Arroz con brócoli y queso vegano (receta a la sartén)

Ingredientes

• 1 cup brown rice
• 1 + 3/4 cup vegetable broth
• Approx. 6 cups broccoli florets, chopped into bite-sized pieces
• 1 cup raw cashews, soaked
• 1 cup unsweetened plain almond milk
• 3 cloves garlic
• 1/2 cup nutritional yeast
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tsp apple cider OR white wine vinegar
• Salt + pepper, to taste

Preparación

1. 1

   *NOTE: before making this recipe, you'll need to soak the cashews for at least 4 hours or overnight. I find it easiest to just throw them into a jar, cover with water, and place in the fridge the night before I plan on making a recipe (otherwise, I’m likely to forget to do this).

2. 2

   Start by cooking the brown rice with the vegetable broth according to package directions. *NOTE: The brown rice I used requires 1 + 3/4 cup of liquid per 1 cup of rice, but please consult the specific type of rice you're using for exact measurements and cooking time!

3. 3

   While the rice cooks, chop broccoli florets into small, bite-sized pieces. Add the broccoli to the pot with rice in the last 10 minutes of cooking for the rice (e.g. the 30 minute mark). Stir, cover, and allow the broccoli to cook with the rice.

4. 4

   Meanwhile, make the cashew cream cheese sauce. Place all sauce ingredients into a high-speed blender (I use this Vitamix) and blend until smooth.

5. 5

   When the rice has finished cooking, turn off the heat and stir in the cheese sauce. Toss everything until well combined and serve immediately!