Description
A luxurious, dairy-free mushroom risotto that uses soaked cashews and nutritional yeast for a creamy texture without heavy cream. This easy-to-make dish features a mix of cremini and shiitake mushrooms for deep umami flavor and is perfect for dinner parties or cozy weeknight meals.
Ingredients
- 1 ½ cups Arborio rice (300g)
- 6–8 cups vegetable broth (1.5–2 liters), low-sodium and warm
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- ½ cup raw cashews, soaked in hot water for 30 minutes
- ¼ cup nutritional yeast flakes (20g)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons vegan butter
- 1 ½ pounds mushrooms (mix of cremini and shiitake), sliced
- 4–5 sprigs fresh thyme, leaves stripped
- Kosher salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for serving)
- 1 teaspoon truffle oil (optional, for serving)
Instructions
- Soak cashews in hot water for 30 minutes. Drain and blend with 1 cup of warm vegetable broth until completely smooth. Set aside.
- Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Sauté sliced mushrooms in batches until deeply browned and golden (8-10 minutes). Remove mushrooms and set aside, leaving fond in the pot.
- Reduce heat to medium. Add remaining 2 tablespoons of olive oil, diced onion, and a pinch of salt. Cook for 3-4 minutes until soft. Add garlic and thyme leaves; cook for 1 minute until fragrant.
- Add Arborio rice and stir constantly for 2 minutes until edges are translucent.
- Pour in white wine and stir until mostly evaporated.
- Add warm broth one cup at a time, stirring gently every few minutes. Continue until rice is tender but al dente and mixture is creamy (20-25 minutes).
- Remove pot from heat. Stir in cashew cream, nutritional yeast, and vegan butter until glossy and smooth. Adjust seasoning with salt and pepper.
- Gently fold sautéed mushrooms back into the risotto. Let rest for 2 minutes.
- Serve immediately in shallow bowls, topped with fresh parsley, black pepper, and truffle oil if using.
Notes
Keep the broth warm while cooking to ensure even texture. Do not rinse the Arborio rice as the starch is needed for creaminess. Toast the rice well to enhance flavor. Remove from heat before adding cashew cream and butter to prevent separation. Let the risotto rest for 2 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 4
- Protein: 10
Keywords: vegan risotto, mushroom risotto, creamy vegan dinner, gluten-free recipe, cashew cream, nutritional yeast, dinner party food, comfort food