Vegan Creamy Mushroom & Spinach Orzo Ⓥ


  • 2 tbsp vegan butter
  • 16 oz mushrooms, sliced
  • 1 cup of orzo, dry
  • 1 white onion, sliced
  • 3 cloves of garlic, minced
  • 4 cups of fresh spinach
  • 1 packet of Lipton Recipe Secrets Onion Soup Mix
  • 2 cups of vegetable broth
  • 1/2 cup vegan parmesan shreds
  • 1 cup of cashews, soaked in hot water for about 30 minutes
  • 1 cup of water
  • 1 tsp white miso paste
  • 1 tsp lemon juice
  • 1/2 tsp salt


  • Soak the cashews in hot water & set them aside.
  • Add the vegan butter to a large pot over medium heat & add the sliced onions. Sauté for a few minutes then add the sliced mushrooms cooking & stirring for a few more minutes. Add the garlic & the onion soup mix. Stir until it becomes fragrant.
  • Add the orzo, then the vegetable broth, mix well & cook for a minute. Reduce heat to low & cook for 15-20 minutes. Stir occasionally so it won’t stick.
  • Make the cashew cream. Drain the soaked cashews. Add them to a blender with water, white miso paste, lemon juice & salt & blend until smooth.
  • Add the cashew cream, fresh spinach & vegan parmesan shreds to the orzo when it’s done cooking & stir until it’s well incorporated. Serve hot or make ahead & reheat. Enjoy!

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