FreeVegan
Creamy Vegan Mushroom Risotto (Cashew-Based)
Creamy Vegan Mushroom Risotto (Cashew-Based)
Servings
4 servings
Prep
15 min
Cook
30 min
Ingredients
- 1 tablespoon olive oil
- 1 medium onion — diced
- 3 cloves garlic — minced
- 2 cups mushrooms — sliced
- 1 cup arborio rice
- 3 cups vegetable broth — warm
- 1/2 cup cashews — soaked for 2 hours
- 1/2 cup water — for blending cashews
- 1/4 teaspoon nutmeg — optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley — chopped, for garnish
Instructions
- 1Soak cashews in water for at least 2 hours, then blend with 1/2 cup fresh water until smooth to make cashew cream.
- 2Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté for 3–4 minutes until fragrant.
- 3Add sliced mushrooms and cook for 5–6 minutes until softened.
- 4Stir in arborio rice and cook for 1–2 minutes to lightly toast.
- 5Gradually add warm vegetable broth, one ladle at a time, stirring frequently until liquid is absorbed before adding the next. Continue until rice is creamy and cooked through (about 20 minutes).
- 6Stir in cashew cream, nutmeg (if using), salt, and black pepper. Cook for another 2–3 minutes until heated through and creamy.
- 7Garnish with chopped fresh parsley and serve warm.