The secret ingredient for a super creamy smooth and silky vegan risotto to rival all non-vegan contenders… cashew butter!
This simple idea for using
nut butter in this way caught my interest when I came across
by Deliciously Ella which inspired my own version below.
Ella's recipe used almind butter...but those you a regukar readers of my blog will know I'm a cashew kinda girl so i decided to give it a whirl! You seriously would not miss any cheese or dairy, and I challenge you to serve this to friends and see if they are just as oblivious to the fact.
This is a delightful fresh summer veg combo with courgette and broad beans from the garden, but you could use the cashew butter trick with any risotto flavour base. My risotto also uses organic brown rice for the added health boost and also because the cashew butter ensures it is all perfectly smooth and creamy without the need for the special risotto rice…but of course you could substitute risotto or arborio rice if you preferred.
Recipe: Summer risotto
(could easily be doubled)
1tbs olive oil
1 garlic clove
1 onion-finely chopped
1 cup brown rice
3 cups vegetable stock (plus an extra ½ cup if needed)
2 tbs cashew butter
1 medium courgette- chopped into half moons
½ cup peas
½ cup broad beans (or cannellini beans or more peas)
½ fresh lemon plus 1tsp rind (rind is optional for more intense flavour)
Sprinkling or chopped fresh mint (or chives for milder flavour)
In a deep saucepan, fry onion and in oil for about 5 mins.
Add the rice and gradually add the stock over a period of 20 minutes whilst keeping a simmer.
Add the courgette and cashew butter and simmer for a further 5 minutes before adding the remaining ingredient and simmer for 5 more minutes, keep the herbs aside to add in the last minute.
Keep stirring so that the rice does not stick to the pan and it is ready when most of the liquid is absorbed and the rice has a slight bite. Freeze left over portions in individual bags.
Check out more main meals perfect for summer here.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.