A quick, easy, and compassionate alternative to traditional cheesy rice, with the addition of spinach and cilantro.

Cheesy Spinach and Cilantro Rice [Vegan]



  • 1 cup uncooked rice
  • 2 cups baby spinach, packed


  • 1 cup raw cashews, soaked for 2 hours in water
  • 3/4 cup nutritional yeast
  • 1/3 cup millet flour
  • 3 cups non-dairy milk
  • salt to taste
  • 2-3 tsp chili powder
  • 2 cups chopped fresh cilantro


  1. Cook rice according to package directions.
  2. Just before rice is finished cooking (when only a small amount of liquid remains in pot), uncover and place spinach leaves on top of cooking rice.
  3. Re-cover rice and continue to cook until both spinach and rice is tender.
  4. Stir together to combine spinach and rice.
  5. Drain cashews and puree in blender with about 1/2 cup water, or more if needed, until very smooth, about 5 minutes.
  6. In 2 quart saucepan, whisk together nutritional yeast,millet flour, and about 2 cups non-dairy milk until no lumps of flour or nutritional yeast remain.
  7. Cook over medium heat, stirring constantly until thickened.
  8. Add in puréed cashews, chili powder, and additional non-dairy milk and keep whisking until the sauce is the consistency of a thick pancake batter.
  9. Salt to taste.
  10. Remove from heat and stir in chopped cilantro.
  11. Combine sauce with rice and mix together completely.
  12. Garnish with a little more nutritional yeast and additional cilantro and serve hot.




Variation: If you dislike cilantro, feel free to leave it out and add more spinach, parsley, or steamed broccoli florets in place of it.