This recipe is my GO-TO for busy weeknights! It’s a family favorite in our house. Even the boys enjoy it (they are my toughest critics!) I hope you like it as much as we do! This recipe is vegan and free from gluten, soy, corn, and processed sugar.
2 cups rice, dry (cook by package)
1 medium golden potato
1/4 cup onion
1 garlic clove
1/3 cup raw unsalted cashew (can soak for 2 hours before then blend, or add to potato boil)
2 broccoli heads
1 TBLS lemon juice
1/2 tsp sea salt or to taste
1 tables olive oil
2 tsp onion powder
2 tsp garlic powder
1/4 tsp curry
1/2 cup of almond milk
1 tsp tapioca starch
1) Prepare rice according to package directions.
2) Boil potato, carrots, onion, garlic, and cashews (if not presoaked). Cook until vegetables are soft, 10-15 minutes. Drain.
3) Steam broccoli
4) Add potato boil mix to blender along with cashews (if presoaked) and remaining ingredients.
5) Blend well until smooth. Combine all ingredients in large pan and heat if needed.