Mushroom and Green Pea Risotto - Forks Over Knives

Ingredients

• ¼ cup cashews
• 1 cup finely chopped onion
• 8 ounces button mushrooms, trimmed and sliced (2½ cups)
• ¼ teaspoon freshly ground black pepper
• 1 cup fresh or frozen green peas
• 6 cups low-sodium vegetable broth
• 1 cup short grain brown rice
• 2 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon apple cider vinegar
• 1 tablespoon nutritional yeast
• Sea salt