly stirring it in. Add sea salt, pepper, and nutritional yeast. Let simmer to combine.
  7. Top with parsley and serve.

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