Cauliflower Rice and Miso Cashew Cream
Author: Julie Ellson
Ingredients
- 1 tsp Cumin
- ¼ Head Medium Cauliflower
- Pinch Cayenne Pepper
- Black Pepper to taste
- ½ cup Snow Peas, cut in bite size pieces
Miso Cashew Cream
- ¼ tsp Sesame Oil
- 1 TBSP Miso Paste
- ½ TBSP Lemon Juice
- ¼ cup Water
- ½ cup Cashews, soaked
Instructions
- Put cauliflower in a blender or food processor and blitz for a few seconds until a ‘rice’ texture is achieved.
- Add cumin, cayenne and black pepper and mix in.
- Add snow peas and stir through.
- Add Miso Cashew Cream to the Cauliflower mixture and combine well.
- Serve with extra snow peas and a drizzle of miso paste melted in hot water.
Miso Cashew Cream
- Put all ingredients in a blender or food processor and blitz until a creamy texture achieved, stopping occasionally to scrape down bowl.
- Add a little more water for a thinner consistency if desired.
Notes
Actually, this is more of a risotto as I decided to mix the miso cashew cream through the whole thing.
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