Heat 1 tbs. olive oil over medium heat in a large skillet, then add in diced onion. Cook for 5 minutes or until translucent, then add in cauliflower rice. Season well with salt and pepper and cook for 4-5 minutes, then remove from heat.
In a blender, combine 2 cups of the cooked cauliflower rice with 2 cups of chicken broth, 1 cup raw cashews, 3 tbs. nutritional yeast and juice of 1 lemon. Blend until smooth and taste for seasoning.
Add blended sauce back to pan with remaining cooked cauliflower rice and add fresh thyme. Bring to a simmer and then reduce heat, letting the sauce cook down to your desired consistency (ours took about 15 minutes). Taste for seasoning and drizzle lightly with truffle oil if using. Serve warm and enjoy!
Keyword cauliflower rice, rice, risotto, side dish