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Vegan Mushroom Risotto and Cauliflower Steak

Vegan Thanksgiving: Grateful for Mushroom Risotto and Cauliflower Steak

Prep Time 25 mins
Cook Time 50 mins
Total Time 2 hrs 15 mins
Course Main Dish, Side Dish
Cuisine Vegan
Servings 10 people


  • 1 c. cashews, soaked
  • 1 large white onion, diced
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 2 tsp. parsley, dried
  • 16 oz. baby bella mushrooms, sliced
  • 2 c. short grain white rice
  • 8 c. mushroom stock


  • Soak the cashews for at least 1-2 hours (or pour boiling water over them and soak for 30 minutes). Rinse and drain.
  • In a large frying pan, cook half of the onion, one of the shallots, and one clove of garlic for 5 minutes over medium heat, stirring often. Add the mushrooms and the parsley and cook for 10 minutes. Remove from heat.
  • In a stock pot, cook the other half of the onion, the other shallot, and the other garlic clove for 5 minutes over medium heat. Add the rice (uncooked), and cook for 1 minute (no longer), stirring often as the rice very slightly browns.
  • Add the stock very slowly, no more than 1 c. at a time, letting it cook off before adding the next cup. You'll add each cup about every 4-5 minutes.
  • In a high-powered blender, add the drained cashews along with 1 c. of water. Blend on high for a minute or so until all the cashews have turned into a cream.
  • Add the cashew cream to the risotto, stirring and continuing to cook off any extra liquid.
  • Then add the mushroom mixture to the risotto, stir well, and serve immediately.


NOTE: For the Cauliflower steak, the easiest side ever: Heat the oven to 400, and thickly slice the cauliflower. Place on a large baking sheet and top with about 1 tbsp. of olive oil, 1/2 tsp. of salt, and 1/8 tsp. of pepper. Bake for 15 minutes, then flip them over, and bake another 15 minutes. Enjoy!
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