Creamy Vegan Mushroom Risotto

OK, we know, we know, vegan mushroom risotto has been done a lot, almost too much. But, it's actually kind of great.

This risotto is so super rich and creamy that it will fool anyone who doesn't know it's 100% vegan.

We used to make a similar recipe before we went vegan, so when we decided to try making a risotto using soaked cashews instead of cheese, we were kind of inspired.

Hope you love this one as much as we do.

📖 Recipe

Creamy Vegan Mushroom Risotto

This mushroom risotto is so easy to make, and really filling. Leeks and mushrooms are a perfect match!

5 from 1 vote

Save Saved! Print Pin Rate

Course: Dinner

Cuisine: Italian

Diet: Vegan

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 596kcal

Author: Jess & Dan

Ingredients

Metric - US Customary

For the risotto:

• ▢ 2 tablespoon vegan butter
• ▢ 1 tablespoon olive oil
• ▢ 3 leeks - rinsed and sliced
• ▢ 4 cloves garlic - finely chopped
• ▢ 300 g risotto rice
• ▢ 850 ml vegetable stock
• ▢ 250 g chestnut mushrooms - sliced
• ▢ 3 carrots - peeled and sliced
• ▢ 2 tablespoon vegan parmesan (below)
• ▢ Cashew cream (below)
• ▢ Black pepper - to taste

For the parmesan:

• ▢ ¾ cup cashews
• ▢ ¼ teaspoon garlic powder
• ▢ 3 tablespoon nutritional yeast

For the cashew cream:

• ▢ 1 cup cashews
• ▢ Water - just enough to cover the cashews

Instructions

For the vegan parmesan:

• Pop all three ingredients in a blender and blitz until it looks like parmesan – that's it!
  ¾ cup cashews, ¼ teaspoon garlic powder, 3 tablespoon nutritional yeast

For the cashew cream:

• Soak the cashews in the water for at least an hour (can be overnight though). The water should be just enough to cover the cashews.
  1 cup cashews, Water
• Blitz the cashews and water in a blender until thick and creamy.

For the risotto:

• Put the vegan butter and olive oil into a large pan and place on a medium heat.
  2 tablespoon vegan butter, 1 tablespoon olive oil
• Once the butter has melted add the garlic and leeks and fry for 5 minutes until the leeks have softened (careful the garlic doesn't burn).
  3 leeks, 4 cloves garlic
• Add the mushrooms and fry for another 5 minutes.
  250 g chestnut mushrooms
• Stir the rice through.
  300 g risotto rice
• Pour half of the vegetable stock in and sprinkle with black pepper, then bring up to the boil and lower to a simmer, stirring often, until most of the liquid has absorbed.
  850 ml vegetable stock
• Pop the carrots into the pan then stir and cook for another 2 minutes.
  3 carrots
• Pour half of the remaining stock in and keep stirring until the liquid has mostly absorbed.
• Add the rest of the stock, the cashew cream and cashew parmesan, then cook until the remaining liquid has gone, stirring frequently.
  850 ml vegetable stock, Cashew cream, Black pepper
• Serve with extra vegan parmesan.
  2 tablespoon vegan parmesan

Nutrition

Calories: 596kcal | Carbohydrates: 87g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 99mg | Potassium: 830mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9023IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 7mg

Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!