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Risotto has a reputation for being notoriously tricky to make, but it's way easier than you think! All it takes is a little patience, and when your friends and family are digging into creamy cauliflower risotto topped with crunchy roasted almonds and tangy fermented cashew cheese, they'll be able to taste the love in every bite.

Cauliflower Risotto With Cashew Cheese [Vegan]

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Ingredients You Need for Cauliflower Risotto With Cashew Cheese [Vegan]

Cashew Cheese:
  • 2 cups raw cashews
  • 1/4 cup rejuvelac* (see notes)
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon Himalayan salt
  • 1 1/2 cup cauliflower florets
  • 1 tablespoon extra virgin olive oil, divided
  • Salt and pepper
  • Fresh sage, some leaves
  • 1 shallot, minced
  • 1/2 plus 1/3 cup semi-brown arborio rice
  • About 2 cups vegetable broth
  • 1 tablespoon vegan parmesan
  • 1 tablespoon sliced almonds

How to Prepare Cauliflower Risotto With Cashew Cheese [Vegan]

To Make the Cashew Cheese:
  1. Soak cashews for 6-8 hours.
  2. Strain and blend with rejuvelac, put the mixture in a strainer and let it ferment. I left it near a radiator for less than a day. After some time, you’ll see it is fermented from the bubbles inside the cheese. When it has bubbles and it smells a bit sour – you can taste it if you want to be sure about the flavor – mix in nutritional yeast and salt and reserve in fridge for one day.
  3. After that period, give it a preferred shape – round for me – and dehydrate until desired, depending if you want a softer or “aged” cheese. Reserve in fridge up to a week.
To Make the Risotto:
  1. Preheat oven at 425° F. Mix cauliflower with 1 teaspoon of olive oil, some salt and pepper, and roast for 10 minutes. Then, add some sage leaves and roast for a further five minutes. Set aside. When the oven is still warm, toast sliced almonds for 1-2 minutes.
  2. In the meantime, warm the remaining oil in a pot and cook the shallots until soft and warm the broth in a separate pot.
  3. Add the rice to the shallots and stir for a minute or two, pour some broth and let cook on a medium-low flame until the rice becomes soft and plump. Add more liquid when required.
  4. When the rice is ready, add the parmesan – and some salt and pepper if you need – and stir well. Serve in two dishes, top with the cauliflower mixture and a slice of cheese and sprinkle almonds for a crunch.
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I used homemade quinoa rejuvelac. I prefer using shallot instead of onion because it’s perfect for a two-people serving recipe.

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Nutritional Information

Per serving: 490 calories | Carbs: 63.6 g | Fat: 18.6 g | Protein: 15.7 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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