For the vegan parmesan, follow [this recipe](https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/). Basically: put the ingredients in a food processor.
Ingredients
Miso Broth
5 cups water
4 tbsp miso paste
Rice & Veggies
1 cup shiitake mushrooms, sliced
6 cloves garlic, minced
1 cup arborio rice
1/2 bunch asparagus, cut into 1/2-inch segments on bias
1/2 cup vegetable broth
2 tbsp olive oil
1/2 cup frozen peas
Salt & pepper to taste
Vegan Parmesan (for serving)
3/4 cup raw cashews
3 tbsp nutritional yeast
3/4 tsp salt
1/4 tsp garlic powder
Instructions
To make miso broth: in saucepan, simmer water over medium heat, then add miso, and whisk until dissolved. Lower heat to keep warm and set aside.
Heat large pan, add olive oil, then add asparagus and cook until somewhat browned. Add mushrooms and let cook for 3 minutes. Season with salt and pepper and transfer to bowl.
Add olive oil to pan, then add garlic and cook for 1 minute. Add arborio rice and stir to coat. Add vegetable broth and stir and cook until liquid is absorbed.
Using ladle, add miso broth 1/2 cup at a time, constantly stirring, until liquid is absorbed. Keep heat on medium, and don't let it get past a gentle simmer. Repeat until rice is al dente.
Turn heat down as low as possible, add peas as well as mushrooms and asparagus. Stir to combine, season as needed, and cook until peas are cooked through.