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This recipe for whole30 “cheesy” risotto will leave you wanting more! Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time! whole30 meal plan. Easy whole30 dinner recipes. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes. Easy whole30 dinner recipes. Best whole30 dinner recipes. Best cauliflower fried rice recipe. Easy cauliflower rice. Best cauliflower rice. Healthy paleo dinner recipe. Easy paleo meal ideas.

Cheesy Vegan Cauliflower Mushroom Risotto

Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time!
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Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Course: Main Dish
Servings: 4 servings
Calories: 641kcal

Ingredients

Cauli Rice

  • 8 cups cauliflower rice
  • 1 tablespoon olive oil

Cheese Sauce

  • 1 cup full fat coconut milk shake can before using
  • 3/4 cup raw cashews
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon paprika

Mushrooms

  • 8 white mushrooms sliced
  • 2 tablespoons fresh minced parsley
  • 1 teaspoon olive oil
  • truffle oil to taste
  • salt and pepper to taste

Toppings

  • 1/4 cup chopped fresh basil or parsely
  • lemon wedges
  • sea salt flakes
  • fresh ground pepper

Instructions

  • In a large fry pan sauté the cauliflower rice with 1 tablespoon olive oil on medium heat over the stove for about 3-4 minutes until soft (but not mushy!).
  • In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
  • Toss all the ingredients for the mushrooms together on a baking tray lined with parchment paper. Toast them in a toaster oven for a few minutes until cooked and slightly crisp (if you like them crispy). You can also bake them in the oven.
  • Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!

Nutrition

Calories: 641kcal | Carbohydrates: 46g | Protein: 23g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 1146mg | Potassium: 786mg | Fiber: 17g | Sugar: 12g | Vitamin A: 1150IU | Vitamin C: 214.5mg | Calcium: 180mg | Iron: 7.6mg
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