This healthy take on tuna casserole is every bit as delicious as the original. It's brown rice baked in a creamy cashew sauce with canned tuna, peas, and crunchy croutons on top.
Bring the brown rice and 3 cups of water to a boil in a medium-sized pot. Lower the heat, cover the pot, and cook until the rice is soft, about 40 minutes.
While the rice is cooking, prepare the rest of the casserole. Drain the cashews and place them in your food processor or blender with 2 ¼ cups of cold water, sea salt, and garlic.
Once the rice is cooked, preheat your oven to 350 degrees and assemble the casserole. Begin by covering the bottom of a 9×11 inch casserole dish with a thin layer of the cashew cream sauce.