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Vegan Mushroom Risotto with a herb crumb in a white bowl

Vegan Mushroom Risotto

  • Author: Jess Bunn
  • Total Time: 1 hour
  • Diet: Vegan


Creamy, buttery, flavoursome… and vegan! This vegan mushroom risotto with a crispy, herby pangrattato is comfort food at it’s best.



For the risotto:

  • 300g Brown Mushrooms, sliced thinly
  • 3 sprigs (2g) of Fresh Thyme, picked from stems
  • 60 Raw cashews*
  • 1 1/2 cups Arborio risotto rice
  • 1/2 Onion, finely diced (brown, white, or yellow)
  • 2 Garlic cloves, finely minced
  • 125ml White wine – Optional, alternatively add more stock
  • 4 cups hot veg stock
  • 30g / 2 tbsp vegan butter
  • 1/4 cup (15g) Nutritional yeast
  • 100g Vegan cream cheese* * If you can’t find vegan cream cheese double the quantity of cashews and make more cashew cream. If you are allergic to nuts see your FAQs on nut replacements.

For the garlic and herb bread crumb topper:

  • 2 Slices sourdough
  • Garlic clove
  • 10g / small handful of Parsley (plus more for the risotto if you like)
  • Oil, salt and pepper as needed


  1. Before you begin, preheat your oven to 180°C.
  2. Place the raw cashews into a bowl or glass jug and cover completely in boiling water. Set aside to soak until soft, about 20-30 minutes.
  3. In a casserole, over a medium-high heat, fry the mushrooms in half the butter and a drizzle of oil until golden. About 5-8 minutes. Once cooked, remove the mushrooms from the pan and wipe clean.
  4. Add more oil to the pan and add the onions. Cook, covered, on a medium heat, stirring occasionally. Once the onions are soft and translucent add the garlic and risotto rice.
  5. Toast the rice on medium for about two minutes, then add the white wine. Cook out the liquid and turn off the stove/burner. Pour all the stock into the risotto, cover it with the lid and place the casserole in the oven. Cook, covered, for 10-15 minutes or until the rice is almost cooked, but still has a bite to it (it will finish cooking with the residual heat when out of the oven).
  6. For the Garlic and Herb Bread crumb topper, drizzle the sourdough with a little oil and season lightly with salt and pepper.
  7. Add the sourdough slices into the oven with the risotto and cook until nicely toasted and dried out (about 4-6 minutes). Once nicely toasted and crouton like, remove from the oven and rub with a clove of garlic to lightly perfume it with garlic.
  8. Break the sourdough into pieces with the parsley and blitz to a chunky crumb in a blender or use the mini food processor attachment on your stick blender.
  9. While the risotto bakes make the cashew cream by blending the cashews and water together with a stick blender until very smooth.
  10. Remove the risotto from the oven, then stir in the cream cheese, cashew cream, nutritional yeast, remaining butter and cooked mushrooms. Stir then set aside with the lid on for 4 minutes.
  11. Spoon the finished risotto into bowls, and finish with the herby crispy breadcrumbs.


You can substitute vegan cream cheese for more cashew cream (double the quantity) or sub the cashew cream for more vegan cream cheese, however the two together adds both creaminess and a cheesy tang.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Quick and Easy
  • Cuisine: Mains

Keywords: Vegan Mushroom Risotto

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