Creamy Vegan Risotto with Quinoa, Asparagus, and Cauliflower

Well Plated
Serves: 4 Save

Ingredients (14)

  • 1 medium head cauliflower
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 14-16 ounces quartered artichoke hearts
  • 1 pound asparagus
  • 15 ounces reduced-sodium white beans
  • 1 clove garlic
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons nutritional yeast*
  • 2 1/3 cups Almond Breeze almondmilk Original Unsweetened
  • 1 large shallot
  • 1 cup uncooked quinoa
  • 3 tablespoons chopped fresh chives

Directions

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