Creamy Vegan Risotto with Asparagus and Quinoa

Prep Time



Cook Time





Serves Up To




  • 1 medium head cauliflower cut into rough florets & divided (about 5 cups)
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil (divided)
  • 1 teaspoon kosher salt (divided - plus additional to taste)
  • 1/2 teaspoon black pepper (divided - plus additional to taste)
  • 14 ounces quartered artichoke hearts drained from a can or defrosted from frozen
  • 1 pound asparagus (about 1 small bunch)
  • 1 (15-ounce) can low sodium white beans (such as cannellini beans / white kidney beans or Great Northern beans)
  • 1 clove garlic (peeled and left whole - you can use up to 2 cloves)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons nutritional yeast
  • 2 1/3 cups Almond Breeze Almondmilk Original Unsweetened
  • 1 large shallot (diced)
  • 1 cup uncooked quinoa
  • 3 tablespoons chopped fresh chives (plus additional for serving)


  1. 1

    Place a rack in the upper and lower thirds of your oven and preheat the oven to 425 degrees F. Coat two large, rimmed baking sheets with baking spray.

  2. 2

    Place 3 cups of the cauliflower florets in a large mixing bowl. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon kosher salt and a pinch (about 1/8 teaspoon) black pepper. Toss to coat then spread in a single layer on the baking sheet. Roast for 20 to 25 minutes, until tender and caramelized, tossing once halfway through.

  3. 3

    Meanwhile, spread the artichokes in a single layer on top of several paper towels. Place a few additional sheets of paper towel on top, then press gently to remove excess water. Transfer the artichokes to a large mixing bowl. Trim the asparagus and cut into 1 1/2-inch diagonal slices, then add to the bowl with the artichokes. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into a single layer on the second baking sheet. Place in the oven and roast for 15 to 18 minutes, until the veggies are caramelized and tender, tossing once halfway through.

  4. 4

    While the veggies roast, place the remaining cauliflower florets in a food processor. Plus a few times until the cauliflower resembles grains of rice, then add the beans, garlic, lemon juice, nutritional yeast, and 1/3 cup almondmilk. Puree just until smooth.

  5. 5

    Heat the remaining 2 teaspoons olive oil in a Dutch oven or medium sauce pot over medium heat. Once the oil is hot and shimmering, add the shallots and cook until beginning to turn translucent, about 3 minutes. Add the quinoa, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to coat in the oil and shallots, then add the remaining 2 cups almondmilk. Bring to a gentle boil, then reduce heat, cover, and let simmer until the quinoa has absorbed most of the liquid, about 12 to 15 minutes.

  6. 6

    Add the cauliflower bean puree to the quinoa and fold to combine, adding a few extra tablespoons almondmilk as needed so that you have a nice, creamy consistency. Stir in chives. Taste and season with additional salt and pepper as desired.

  7. 7

    Divide the quinoa into serving bowls. Top with a generous serving of roasted vegetables and sprinkle with additional chives. Enjoy immediately.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Courtesy of: Well Plated

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