This recipe has been in my household for a long time now and it's always been a success among vegans and non vegans. It is the absolute comfort food in winter time or serve smaller portions topped up with arugula salad for a summer crunch.
The vegan white cheesy base for this risotto is the cashew cream. This cream can also be used in so many other recipes such as a cheesy dip for crackers, topping for baked veggies, dressing for your vegan Caesar salad, as a substitute for béchamel sauce on your favourite lasagna or any other dish that you would normally use cream and a ton of cheese.
WHAT YOU NEED (serves 4-5) 2 cups risotto rice 1 tray mushrooms of your choice 1 white onion cut into cubes 1 garlic clove 1 cup raw cashews 1/2 cup nutritional yeast (optional) 1 cube vegetable stock Olive Oil Salt & Pepper
HOW TO Let's start by preparing the creamy sauce. Soak the cashews in hot boiling water for about 15-20 minutes. Discard the water, place the cashews in a recipient with equal amount of room temperature water, garlic, nutritional yeast, salt and pepper to taste. In a pot boil 1/2 litre of water with the vegetable stock. In a separate pan start frying the onion, then add mushrooms, salt and pepper. Add the risotto rice and start slowly pouring the water from the other pan. When rice is al dente (you might not use all the water) then finally add the cashew cream. You can finish up with some truffle oil or lemon zest for extra flavour.