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4.86 from 7 votes

Garlic Mushroom Vegan Risotto

Ultra creamy, ultra dreamy, garlicky mushroom vegan risotto. So unbelievably rich & delicious that it's hard to believe that it's dairy free!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Entree, Main Course
Cuisine: vegan
Servings: 3 servings
Calories: 579kcal
Author: Melanie McDonald


For the roasted garlic

  • 1 teaspoon olive oil
  • 2 whole garlic bulbs (not cloves, whole bulbs)
  • 2 squares of silver foil

For the cashew cream

  • 75g | 1/2 cup cashew nuts (soak for at least 2 hours in cold water or 15 minutes in boiling water)
  • 2 heaping tablespoons nutritional yeast
  • 120mls | 1/2 cup water

For the risotto

  • 10g | 1/3 cup dried mushrooms (I used chanterelles & morels but porcini, oyster or a mixed blend would also be good. Dried mushrooms are a little pricey but a little goes a long way.
  • 1 tablespoon olive oil
  • 1 medium onion chopped finely
  • 200g | 1 cup risotto rice (Arborio or Carnoli work best)
  • 240mls | 1 cup white wine ( you may sub this for more stock if you have no wine although the flavour will not be as good)
  • 480mls | 2 cups mushroom broth , or vegetable broth, (use the water you drain off the dried mushrooms and make up to 2 cups)
  • 225g | 3 cups fresh crimini mushrooms , baby portobello, or white mushrooms sliced
  • 2 teaspoons fresh thyme (optional)
  • 2 tablespoons vegan butter , optional
  • Salt and pepper to taste


For the roasted garlic

  • Preheat oven to 400. Brush your foil squares with a little olive oil. Cut the top quarter off each garlic bulb so the cloves inside are exposed. 
  • Place in the middle of the foil and draw it up around the bulbs and squeeze tightly shut.
  • Place on a tray and bake in the oven for about 25 minutes.
  • Check they feel squishy through the foil. Return to the oven for a few more minutes if not.
  • Remove and set aside.

For the cashew cream

  • Put all ingredients into a food processor or blender and process until smooth. Squeeze the roasted garlic out of it's skin and into the cashew cream. If you squeeze from the base up the little soft cloves will pop out easily. Process once more for 30 seconds or so until smooth and the garlic is combined.
  • Set aside.

For the risotto

  • Put the dried mushrooms in a small bowl and cover with warm water. Soak for at least 15 minutes then squeeze, drain and chop, reserving the liquid as part of the stock.
  • Warm the olive oil in a wide shallow pan over a medium heat.
  • Add the onion and sauté until translucent.
  • Add the rice and stir for a minute or two until it starts to make little popping noises.
  • Pour in the white wine and add the dried mushrooms.
  • Stir constantly until the wine is almost absorbed. It will only take a minute or two.
  • Gradually add 1.5 cups of stock, half a cup at a time, stirring constantly.
  • When the liquid is nearly absorbed add the fresh mushrooms, stir and gradually add the last half a cup of stock. Keep stirring until almost absorbed again. Check that the rice is tender. If not add a little more stock and continue cooking until it is.
  • Turn down low and add the cashew cream, salt and pepper to taste (about 1 teaspoon of pepper and 1.5 teaspoons of salt but taste as you add so it's just right for you). 
  • Keep stirring until it has warmed through again then add the butter (optional but lends a lovely glossy texture) and fresh thyme leaves. 
  • Serve immediately.


To get the mushrooms on the top like I did for a garnish I simply sliced them, put them in a warm pan with a drop of olive oil and left them to cook very slowly. Turning half way. They kind of dry out a bit and go nice and chewy and toasty so make a fabulous garnish! Great if you are having a dinner party or special meal.


Serving: 1serving | Calories: 579kcal | Carbohydrates: 79g | Protein: 17g | Fat: 18g | Sodium: 374mg | Fiber: 7g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 3.4mg