Vegan Mushroom Risotto with Cashew Cream
Creamy, deeply savory Italian-style risotto made with browned cremini mushrooms, white wine and a silky cashew cream stirred in at the end for dairy-free richness.
- Prep
- 20 min
- Cook
- 47 min
- Wait
- 32 min
- Total
- 1 hr 39 min
- Makes
- 4 generous main-course servings (about 6 cups total)
Steps
Before you start
- Soak the cashews at least 30 minutes before you want to start cooking (or use the quick hot-water soak in step 1).
- Use low-sodium vegetable broth so you can control the salt; regular broth can make the finished risotto too salty as it reduces.
- Measure and chop everything before you turn on the heat. Once the rice goes in, you'll be stirring almost constantly for about 25 minutes.
- Keep the broth hot on a back burner the whole time; cold broth stalls the cooking and makes the rice gummy.
Soak the cashews
- Place the cashews in a heatproof bowl and pour the 1 cup (240 ml) boiling water over them.
- Let them soak for 30 minutes, until they squish easily when pressed between two fingers.
+ Show details− Hide details
Ready when: Cashews are soft enough to crush easily between your fingers
Tip: If you have a high-speed blender, a 15-minute soak is enough; with a standard blender, soak the full 30 minutes or longer.
Blend the cashew cream
- Drain the soaked cashews in a sieve and discard the soaking water.
- Add the cashews, ½ cup (120 ml) fresh cold water and ¼ tsp of the salt to the blender.
- Blend on high for 1 to 2 minutes, scraping down the sides once, until completely smooth with no grit.
- It should be the thickness of heavy cream.
- Set aside.
+ Show details− Hide details
Ready when: Perfectly smooth and pourable like heavy cream; no grainy bits when rubbed on a spoon
Tip: Add 1 to 2 tablespoons more water if the blender struggles, but keep it thick so it doesn't thin the risotto.
Heat the broth
- Pour the vegetable broth into the medium saucepan and bring to a bare simmer over medium-low heat.
- Keep it hot, with small bubbles at the edge, for the entire cooking process.
- Place the ladle next to the stove.
+ Show details− Hide details
Ready when: Tiny bubbles form around the edge and steam rises; not a rolling boil
Tip: Cover the saucepan between additions to prevent evaporation, which would concentrate the saltiness.
Brown the mushrooms
- Heat 2 tbsp (30 ml) of the olive oil in the 12-inch skillet over medium-high heat until it shimmers.
- Add the sliced mushrooms in a single layer (work in two batches if they crowd the pan).
- Cook undisturbed for 3 minutes, then stir and cook 4 to 5 minutes more, until deeply golden brown and their liquid has evaporated.
- Stir in the thyme and ¼ tsp salt, cook 30 seconds, then transfer to a plate.
+ Show details− Hide details
Ready when: Mushrooms are golden brown at the edges, shrunken, and the pan looks dry
Tip: Don't salt the mushrooms until they've browned, and don't crowd the pan, or they will steam and turn gray instead of caramelizing.
Soften the aromatics
- Set the large pot over medium heat and add the remaining 1 tbsp (15 ml) olive oil.
- Add the onion and ¼ tsp salt and cook, stirring often, for 4 to 5 minutes, until soft and translucent but not browned.
- Add the garlic and stir for 30 seconds until fragrant.
+ Show details− Hide details
Ready when: Onion is translucent and soft, and the garlic smells fragrant without any browning
Tip: If the garlic starts to brown, lower the heat; browned garlic turns bitter.
Toast the rice
- Add the arborio rice to the onions.
- Stir constantly for 2 minutes, until the edges of the grains look translucent with a white dot in the center and they smell lightly nutty.
+ Show details− Hide details
Ready when: Grain edges turn translucent with an opaque white center, and the rice smells nutty
Tip: Don't rinse the rice beforehand; its surface starch is what makes the risotto creamy.
Deglaze with wine
- Pour in the white wine and stir continuously, scraping the bottom of the pot, for 2 to 3 minutes, until the wine is almost completely absorbed and the sharp alcohol smell has cooked off.
+ Show details− Hide details
Ready when: Pot looks nearly dry when you drag a spoon across the bottom, and the rice looks glossy
Add broth gradually
- Add 1 ladleful (about ½ cup / 120 ml) of hot broth and stir until it is mostly absorbed, then add the next ladleful.
- Keep the heat at a gentle simmer, with small bubbles but not a vigorous boil, and stir frequently.
- Continue for 20 to 25 minutes, using about 5½ cups (1.3 L) of broth, until the rice is tender with a slight bite in the center and the texture is loose and creamy.
+ Show details− Hide details
Ready when: Taste a grain: tender outside with a slight firmness (al dente) in the center. A spoon dragged across the pot leaves a trail that slowly fills in.
Tip: Add broth only when the previous ladleful is mostly absorbed. If you run out before the rice is tender, add hot water a few tablespoons at a time.
Finish with cream
- Turn the heat to low.
- Stir in the browned mushrooms, any juices on the plate, the cashew cream, nutritional yeast and lemon juice.
- Stir for 1 to 2 minutes until heated through and glossy.
- Add a splash of broth if it seems thick; the risotto should flow slowly when you tilt the pot.
- Season with black pepper and additional salt, about ¼ tsp at a time, to taste.
+ Show details− Hide details
Ready when: Creamy, glossy and loose enough to slowly spread when spooned onto a plate
Tip: Add the cashew cream off a boil; high heat can make it look grainy.
Rest and serve
- Remove the pot from the heat, cover, and let the risotto rest for 2 minutes so it thickens slightly.
- Stir once, then spoon into warm shallow bowls and sprinkle with the chopped parsley.
- Serve right away.
+ Show details− Hide details
Ready when: Soft, creamy and flowing, not stiff or soupy
Tip: Risotto firms up quickly as it cools, so serve in warmed bowls and eat promptly.
Good to know
Tips
- Brown the mushrooms in batches in a hot pan; this is where most of the deep flavor comes from.
- Keep stirring often but not frantically; frequent stirring releases starch for creaminess, and a gentle simmer cooks the rice evenly.
- Taste the rice at 18 minutes; every brand of arborio cooks slightly differently.
- For extra richness, finish each bowl with a drizzle of good olive oil or a few drops of truffle oil.
Make ahead
The cashew cream can be made up to 3 days ahead and refrigerated in a sealed jar; stir before using. Mushrooms can be browned up to 1 day ahead and refrigerated. Risotto itself is best cooked just before serving.
Storage & reheating
Room temperature: up to 1 hour after cooking. Refrigerator: cool quickly and store in an airtight container for up to 3 days. Freezer: not recommended for best texture, but it can be frozen up to 2 months (rice will be softer). To reheat, warm in a saucepan over low heat with a splash of broth or water per serving, stirring until creamy and hot, 3 to 5 minutes.
Substitutions
- raw unsalted cashews → ½ cup (120 ml) unsweetened full-fat oat cream or canned full-fat coconut milk. Stir it in at the end in place of the cashew cream. Coconut adds a slight sweetness, and oat cream is milder and less rich.
- dry white wine, such as pinot grigio or sauvignon blanc → ½ cup (120 ml) extra vegetable broth plus 1 tbsp white wine vinegar or lemon juice. Gives acidity without alcohol; add the acid with the broth in place of the wine.
- cremini mushrooms → White button, shiitake (stems removed), or a mix of wild mushrooms. Use the same weight. Shiitake and wild mushrooms give a more intense flavor.
- arborio rice → Carnaroli or vialone nano rice. Same quantity; carnaroli is slightly more forgiving and stays firmer.
