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Craving a comforting and indulgent holiday meal that’s also healthy? This Creamy Vegan Wild Mushroom Risotto has got you covered!

Indulge in the earthy decadence of wild mushrooms, the ultimate plant-based umami powerhouse. By blending white beans and cashews instead of traditional cream, this recipe offers a rich, velvety consistency without any dairy.

The star of the dish is the medley of wild mushrooms, both sautéed within the risotto and air-fried to a crispy finish for topping.

This is the perfect new side dish for your Thanksgiving, Hanukkah, or Christmas holiday dinner.

Health Benefits of Creamy Vegan Wild Mushroom Risotto

Shallots

  • Rich in Antioxidants: Shallots are high in antioxidants, which help combat oxidative stress and reduce inflammation.
  • Heart Health: They contain compounds that may help lower cholesterol levels and improve heart health.
  • Vitamins and Minerals: Shallots are a good source of vitamins A, C, and B6, as well as minerals like manganese, which support overall health.

Wild Mushrooms

  • Nutrient-Dense: Wild mushrooms are rich in vitamins (like D and B), minerals (such as selenium and potassium), and antioxidants.
  • Immune Support: They have immune-boosting properties, helping to fend off infections.
  • Low in Calories: They provide flavor and nutrition without adding many calories, making them an excellent addition to various dishes.

White Beans

  • High in Protein and Fiber: White beans are a great source of plant-based protein and fiber, promoting satiety and digestive health.
  • Heart Health: They help lower cholesterol levels and support heart health due to their high fiber content.
  • Rich in Minerals: They provide essential minerals like iron, magnesium, and potassium, which are vital for overall health.

Cashews

  • Healthy Fats: Cashews are high in monounsaturated fats, which are beneficial for heart health.
  • Nutrient-Rich: They provide essential nutrients such as magnesium, copper, and zinc, supporting various bodily functions.
  • Protein Source: Cashews contain a good amount of protein, making them a great addition to a balanced diet.

Brown Rice

  • Whole Grain Goodness: Brown rice is a whole grain, providing more fiber and nutrients than white rice.
  • Digestive Health: The fiber in brown rice supports healthy digestion and helps prevent constipation.
  • Energy Source: It’s a complex carbohydrate, providing sustained energy and helping to regulate blood sugar levels.

Nutritional Yeast

  • Complete Protein: Nutritional yeast is a complete protein, containing all nine essential amino acids.
  • B Vitamins: It’s an excellent source of B vitamins, particularly B12 (when fortified), which is crucial for energy production and brain health.
  • Antioxidants: It contains antioxidants that help protect cells from damage and support overall health.

Fresh Parsley

  • High in Vitamins: Parsley is rich in vitamins A, C, and K, supporting immune function, skin health, and bone health.
  • Antioxidant Properties: It contains various antioxidants that can help reduce inflammation and protect against chronic diseases.
  • Digestive Aid: Parsley can help promote digestion and has diuretic properties, supporting kidney health.

Other Whole Food Plant-Based Recipes You Might Like:

Creamy Vegan Wild Mushroom Risotto

Indulge in the earthy decadence of wild mushrooms, the ultimate plant-based umami powerhouse. By blending white beans and cashews instead of traditional cream, this recipe offers a rich, velvety consistency without any dairy. The star of the dish is the medley of wild mushrooms, both sautéed within the risotto and air fried to a crispy finish for topping. Perfect for cozy evenings or elegant dates, it’s a dish that will impress both vegans and non-vegans alike!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 3 servings
Calories: 91kcal
Author: Hannah Kaminsky

Ingredients

  • 2 shallots or 1 medium yellow onion diced
  • 1 teaspoon minced garlic
  • 1 1/2 cups low-sodium vegetable broth divided
  • 8 ounces mixed wild mushrooms sliced 
  • salt and black pepper to taste
  • 15 ounces canned white beans (low-sodium) drained and rinsed
  • 1/4 cup raw cashews
  • 2 tbsp nutritional yeast
  • 2 cups cooked and cooled brown rice
  • 1/4 cup fresh parsley minced

Crispy Mushrooms

Instructions

  • For the crispy mushrooms, toss the mixed wild mushrooms with the soy sauce, then sprinkle the nutritional yeast over the mushrooms, tossing to ensure they’re thoroughly coated. Arrange the mushrooms in a single layer in your air fryer basket. Air fry at 370℉ for about 10 – 12 minutes, shaking the basket halfway through, until the mushrooms are golden and crispy. 
  • To prepare the mushroom risotto, start by heating a splash of vegetable broth in a large skillet over medium heat. Add the diced shallots or onion and sauté until softened; about 3 – 4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Next, add the mixed wild mushrooms to the skillet, seasoning with salt and pepper, and cook until they release their moisture and become tender; about 5 – 7 minutes.
  • Meanwhile, place 1 cup of vegetable broth, the drained white beans, raw cashews, nutritional yeast in your blender. Purée until smooth and creamy pausing to scrape down the sides with your spatula as needed. 
  • Add the cooked brown rice into the pan along with the puree. Simmer for about 5 minutes, adding more vegetable stock as needed. You don’t want it to turn into a dry pilaf, but it shouldn’t be soupy, either. Turn off the heat and fold in the parsley.
  • Divide the risotto between bowls and top with crispy mushrooms. Enjoy hot!

Notes

Serving suggestion: Create an unforgettable and elegant meal by adding a vibrant side of roasted asparagus or sautéed greens, like kale or spinach, drizzled with lemon. For more protein, consider adding chickpeas or sliced seitan to the crispy mushrooms.
Notes: To cook brown rice from scratch, start with 1 cup of dry brown rice. Add the rice to 2 cups of boiling water in a medium saucepan, cover, then reduce the heat to low and simmer for 40 minutes. Turn off the heat and let steam with the lid on for 10 minutes.
If you don’t have an air fryer, you can cook the mushrooms in a 400 oven for 15 – 20 minutes.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 7g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 193mg | Potassium: 240mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg

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