Vegan Risotto? But how? You don’t eat cheese. This creamy dairy free sauce is so easy to make and only requires a few ingredients. It’s nutritious values are tenfold compared to the cheese that would go into a standard risotto.
Made of cashew nuts and nutritional yeast with some garlic and extra spices, you get a nice ‘cheesy’ flavour. I’d never heard of nutritional yeast before I started eating vegan. I get mine from Holland and Barrett, it’s called engevita yeast flakes. Much cheaper compared to real cheese, you can add these flakes to almost anything to give your food a slight tangy flavour. I think it looks a bit like fish food but don’t be put off! Try sprinkling it on some kale before you roast it in the oven. Nutritional Yeast is also very high in vitamin B12, which is one vitamin which vegans sometimes struggle to get enough of.
I’ve used cauliflower rice here to make the recipe lighter and slightly healthier. You can buy this in rice form in supermarkets, or if you have a food processor or grater just buy a whole cauliflower and make it yourself. It works out even cheaper!
Mushrooms give the risotto a lovely texture and flavour. Feel free to use mushrooms of your choice. This gluten free, vegan dish is super quick to put together and doesn’t leave you feeling uncomfortably full afterwards. But makes you feel satisfied and is lovely for these cold evenings.
feeds 2 people
takes approx. 30 minutes in total.
1 large cauliflower head (trimmed and grated or put in food processor)
170g baby white mushrooms
80g shiitake mushrooms
3 cloves of garlic (crushed)
1 1/2 tablespoons of nutritional yeast
1 small white onion (finely diced)
120g cashew nuts (soaked in boiling water for 15 minutes)
salt and pepper
250ml vegetable stock
1 tablespoon of fresh parsley
1. Drain your cashews and add to food processor along with vegetable stock, nutritional yeast, 2 of your garlic cloves and season with salt and pepper. Blitz.
3. On a medium heat, sauté your onion and other clove of garlic in a saucepan.
4. After a few minutes add your baby mushrooms to the same saucepan followed by your sauce. Combine thoroughly.
5. In a separate saucepan, sauté your shiitake mushrooms. Season with salt and pepper.
6. Once your sauce starts to thicken, add in your cauliflower rice. Again thoroughly combine.
7. Lastly, add your parsley and mix throughout. Then serve and finish by adding your shiitake mushrooms on top.
Once sauce is added to pan, ensure you stir frequently to prevent sticking.
Enjoy! – share and tag your creations with me on Instagram @lucyhosier