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 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 6servings
Calories 453kcal
Ingredients
4cupsrice880g
2cupsraw cashews330g
1large carrotchopped (1 cup) (150g)
½small onionchopped (2/3 cup) (100g)
3cupsplant milk690g
1cupnutritional yeast70g
3tablespoonsoil36g
2tablespoonsdijon mustard30g
2tablespoonslemon or lime juice20g
1tablespoonPaprika7g
2 ½teaspoonsSalt14g
½teaspoongarlic powder1.5g
1teaspoonblack pepperoptional (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.