I tried making vegan pasta with cauliflower and nutritional yeast, I loved it, so I made risotto with a similar sauce. I think my Vegan creamy mushroom risotto turned out very good, it was creamy, very similar to the one with soft cheese. Creamy risotto, if you want to have a look at that recipe.
I am very happy with the nutritional yeast, I find it very versatile. It’s a great way to cut some calories without having to compromise on taste. It’s also very helpful as I want to have more vegan meals.
Ingredients for 2 servings of Vegan creamy mushroom risotto:
– 150g brown rice
– 300g mushrooms
– 2 spoons of oil
– 3 big florets of cauliflower
– sea salt
– nutritional yeast
– dried basil
– garlic granules
– white pepper
Boil the cauliflower florets. Take them out of the water and put them in the food processor. Add a few spoons of the water. Filter the rest of the water and use it to boil the rice in it. You can also use fresh water, but I didn’t want to lose any vitamins, so I used the water from the cauliflower.
Wash and cut the mushrooms so the pieces are long and thin. In a heated pan, pour the oil and fry the mushrooms. When the mushrooms are almost done, add plenty of basil and sea salt and stir.
Boil the rice as per the instructions on the label. I usually taste the rice to see if it’s cooked, as I don’t keep the package. Meanwhile, blend the cauliflower with the salt, garlic, pepper and yeast. Have a taste and add more spices if you think it’s necessary.
When the rice is boiled, take it off the heat and tip the cauliflower sauce. Stir and put it back on the heat for another minute. Incorporate half of the mushrooms in the risotto and stir.