This creamy vegan mushroom risotto was amazing! I thought it would be hard to make a flavorful and creamy risotto without cheese, but apparently it’s very doable with wine, garlic, herbs de Provence, and a cashew cream. The first vegan meal I ever made about a year ago was a mushroom risotto and let’s just say it wasn’t close to this one. It was bland and uneventful so I haven’t attempted to make it again until now. When I saw the ingredients listed for this recipe it looked promising, and it was better than what I used to make before going vegan. I was even planning on adding some bouillon to it to add extra flavor, but before serving I tested it and it didn’t even need it. The lemon gave it the brightness it needed to cut through the creaminess, and the wine and nutritional yeast made it savory. It’s filling and a one pot meal, so I served it with some apples for a change in texture.
Making risotto takes patience and time, so make it on a day when you have 45 minutes to stir. Some people might think it’s grueling, but it’s relaxing! It’s a process of adding the stock, and stirring while it absorbs, then adding more stock. I really think this recipe is a great one and I didn’t change much, if anything, on this one. I highly recommend it and Josh agreed it was one to make for company because it would be a crowd pleaser.