Baked Vegan Mushroom Risotto
Creamy, buttery, flavoursome… and vegan! This vegan mushroom risotto with a crispy, herby pangrattato is comfort food at it’s best.
This scrummy, low effort, baked vegan mushroom risotto comes together in only 1 hour! No stirring on the stove for this dish- all the work happens in the oven. A hearty dish, the richness of the creamy sauce and crunch from the herby crumb will melt in your mouth. And if you’re not following a vegan diet, you can simply opt for normal butter and cream cheese instead.
You might be wondering, how can I achieve a lush and creamy risotto when it’s vegan and missing all that cheese? The combination of vegan cream cheese, cashew cream, and nutritional yeast are the stars here. Firstly the nutritional yeast will give your risotto a lovely cheesy notes, as well as a hearty helping of B vitamins and zinc. Creaminess and tang is achieved with a combination of cashew cream and vegan cream cheese.
If you can’t find vegan cream cheese, then double the cashew quantity, and substitute it for more cashew cream. Similarly, you can sub the cashew cream out for more vegan cream cheese if you prefer. We do however suggest using the two together as it adds both creaminess and a cheesy tang.
The herby crispy breadcrumbs are what elevate this vegan mushroom risotto recipe. You’ll even want to use this crumb on other dishes – try adding the pangrattato on top of your next casserole, as a stuffing, or even to thicken a stew. Although it is optional for this recipe, we recommend using it! The freshness from the herbs, and the crunch from the toasted bread will bright brightness and textural contrast to the final dish.
Finally, if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Watch the full video here.
And if you’re feeling adventurous, then give this Quick Barley Risotto with Mushrooms, Herbs and Rocket Pesto recipe a try. Happy cooking!
Frequently Asked Questions
Can I make this with dairy?
You can indeed! As per the recipe notes, simply substitute in dairy-based ingredients where the plant-based ingredients are called for.
I can’t find vegan cream cheese?
Don’t stress. Simply double the quantity of raw cashews and use more cashew cream to achieve the creamy lush texture.
What can I use to replace the wine?
The cooking method here means all of the alcohol will be cooked off the wine. However, if you still wish to avoid using wine, use an alcohol-free wine, verjuice, or more vegetable stock.
What can I use to replace the nuts?
Oat cream can be used in place of the cashew cream we make in this recipe. Or you can cut out the cashew cream altogether and double up on the cream cheese instead.