This dish is savoury, thick and creamy! So good on a cool evening.
Now I am going to do my best at writing up a recipe as I didn’t measure – I know, I know….I should but when I was making this it was one of those times when I got the idea, I was in a hurry and just put it all together with things I had in the fridge. I do that a lot.
I had some basmati rice made and in the fridge – and what goes better with that than veggies & a curry sauce?
I also had some superb fresh veggies from a market as well as some cashew cheeze left over from my last workshop.
If you have not had a raw cheeze before – you MUST try it. It is a lot like cream cheese. But best of all – it is so easy to flavour it or even thin it into a sauce or dip.
So here it goes…..be aware that I am guessing the measurements so please adjust to your taste and feel free to start with less (of the spice) to begin with as you can always add more but you cannot take it out.
IMPORTANT NOTE: The directions look like it is a lot of work – BUT…..I just chopped a bunch of veggies and threw in some spices so PLEASE don’t make this difficult or try to follow it exactly as I said – I didn’t measure. The BEST thing you can do is get used to cooking with your taste buds, take chances, be brave and remember – start with less spice and add a bit at a time as you cannot take it out once you add it.
Veggies & Rice with Creamy Cashew Curry Sauce
Here is the recipe for the Cashew Cheeze
2 C cashews (soak in filtered water for 2 hours, rinse and drain)
5-6 Tbsp lemon juice
1/2 C of water (preferably filtered)
1/2 t salt
6 Tbsp nutritional yeast
3 Tbsp chopped parsley (or another herb) – I did not add any herbs as I made it plain
Add soaked cashews in food processor and process until nuts are broken down. Add water and lemon juice.
Process for a bit
Add the other ingredients and process until creamy, stop often to scrape sides of food processor
NOTE: This will take a while to get it creamy
While you are processing STOP AND TASTE and then adjust to your taste
(If it doesn’t have much taste try adding more salt, nutritional yeast and lemon juice)
At the end of this post I put a video where I make a raw cheeze sauce (with cashews) – so you can get the idea here on how to make a cheeze sauce.
VEGGIES & RICE
(Measurements are up to you as it depends on how big of batch you want to make and what ingredients you want to use)
1/4 C Chopped green onions (regular onion would be fine too)
1 clove Chopped garlic (if you like garlic – feel free to use more)
2 C Chopped broccoli
1/2 C Chopped bell pepper
1-2 C Chopped greens (I used some Swiss chard. Kale or spinach would be good) – or just leave out and add more veggies
1 C Cooked rice (I used basmati but any other kind would be good too)
1/2 C Chopped tomato
2 Tbsp lemon juice
(Cauliflower would be great in this also)
In a skillet add some oil and saute the garlic and onions.
Add some water and the bell peppers (just a bit of water – so things do not stick)
Cover with lid – stir often
When bell peppers are tender – add the broccoli, tomatoes (and any other veggies) & a bit more water
ADD the following spices: 1 1/2 Tbsp curry powder, 1/2 Tbsp tumeric, 1/2 Tbsp cumin, 1 tsp salt
Add some more water and stir to mix well. Cover with lid and stir often as veggies get tender
Add cooked rice and about 1/4 C (or more) of the cashew cheese and 1/2 C water
Stir well and mix in. Add more water if too thick.
Add about 2 Tbsp lemon juice
Taste and add more seasonings to taste (Like I said, didn’t measure – so please add more spices if needed and balance to your taste). This is a very important skill to learn and you CAN do it!
NOTE: The amount of water you use depends on how thick you want it. This will thicken as it sits so note that.
Enjoy this recipe and let me know how it turns out for you!
VIDEO ON RAW VEGAN MAC & CHEEZE
(Shows how I make the raw cheeze sauce with cashews)