Name: Creamy Vegan Mushroom Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp vegan butter; 1 tbsp 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 tbsp vegan parmesan ((below)); Cashew cream ((below)); Black pepper (- to taste); 3/4 cup cashews; 1/4 tsp garlic powder; 3 tbsp nutritional yeast; 1 cup cashews; Water (- just enough to cover the cashews)

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

Creamy Vegan Mushroom Risotto

📖 Recipe