Cashew Nut Pulp Rice

4 servings
35 min

I recently made cashew nut milk and could not get myself to get rid of the pulp; I felt like I was wasting a delicious and I dare say expensive product. I am aware there are genius ways in which nut or seed pulp can be used in sweet recipes but I wanted to test this ingredient in something savory. Hence, Cashew nut pulp rice. It is simply vegan fried rice with veggies and fragrant spices with the addition of cashew nut pulp.

Among the different dairy free milks I use in my smoothies, cashew nut milk is one of my favorite. It is super creamy and so easy to make; soak the nuts overnight, drain, blend on high with water and pass through a cheese cloth. 

For the cashew nut milk, I used cashews and dates for added sweetness.

You can find the full recipe video on the link above.

Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 tbsp cashew nut pulp (use the pulp from any other nut)
  • 250 grams king oyster mushrooms
  • 1 tbsp vegetable oil
  • ½ large onion
  • 2 cups washed rice
  • 2 cups vegetable broth
  • 1 tsp garlic
  • 1 tsp paprika
  • 2 tsp curry powder
  • 2 tsp bouillon powder
  • 1 tsp salt
  • 1 tsp white pepper
  • ¼ cup fresh chopped parsley

To a cup of broth, add cashew nut pulp and mix till incorporated. Set aside.
To a hot large skillet or wok, add shredded mushrooms and stir till brown. Add oil, chopped onions, garlic and keep stirring till translucent.
Add washed rice, paprika, curry powder, white pepper, bouillon powder, salt, cashew nut pulp mix and the rest of the broth. Cover and cook for 20 minutes.
When rice is cooked ,add fresh parsley and fluff. Enjoy
Winnie Khamal Macbailey
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