Anyone else needing some serious comfort food about now? Good, me too.
I’ve been pretty surprised at my taste mood recently. I would have thought that being stuck inside so much with so much time would have me craving sweet things, but I’ve been in such a savory mood. I must say the internet jokes and memes about all the quarantine snacking are cracking up but for once they’re not that relatable to me. If anything, I’ve been less into food from being home so much. I guess it’s different for everyone but I’m probably playing with food more than eating it, haha.
But anyways, this recipe was something I made recently for me and the roomies that I had to share. It’s way simpler than you might think and it comes together so quickly, especially if you cook the rice ahead. You can use any type of rice is for some reason you’re not a fan of wild rice but I feel like wild rice is just the best for this.
If you’ve never made a cream sauce with cashews, um, what are you DOING with your life? It’s a must try if I do say so myself. Honestly, the sauce for this is so good you can put it on anything. I’ll probably be making pasta with it next, ooooh, or maybe pour it over potatoes! You can do so much with it.
Okay, before you make this just note that the cashews need to be soaked for at least 8 hours so make sure to cover them with water ahead of time. Also, as the other main ingredient in the sauce I used spaghetti squash. It might sound unusual but you won’t even taste it. You can replace it with any type of squash like zucchini, yellow squash, acorn squash, or if you don’t mind an orange color, butternut squash or pumpkin.
I’m sure I’ll get hit with a sweet mood sometime soon, but I’m taking advantage of the current mood and going with it. Let me know if you try this. I love hearing your experiences!
Creamy Cashew Wild Rice with Mushrooms (Vegan+GF)
Simplistic, savory, and just so good! Cashews are the perfect mild flavor to give this sauce such a creamy consistency!
- 4 cups dry wild rice you can replace with white or brown if you prefer
- 1 pint fresh portabello mushrooms, sliced
- 2 cups frozen baby peas
- 3 cloves garlic, minced
Cashew Cream Sauce
- 1 cup raw cashews, soaked in water overnight
- 2 cups cooked spaghetti squash flesh *see note
- 1 1/2 cups unsweetened plant-based milk (I used oat)
- 1/3 cup nutritional yeast
- sea salt and black pepper to taste
- 1 teaspoon dried thyme
Drain the cashews and place them in a blender or food processor with the other ingredients for the sauce and bland until smooth.
Cook the rice according to package instructions until al dente. In a large non-stick, deep-sided skillet, cook the garlic with 1 teaspoon olive oil until beginning to brown. Add the mushrooms and peas and reduce heat to lowest settings. Cover and allow peas to thaw and mushrooms to cook. It should take about 8 to 10 minutes.
Once the mushrooms have cooked, add in the rice and cashew sauce and stir over medium-low heat until the rice is hot throughout. Season to taste with salt and pepper and enjoy!
You can replace the spaghetti squash with any type of cooked squash like zucchini, yellow squash, acorn squash, or if you don't mind an orange color, butternut squash or pumpkin.