Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce!

• 8 cups cauliflower rice
• 1 tablespoon olive oil

• 1 cup full fat coconut milk shake can before using
• 3/4 cup raw cashews
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon paprika

• 8 white mushrooms sliced
• 2 tablespoons fresh minced parsley
• 1 teaspoon olive oil
• truffle oil to taste
• salt and pepper to taste

• 1/4 cup chopped fresh basil or parsely
• lemon wedges
• sea salt flakes
• fresh ground pepper

• 8 cups cauliflower rice
• 1 tablespoon olive oil

• 1 cup full fat coconut milk shake can before using
• 3/4 cup raw cashews
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon paprika

• 8 white mushrooms sliced
• 2 tablespoons fresh minced parsley
• 1 teaspoon olive oil
• truffle oil to taste
• salt and pepper to taste

• 1/4 cup chopped fresh basil or parsely
• lemon wedges
• sea salt flakes
• fresh ground pepper

1. In a large fry pan sauté the cauliflower rice with 1 tablespoon olive oil on medium heat over the stove for about 3-4 minutes until soft (but not mushy!).
2. In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
3. Toss all the ingredients for the mushrooms together on a baking tray lined with parchment paper. Toast them in a toaster oven for a few minutes until cooked and slightly crisp (if you like them crispy). You can also bake them in the oven.
4. Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!