product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Log in with your Amazon account to see shipping options.

Delivery options and delivery speeds may vary for different locations

tomato
tomato
tomato
Welcome!

You're one step away from building your shopping list. Log in to get started

cheese
cheese
cheese

Creamy Cashew "Risotto" with Butternut Squash

Serves 6
Time 2 hr 30 min
Make a dairy-free risotto-style rice dish with the use of puréed cashews. By soaking overnight, the cashews soften and create a rich and creamy sauce that transforms frozen rice into a delicious meal. Watch our video featuring this recipe.
Ingredients
  • 1 cup raw cashews
  • 2 1/2 cups 1/2-inch cubes peeled butternut squash
  • 1 1/2 cup unsweetened soymilk, almondmilk or ricemilk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 3/4 cup low-sodium vegetable broth
  • 1 (20.0-ounce) package 365 Everyday Value® frozen Organic Brown Rice
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons minced fresh sage
  • 1/4 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Soak cashews in enough water to cover for a couple of hours or overnight.

Drain.

Bring a large pot of water to a boil.

Add squash and cook 4 to 5 minutes or until just fork-tender.

With a slotted spoon, remove 1 cup squash cubes and set aside.

Continue to cook remaining squash 5 minutes longer or until very soft.

Drain.

In a blender, puree soaked cashews, very soft squash, soymilk, cinnamon and salt.

Heat a large high-sided skillet over medium heat until hot.

Add onion and garlic; cook about 5 minutes or until beginning to brown and stick to the skillet.

Stir in vegetable broth, fork-tender squash and frozen brown rice.

Cook 2 minutes, stirring frequently.

Stir in cashew mixture, parsley and sage; reduce heat to medium-low.

Simmer 6 to 8 minutes or until mixture thickens and sauce reduces in volume, stirring frequently.

Remove from heat and stir in black pepper.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 cup raw cashews
  • 2 1/2 cups 1/2-inch cubes peeled butternut squash
  • 1 1/2 cup unsweetened soymilk, almondmilk or ricemilk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 3/4 cup low-sodium vegetable broth
  • 1 (20.0-ounce) package 365 Everyday Value® frozen Organic Brown Rice
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons minced fresh sage
  • 1/4 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.