Vegan Creamy Mushroom & Spinach Orzo Ⓥ

INGREDIENTS:

• FOR THE 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
• FOR THE CASHEW CREAM:

• 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

METHOD:

• 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!