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Creamy Vegan Mushroom Risotto (Cashew-Based)

Creamy Vegan Mushroom Risotto (Cashew-Based)

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

  1. Soak cashews in water for at least 2 hours, then blend with 1/2 cup fresh water until smooth to make cashew cream.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté for 3–4 minutes until fragrant.
  3. Add sliced mushrooms and cook for 5–6 minutes until softened.
  4. Stir in arborio rice and cook for 1–2 minutes to lightly toast.
  5. Gradually 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).
  6. Stir in cashew cream, nutmeg (if using), salt, and black pepper. Cook for another 2–3 minutes until heated through and creamy.
  7. Garnish with chopped fresh parsley and serve warm.