Vegan Cheesy Rice
Dive into comfort food bliss with this creamy and satisfying Vegan Cheesy Rice recipe, a plant-based twist on a classic favorite that’s bursting with flavor and rich cheesy goodness. Perfectly cooked long-grain rice is enveloped in a velvety vegan cheese sauce made from raw cashews, nutritional yeast, and almond milk, delivering a luscious, dairy-free alternative that satisfies every bite. Enhanced with a hint of garlic, onion, and turmeric for warmth and depth, this dish is not only delicious but packed with wholesome ingredients. Ready in just 40 minutes, it's an ideal choice for a quick and easy vegan dinner or side dish that everyone will love. Garnish with fresh parsley for a pop of color and serve this crowd-pleaser hot for the ultimate comfort food experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain rice
- 2 cups water
- 1 cup raw cashews
- 0.333 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.25 teaspoon turmeric powder
- 1 teaspoon salt
- 0.25 teaspoon pepper
- 1 cup unsweetened almond milk
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Begin by rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover the saucepan and cook for about 15 minutes, until the water is absorbed and the rice is tender.
While the rice is cooking, prepare the vegan cheese sauce. First, place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 10 minutes to soften.
Drain the cashews and add them to a blender along with nutritional yeast, lemon juice, garlic powder, onion powder, turmeric powder, salt, pepper, and unsweetened almond milk.
Blend the mixture on high until smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well mixed.
In a large skillet, heat the olive oil over medium heat. Add the cooked rice and the vegan cheese sauce to the skillet. Stir well to combine, and cook for another 2-3 minutes, until the sauce is heated through and fully coats the rice.
Taste the rice and adjust the seasoning if necessary, adding more salt or pepper to suit your taste.
Transfer the vegan cheesy rice to a serving dish and garnish with chopped fresh parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2545 mg | 111% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 530 mg | 41% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1119 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
