Vegan Greek Lemon and Cashew Rice Pilaf Recipe
Today we are making a Vegan Greek Lemon and Cashew Rice Pilaf Recipe! This dish brings together classic Mediterranean flavors with a zesty twist. Lemon is at the heart of many Greek dishes, known for adding brightness and freshness to everything from salads to main courses. Combined with the crunch of roasted cashews and the aromatic base of sautéed onions and garlic, this rice pilaf is a delightful side dish that pairs well with a variety of meals.
So, what makes this dish “Greek” rice? In Greek cuisine, rice is often cooked with simple but bold flavors like lemon, herbs, and olive oil. The rice absorbs these Mediterranean flavors while cooking in broth, which gives it richness and depth. This version swaps olive oil for avocado oil, creating a light, fresh dish with the signature tang of lemon juice and zest, and just the right balance of seasoning from pink salt and black pepper.
The addition of roasted cashews adds a creamy, nutty element that complements the citrus, while a sprinkle of fresh parsley brings a hint of earthiness to finish the dish. Whether you’re serving it alongside grilled vegetables, falafel, or your favorite plant-based protein, this Vegan Greek Lemon and Cashew Rice Pilaf is a versatile, nutrient-packed option that’s sure to brighten up any meal.
Why You’ll Love This Greek Lemon Cashew Rice Pilaf Recipe
Versatile Side Dish: This rice pilaf is the perfect versatile companion to a variety of dishes. Its Mediterranean-inspired flavors make it a great match for grilled vegetables, roasted chickpeas, or even a hearty Greek salad. It’s light enough not to overpower main dishes, yet flavorful enough to hold its own as a star on the table. Whether you’re serving it alongside classic Mediterranean favorites like falafel or tzatziki, or using it to round out a more global meal with tofu or curry, the lemon and cashews provide a sophisticated yet subtle flavor that complements a wide range of ingredients. Plus, it’s a fantastic option for potlucks, picnics, or meal prep because it stays flavorful and fresh, even after a day in the fridge!
Bright & Refreshing Flavors: The combination of fresh lemon zest and juice creates a lively, citrusy burst that instantly brightens up the dish. It cuts through the richness of the cashews and adds a tangy freshness that makes every bite feel light and uplifting. This zesty twist transforms what could be an ordinary rice dish into something exciting and full of life. The slight sweetness from the cashews pairs beautifully with the tang, making it a perfect balance of flavors. Whether served warm or at room temperature, the refreshing taste of lemon keeps this pilaf feeling vibrant and energizing.
Substitutions
White Rice: Use long-grain white rice, parboiled rice, or even long-grain brown rice.
Olive Oil: Use avocado oil or grapeseed oil.
Garlic: Use fresh garlic cloves for best flavor, instead of a pre-made paste.
Roasted Cashews: Sub with roasted almonds, pecans or walnuts.
Vegetable Broth: Choose vegetable broth without a lot of added sodium (check the ingredient label). Some broths have minimally processed ingredients, without a lot of added salt. You can buy liquid broth, or buy broth cubes and whisk it with hot water to make the liquid, before using in the rice.
Lemon Juice & Zest: Use a fresh lemon to get the zest and juice. Do not substitute with pre-made lemon zest (however, the lemon juice can be from a bottle, but it won’t taste as fresh).
Parsley: Swap for fresh cilantro.
Greek Lemon Cashew Rice Recipe Notes
- Have leftover cooked white rice? Skip the vegetable broth (or add just a bit to fluff the rice back up) and follow the remaining steps to make this recipe. That way, you don’t have to cook dry rice in the broth and can use up the extra!
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If you make this vegan Greek Lemon and Cashew Rice Pilaf recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Greek Lemon and Cashew Rice Pilaf Recipe
Equipment
- Skillet
- Fine Hole Grater
Ingredients
- 1 tbsp extra-virgin olive oil
- ½ medium white onion diced
- 1 tbsp fresh garlic finely grated
- 1 cup white parboiled rice dry
- 2 cups vegetable broth
- ½ tsp pink salt
- ¼ tsp black pepper
- 3 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest finely grated
- 3 tbsp roasted cashews chopped
- 1 tbsp fresh parsley chopped
Instructions
- In a skillet over medium heat, add the avocado oil.
- Once hot, add in the onion and garlic. Stir for 4-5 minutes, until the onions are translucent.
- Add in the broth and rice. Partially cover and cook on medium-low, until all the water is absorbed (about 20 minutes).
- Stir in the remaining ingredients, except the parsley. Cook for a few more minutes, if the liquid is not fully absorbed into the rice yet. Turn off the heat.
- Transfer into 2 serving bowls. Top with fresh parsley as garnish. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
