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    Home » Recipes » Italian

    Creamy Vegan Mushroom Risotto

    Published: Jan 7, 2018 by Jess & Dan · Modified: Mar 7, 2020 · This post may contain affiliate links

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

    Vegan mushroom risotto

    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

    Vegan mushroom risotto

    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
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    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!

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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