Red Meat Allergy Friendly Vegan Avgolemono
Total time45 min
Prep time15 min
Cook time30 min
5.0(15)
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- ½ cup long-grain white rice, rinsed
- ½ cup raw cashews, soaked in cold water for at least 2 hours, then drained
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 1 tsp salt, plus more to taste
- ¼ tsp white pepper
For the cashew cream
- ½ cup water
For serving
- 2 tbsp fresh dill, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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