The Healthiest Bulgur Risotto with Broccoli and Cashew Cheese

Risotto couldn’t get more healthier. Flavorful bulgur risotto with broccoli and vegan cashew cheese.


Prep Time: 10 mins
Cook Time: 30 mins
Yields: 4


  • 1 head broccoli, cut into florets
  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dry oregano
  • 1 teaspoon dry coriander
  • salt and pepper, to taste
  • 1 cup bulgur
  • 2-3 cups of water
  • fresh basil leaves, for serving
  • For the Cashew Cheese:
  • 1 cup raw cashews
  • 1/4 cup water
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon mustard powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1 small red bell pepper, diced


  1. Soak cashews in a warm water for 15 minutes. Drain and add into a blender with 1/4 cup of water. Pulse a few times and add in nutritional yeast, mustard powder, turmeric, paprika, lemon juice and diced bell pepper. Process until creamy and smooth adding more water, if needed.
  2. Place broccoli florets into a food processor and pulse until finely chopped. Heat oil in a large pot over medium heat. Add onions and garlic, cook for 3-5 minutes until onions are golden. Add chopped broccoli and spices, season to taste and cook for 10 minutes until tender. Add in 1 cup of water and bulgur, stir to combine. Bring to a boil and simmer over medium heat, adding the remaining water, stirring constantly, for 15-20 minutes or until liquid is absorbed and bulgur is soft. Serve warm with cashew cheese and fresh basil leaves. Enjoy right away!

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