This Vegan Orzo Salad is perfect as a side, main course, or for meal prep. Incredibly versatile, you can personalize this salad to include all the ingredients you love.
Orzo Salad [Vegan]
Serves
4
Cooking Time
30
Ingredients You Need for Orzo Salad [Vegan]
For the Cashew Cream:
- 1/2 cup soaked cashews
- 1 cup of water
- pinch of sea salt
For the Orzo:
- 1 tablespoon olive oil
- 1 medium-sized yellow onion, finely chopped
- 3 large garlic cloves, pressed or finely chopped
- 1 1/2 cups orzo
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 2 medium-sized zucchini grated
- 1/4 cup white or rosé wine optional
- 2 1/2 cups vegetable stock
- 1/2 -1 cup cashew cream
- 1 teaspoon sea salt
- pinch of black pepper
- 1 cup vegan parmesan, grated
- 1-3 tablespoons lemon juice (depending on how much you love lemon)
- 1/4 cup toasted pine nuts
- chopped baby tomatoes to garnish
How to Prepare Orzo Salad [Vegan]
- Prepare the cashew cream by adding the 3 ingredients to a high-speed blender and blending till well combined. If you prefer your cream a bit thicker, add less water (3/4 cup to start). If you prefer your cream a bit runnier, add more water.
- To a medium-sized or large pot your olive oil and heat for 30 seconds before adding in the onion and garlic. Cook on low-medium heat for 5 minutes or until translucent and fragrant. Add the herbs and salt and pepper, stir and cook about 1 minute until fragrant.
- To the pot, add the orzo and let the pasta become well coated by the onion/garlic/oil fragrance/flavors. Now add in the grated zucchini.
- Cook down for 1-2 minutes and then go in with your optional white or rosé wine to deglaze the pot. Stir the base aggressively to remove any browning from the base of the pot. Cook down on medium heat until all the liquid has evaporated.
- Increase the heat to high and go ahead and add in the vegetable stock. Bring mixture to a boil and cook for 3 minutes before adding in the cashew cream. Continue to simmer with the lid on till the orzo is cooked. I like my orzo al-dente so this may only take another 4-5 minutes, so watch it closely. It will be cooked when the orzo has soaked up all the liquid or when the texture of the orzo is what you want.
- Once cooked, stir in the parmesan, lemon juice and pine nuts!
- Serve with more fresh herbs, chopped tomatoes and a small drizzling of olive oil.
Notes
If you want your orzo a bit more creamy, add 1 tablepsoon of vegetable stock at a time towards the end of the cooking process (when simmering) and continue to do so until your desired consistency is achieved.
Use immediately or transfer to an airtight container and store in the fridge for up to a week. Will last in the freezer for 2-3 months.
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About The Author
Maria Koutsogiannis
See My RecipesMaria’s fierce honesty and stripped-back approach to sharing her journey to self-love through overcoming an eating disorder has amassed a global following. By seeking a healthy relationship with food, Maria has become an industry leader. She creates alongside brands that align with her values and are innovators and industry pioneers like; Bob’s Red Mill, Chiquita, Field Roast, Facebook, and Good Catch Foods. Over the last five years as CEO of FoodByMaria, Maria has educated readers and inspired vegans and non-vegans alike to embrace vibrant, wholesome plant-based foods into their daily life. Her straightforward recipes are thoughtful, healthy, and nourishing while satisfying all cravings for classic comfort food and sweet indulgences.
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