Creamy Cashew Cheese Risotto

Creamy Cashew Cheese Risotto

This creamy, vegan, cashew risotto makes for the perfect side dish or a larger cozy entreé. I used Banza's chickpea rice as a risotto substitute - just for a little added nutrition. Feel free to swap out for the real deal. 

Course Main Course, Side Dish
Keyword Cashews, dairy free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 1/2 cup Soaked raw cashews for the cheese
  • 1 tbsp Nutritional yeast for the cheese
  • 1/2 clove Garlic for the cheese
  • 1/2 tbsp Lemon juice for the cheese
  • 4 tbsp Vegetable broth for the cheese
  • 2 tbsp Water for the cheese
  • 1 tbsp Olive oil for the cheese
  • 1/4 Red bell pepper (roasted) for the cheese
  • 1 tbsp White onion - chopped for the cheese
  • 1/2 tbsp Ghee for the cheese
  • 2 pinches Salt for the cheese
  • 1 pinch Pepper for the cheese
  • 1.5 cup uncooked Banza rice
  • 5 stalks Asparagus
  • 2 cup Mushrooms - chopped


  1. Pre-heat oven to 400 degrees. Chop asparagus and mushrooms to bite sized pieces. Set aside 

  2. Add all of the cheese recipe ingredients into a blender, food processor, or bullet. Blend on high for 1-2 minutes, or until creamy. 

  3. Put asparagus and mushrooms on a pan and drizzle with olive oil. Place in the oven for 15 minutes until slightly browned/charred. 

  4. Bring a pot of water to a boil and and add the Banza rice to the water. Boil until rice is cooked (only about 5 minutes)

  5. Strain the rice and add back to the pot, drizzle with a little olive oil so it doesn't stick together. 

  6. Add in the cheese, add in the asparagus and mushrooms. Serve and enjoy!