A rich, creamy, and thick cauliflower rice dish made with homemade cashew cream, resembling mac and cheese or risotto. This vegan, gluten-free, and paleo-friendly bowl is quick to prepare for the main dish once the cashew cream is ready.
First, prepare the cashew cream: Blend soaked cashews, sea salt, nutritional yeast, and almond milk together until the mixture is thin. Let the cashew cream thicken overnight.
The next day, take about 4 tablespoons of the prepared cashew cream and add it to some cauliflower rice on the stove. Cook the mixture until the cauliflower rice is soft.
