Vegan Mushroom Risotto with Cashew Cream & Crispy Sage

Gourmet Vegan Mushroom Risotto served with toasted cashew nut cream and finished with crisp sage leaves
  • 10 Portions


  1. Soak cashew nuts in boiling water and set aside for 30 minutes.
  2. Heat olive oil in a large pan and saute onion, leek and garlic until soft and fragrant.
  3. Add mushrooms and cook 2-3 minutes until just softening.
  4. Remove half the mushrooms and set aside to garnish the finished risotto.
  5. Add risotto rice and toss to coat the grains with the oils, then add white wine and let evaporate off. Gradually add the
  6. 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.
  7. For cashew nut cream, blitz soaked nuts with CHEF Mushroom Liquid Concentrate and check for seasoning.
  8. Fry sage leaves in oil until crispy.
  9. Serve risotto in shallow bowls. Top with reserved mushrooms and dollop with cashew nut cream. Garnish with crispy sage and cracked black pepper.



  • 1/4 cup olive oil
  • 2 onions, finely diced
  • 1/2 leek, finely sliced
  • 3 cloves garlic, crushed
  • 250g button mushrooms, sliced
  • 500g field mushrooms, sliced
  • 250g mixed gourmet mushrooms
  • 2 1/2 cups risotto rice
  • 250mL white wine (vegan friendly)
  • 1/2 cup CHEF Mushroom Liquid Concentrate + 2 litres near boiling water

Toasted Cashew Nut Cream

  • 1/2 cup toasted cashews
  • 3/4 cup boiling water
  • 1-2 tbsp CHEF Mushroom Liquid Concentrate
  • Sea salt / cracked pepper

Garnishing Ideas
Sage leaves
Cracked black pepper
Olive oil

Chef Tips

  • Swap out cashews for blanched almonds, if you prefer
  • The cashew nut cream can also be stirred through the risotto for a creamy finish
  • Convert this dish to pasta and add bacon and Parmesan for a twist on classic Carbonara