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Optional toppings:
Add cashews and half of your water to food processor, and process until smooth.
Add remaining half of water, and process again until smooth.
Add 1 Tbsp olive oil to skillet over medium-high and cook thighs, browning on each side, 5 minutes per side.
Let rest then cut into bite-sized pieces.
Roast or sauté veggies with olive oil, salt, and pepper separately.
Heat ½ Tbsp olive oil in a non-stick skillet over high heat and cook mushrooms until browned on each side.
Remove from heat and set aside.
Lower heat to medium-high and heat ½ Tbsp olive oil in the same skillet and add diced onions. Cook until fragrant and translucent.
Add garlic to skillet and cook 1 minute.
Add orzo to skillet and toast for 2 minutes, stirring regularly.
Add vegetable stock to skillet and bring to a boil.
Lower heat to low, cover, and cook for 8-10 minutes, stirring every few minutes.
When the orzo is al dente (cooked but still firm to the bite), remove the lid, and add cashew cream, lime juice, nutritional yeast, black pepper, and Italian herbs. Stir until combined. Taste and adjust seasoning if needed.
Add baby spinach and cook until wilted. If not using spinach, allow it to cook for 2 more minutes.
Turn off the heat, and stir in the mushrooms and roasted veggies.
Top with cherry tomatoes, basil, and parmesan. Stir, and serve.