Ingredients
Scale
- 16oz package Orzo pasta
- 4 cups vegetable broth
- 1 tbsp vegan butter
- 1 tbsp olive oil
- 1 large shallot, diced
- 4 cloves garlic, minced
- 1 lemon, juiced (divided)
- 1 teaspoon lemon zest
- 1/4 cup white wine
- 1/2 cup raw cashews
- 2/3 cup almond milk
- 5 oz fresh spinach
- Salt and pepper, to taste
Instructions
- Place cashews in boiling water. Set aside.
- In a large pan add the butter and olive oil. Now add the shallots and cook for 2 minutes. Add the garlic, lemon zest and cook for an additional 2 mins. Add the lemon juice (1/2), and white wine, and cook for 2-3 until slightly reduced.
- Now add the dry orzo pasta cook for 1 minute. Add the broth and cover, bring to a low simmer. Stir periodically to ensure it cooks evenly and doesn’t stick.
- In a blender combine the soaked cashews and almond milk. Blend until smooth.
- Once orzo is reduced, about 5 mins, now add the cashew cream. Season generously with salt and pepper and top with the juice from remaining 1/2 lemon.
- Remove from heat and stir in the fresh spinach until slightly wilted. Serve warm. Once it cools it may slightly thicken, simply throw on some more almond milk about a tbsp or so at a time to bring back a smoother texture!
- Prep Time: 10
- Cook Time: 15