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!

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 -

1 tablespoon chopped/sliced Shallots

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

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 lin