Creamy spinach cashew orzo

Indulge in a creamy and satisfying Vegan Orzo with Cashew Basil Sauce, perfect for a quick and nutritious meal. This dish features tender orzo paired with a rich, silky sauce made from soaked cashews, organic frozen spinach, and fresh basil. Ready in just 20 minutes, the addition of sun-dried tomatoes and vegan parmesan elevates the flavours, making it an ideal choice for any occasion. Store leftovers in the fridge for up to 2 days or freeze for up to 2 months for a convenient, delicious meal.

Serves 4

• Prep: 10 minutes
• Cook: 10 minutes
• Overall: 20 minutes
• Storage: Fridge in a Tupperware for 2 days or freezer for 2 months

Ingredients

• 2 cups (260g)  organic frozen spinach
• 300g orzo
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 210g (1 ½ cups) cashews soaked for 30 mins in boiling water, then drained
• 330ml (1 + 1/3 cups) vegetable stock
• 50g (¼ cup) nutritional yeast
• 15g basil
• 2 tsp lemon juice
• 1/2 tsp salt
• ½ tsp pepper

To serve

• 170g / 1 jar sun-dried tomatoes, chopped
• Olive oil
• Fresh basil
• Vegan Parmesan

Method

Cook the orzo as per the packet instructions. Rinse and drain. Toss with a drizzle of olive oil to prevent sticking.

Add 1 tbsp of olive oil to a non-stick pan. Sauté onions for 3 - 4 minutes on a medium heat until translucent. Add the garlic for 1 minute until fragrant.

Add the frozen spinach to a mug of boiled water and rest for 2 minutes, drain and squeeze out the water.

Add the onion mix and spinach to a high speed blender with the drained cashews, vegetable stock, nutritional yeast, basil, lemon juice, salt and pepper. Blitz until smooth. Taste and adjust seasoning to taste.

Toss sauce through orzo and serve with sun dried tomatoes, olive oil, more fresh basil and optional vegan parmesan.