This Vegan Creamy Mushroom Risotto is the perfect comfort food for any season. With its rich, creamy texture and earthy mushroom flavor, you won't miss the dairy. It's a dish that feels luxurious but is surprisingly easy to make!
Arborio rice is the heart of any risotto. Its high starch content gives this dish its signature creamy texture. Vegetable broth infuses the rice with flavor as it cooks. Olive oil is used for sautéing, adding a subtle richness. Onion and garlic provide a savory base, and baby bella mushrooms deliver an earthy depth. White wine adds a slight acidity, balancing the richness. A blend of raw cashews, nutritional yeast, and lemon juice creates a luscious vegan cream, while salt and black pepper are there to taste. Finally, a sprinkle of fresh parsley gives a fresh finish.
This risotto pairs beautifully with a simple green salad dressed in balsamic vinaigrette. For a heartier meal, serve it alongside roasted vegetables or a grilled portobello mushroom steak.
Start by rinsing and soaking the cashews in hot water for at least 30 minutes. This softens them, making for a smoother cream. While the cashews are soaking, chop your onion and mince the garlic. Prepare your mushrooms by slicing them evenly, which helps them cook uniformly.
Once the cashews are ready, blend them with nutritional yeast, lemon juice, and a bit of water until smooth. Set the cashew cream aside; it will come into play later.
In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they become fragrant and the onion turns translucent. Now, toss in the sliced mushrooms and let them cook until they start to brown, releasing their moisture and concentrating their flavor.
Next, stir in the Arborio rice. Cook it for a couple of minutes until it's lightly toasted. This step is crucial as it helps the rice absorb the flavors better. Pour in the white wine and stir continuously until it's fully absorbed.
Start adding the vegetable broth, one cup at a time. Stir frequently, allowing each addition to be absorbed before pouring in the next. This process of gradually adding the broth is what gives risotto its creamy texture, as the rice slowly releases its starch.
Once the rice is tender and the mixture is creamy, stir in the cashew cream you prepared earlier. Mix well and season with salt and black pepper to your taste. Garnish with fresh parsley before serving for a touch of color and brightness.
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