Creamy Cauliflower Mushroom Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Mushroom Risotto

A velvety, dairy-free twist on the classic risotto, featuring tender cauliflower rice and earthy mushrooms enriched with a creamy cashew and nutritional yeast sauce. This dish balances hearty textures with a delicate aroma of garlic and herbs, offering comfort without the heaviness.

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NUTRITION

545kcal
Protein
33g
Fat
31.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower Rice (~150g)

150g White Mushrooms

150g Firm Tofu

0.25 cup Raw Cashews (~40g)

2 tablespoons Nutritional Yeast (~16g)

1 cup Vegetable Broth (~240g)

0.5 medium Onion (~50g)

2 cloves Garlic (~6g)

1 teaspoon Olive Oil (~5g)

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PREPARATION

  • 1

    In a blender, combine the raw cashews with half of the vegetable broth. Blend until smooth to form a creamy cashew sauce; set aside.

  • 2

    Finely dice the onion and mince the garlic. Slice the mushrooms cleanly.

  • 3

    Heat olive oil in a large non-stick skillet over medium heat. Sauté the diced onion and garlic until translucent and fragrant.

  • 4

    Add sliced mushrooms to the skillet and cook until they soften and release their moisture, about 5 minutes.

  • 5

    Stir in the firm tofu, breaking it up slightly as it warms in the pan.

  • 6

    Mix in the cauliflower rice and remaining vegetable broth. Allow the mixture to simmer for about 5 minutes, stirring occasionally.

  • 7

    Pour in the cashew cream and sprinkle the nutritional yeast over the mixture. Stir well to combine and create a rich, creamy texture.

  • 8

    Let the risotto gently simmer for another 3-5 minutes until all flavors meld together. Adjust seasoning with salt and pepper if desired.

  • 9

    Serve warm, garnished with extra nutritional yeast or fresh herbs if available.

Creamy Cauliflower Mushroom Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Mushroom Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Mushroom Risotto

A velvety, dairy-free twist on the classic risotto, featuring tender cauliflower rice and earthy mushrooms enriched with a creamy cashew and nutritional yeast sauce. This dish balances hearty textures with a delicate aroma of garlic and herbs, offering comfort without the heaviness.

NUTRITION

545kcal
Protein
33g
Fat
31.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower Rice (~150g)

150g White Mushrooms

150g Firm Tofu

0.25 cup Raw Cashews (~40g)

2 tablespoons Nutritional Yeast (~16g)

1 cup Vegetable Broth (~240g)

0.5 medium Onion (~50g)

2 cloves Garlic (~6g)

1 teaspoon Olive Oil (~5g)

PREPARATION

  • 1

    In a blender, combine the raw cashews with half of the vegetable broth. Blend until smooth to form a creamy cashew sauce; set aside.

  • 2

    Finely dice the onion and mince the garlic. Slice the mushrooms cleanly.

  • 3

    Heat olive oil in a large non-stick skillet over medium heat. Sauté the diced onion and garlic until translucent and fragrant.

  • 4

    Add sliced mushrooms to the skillet and cook until they soften and release their moisture, about 5 minutes.

  • 5

    Stir in the firm tofu, breaking it up slightly as it warms in the pan.

  • 6

    Mix in the cauliflower rice and remaining vegetable broth. Allow the mixture to simmer for about 5 minutes, stirring occasionally.

  • 7

    Pour in the cashew cream and sprinkle the nutritional yeast over the mixture. Stir well to combine and create a rich, creamy texture.

  • 8

    Let the risotto gently simmer for another 3-5 minutes until all flavors meld together. Adjust seasoning with salt and pepper if desired.

  • 9

    Serve warm, garnished with extra nutritional yeast or fresh herbs if available.