Sort ingredients
gingercooks
QR Code
Listen
Pdf
Place a large sauce pan on medium heat and add a few tablespoons of water to it.
Add in your chopped onions, garlic and mushrooms and sauté until the mushrooms become translucent (about 5 minutes).
While the sauté is cooking, add your cashews (with the water from it soaking), miso, nutritional yeast and apple cider vinegar into your blender and blend on high until smooth.
Once the sauté is done add the rest of your ingredients into your pot, except the cashew cream we just made.
Bring to a boil, reduce heat to a simmer, cover and cook about 30 minutes or until the rice is soft.
Once it's done stir and add in your cashew cream. Add some extra black pepper on top and enjoy.