Vegan Cheesy Rice

5 from 2 votes

Vegan cheesy rice is a versatile side dish that pairs with just about any plant-based protein or veggie. I have a few tricks to make a plant-based cheese sauce rich, creamy, and tangy without the cheddar!

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 453kcal

Ingredients

4 cups rice 880g
2 cups raw cashews 330g
1 large carrot chopped (1 cup) (150g)
½ small onion chopped (2/3 cup) (100g)
3 cups plant milk 690g
1 cup nutritional yeast 70g
3 tablespoons oil 36g
2 tablespoons dijon mustard 30g
2 tablespoons lemon or lime juice 20g
1 tablespoon Paprika 7g
2 ½ teaspoons Salt 14g
½ teaspoon garlic powder 1.5g
1 teaspoon black pepper optional (2g)

Instructions

Cook the rice according to the package instructions.
In a medium saucepan, add the cashews, carrot, and onion. Fill the saucepan with water until everything is just covered.
Place the saucepan over high heat and boil for 15 minutes.
Strain the contents of the saucepan and add them to a blender. Add all remaining ingredients to the blender (except the cooked rice) and blend on high until it forms a smooth sauce. Taste and add additional salt or pepper if desired.
Pour the cheese sauce onto the cooked rice and stir to combine. Serve immediately.

Notes

Store refrigerated in an airtight container for up to 1 week.
Brown rice, jasmine rice, or plain white rice are fine to use for this recipe. Avoid sushi rice since it is too sticky and wet.

Nutrition

Calories: 453kcal