Vegan Mushroom Risotto with Cashew Cream and Crispy Sage

Gourmet Vegan Mushroom Risotto served with toasted cashew nut cream and finished with crisp sage leaves.



    • ¼ cup olive oil
    • 2 onions, finely diced
    • ½ leek, finely sliced
    • 3 cloves garlic, crushed
    • 250g button mushrooms, sliced
    • 500g field mushrooms, sliced
    • 250g mixed gourmet mushrooms
    • 2½ cups risotto rice
    • 250mL white wine (vegan friendly)
    • 50mL CHEF Mushroom Liquid
    • Concentrate + 2L near boiling water

    Toasted Cashew Nut Cream

    • ½ cup toasted cashews
    • ¾ cup boiling water
    • 10mL CHEF Mushroom
    • Liquid Concentrate
    • Sea salt / cracked pepper
    • Garnishing Ideas
    • Sage leaves
    • Cracked black pepper
    • Olive oil


    • Soak cashew nuts in boiling water and set aside for 30 minutes.
    • Heat olive oil in a large pan and sauté onion, leek and garlic until soft and fragrant.
    • Add mushrooms and cook 2–3 minutes until just softening.
    • Remove half the mushrooms and set aside to garnish the finished risotto.
    • Add risotto rice and toss to coat the grains with the oils, then add white wine and let evaporate off.
    • Gradually add the CHEF Mushroom Liquid Concentrate mixture about a cup at a time, stirring well between each addition.
    • Cook rice until al dente then season to taste.
    • For cashew nut cream, blitz soaked nuts with CHEF Mushroom
    • Liquid Concentrate and check for seasoning.
    • Fry sage leaves in oil until crispy.
    • Serve risotto in shallow bowls.
    • Top with reserved mushrooms and dollop with cashew nut cream.
    • Garnish with crispy sage and cracked black pepper.