Cauliflower Rice and Miso Cashew Cream
 
 
Raw Vegan Culinary Course
Author:
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
  1. Put cauliflower in a blender or food processor and blitz for a few seconds until a ‘rice’ texture is achieved.
  2. Add cumin, cayenne and black pepper and mix in.
  3. Add snow peas and stir through.
  4. Add Miso Cashew Cream to the Cauliflower mixture and combine well.
  5. Serve with extra snow peas and a drizzle of miso paste melted in hot water.
Miso Cashew Cream
  1. Put all ingredients in a blender or food processor and blitz until a creamy texture achieved, stopping occasionally to scrape down bowl.
  2. 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.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/cauliflower-rice-miso-cashew-cream/