Cheesy Vegan Cauliflower Mushroom Risotto
Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time!
Servings Prep Time
4servings 10minutes
Cook Time
3minutes
Servings Prep Time
4servings 10minutes
Cook Time
3minutes
Ingredients
Cauli Rice
Cheese Sauce
Mushrooms
Toppings
Instructions
  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!