Vegan Orzo Recipe (with Sun-Dried Tomatoes)
When it comes to vegan orzo recipes, this one takes the cake! Sundried tomatoes, cashews and nutritional yeast make a rich and creamy sauce!
Equipment
- Large Pot
- Blender
Ingredients
- ½ cup orzo uncooked
- ⅓ cup raw cashews
- ¼ cup sundried tomatoes
- 5 tbsp sundried tomatoes oil
- ¼ tsp paprika
- ¼ tsp pink salt
- 2 tbsp nutritional yeast
- Pinch turmeric
- 2 tbsp oat milk
- ¼ tsp coriander powder
- 1 clove garlic grated
- black pepper optional
Instructions
- Take the raw cashews and leave them in room temperature water overnight. Alternatively, put them in boiling water for 30 minutes. Drain the water before moving onto the next step. You should be able to squish them easily with your fingers.
- Now blend together all ingredients, aside from the orzo, in a blender until smooth.
- In the meantime, cook the half cup of orzo according to the directions on the package, until al dente. Reserve a little bit of the pasta water rather than draining it all out, to keep the orzo creamy instead of completely dry when the sauce is added.
- For the final step, mix the blended sauce into the orzo. Add more milk or oil as desired for consistency.
- Top with vegan cashew cream, parmesan cheese, or another vegan savory topping. Enjoy warm!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.