Creamy Vegan Barley Risotto

You'll need: cooked barley, avocados, spinach, basil, coconut milk, nutritional yeast, lemon juice, garlic, olive oil, sea salt

Step 1: First, add all the creamy sauce ingredients (everything but the barley) to a blender or food processor.

Blend the barley risotto sauce, stopping to scrape down the sides as needed, until it is smooth and creamy.

Step 2: Once the barley is cooked, drain it and add it back to the pot. Pour on the creamy barley risotto sauce.

Finally, combine the barley with the creamy sauce until totally combined. Cook on low heat, covered and stirring often, until totally warmed through.

Serve the barley risotto topped with more fresh herbs and a fancy twisted lemon slice if you want to really impress!

Want more avocado recipes? Check out our Avocado Ranch Sauce!