Vegan Cashew Cream Autumn Risotto With Crispy Maitakes

Little Pine

Vegan Cashew Cream Autumn Risotto With Crispy Maitakes

As its name implies, this is the perfect dish for a perfect fall day—creamy, crispy, and colorful.

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Serves: 4

What’s most surprising about this recipe from the Little Pine cookbook is its relative simplicity; it tastes like a ton of effort was needed, but it’s pretty simple. Add your favorite seasonal vegetables and herbs (try swapping the rosemary for sage) to put your own spin on this fall time recipe. 

What you need:

1 cup raw cashews, soaked overnight, and drained
3 cups water
1 (8-ounce) package maitake mushrooms
3 tablespoons olive oil, divided
¼ teaspoon salt 
⅛ teaspoon black pepper
5 cups vegetable stock
2 tablespoons olive oil
1 medium onion, finely diced
1 garlic clove, minced
2 cups uncooked Arborio rice
¼ cup white wine
2½ cups medium-diced and peeled butternut squash
1 tablespoon minced fresh rosemary

What you do:

  1. Into a high-speed blender, add cashews and water. Blend for 2 to 3 minutes, stopping to scrape down sides as needed, until completely smooth. Place in a container in the refrigerator.
  2. Preheat oven to 425 degrees. With a knife, remove woody stem from maitake cluster and break into equal pieces. In a medium bowl, toss mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and place in oven for 10 minutes. Remove from oven and toss, then roast for 10 more minutes. Once golden brown and slightly crispy on edges, remove from oven and let cool to room temperature.
  3. In a small saucepan over medium-low heat, bring stock to a simmer. 
  4. In a large saucepan over medium heat, warm remaining olive oil. Add onion and garlic. Cook for about 5 minutes, stirring often, until soft and translucent. Add rice and stir continuously for 1 minute to toast grains. Add wine and stir until completely absorbed.
  5. Add ½ cup of hot stock and cook, stirring continuously, until liquid has been almost completely absorbed. Add another ½ cup of stock and again cook, stirring continuously, until liquid has been almost completely absorbed. 
  6. Stir in squash and continue adding stock ½ cup at a time, making sure most liquid has been absorbed before adding more, until rice is firm but tender. This will take about 25 minutes; start checking doneness of rice when 1 cup of stock is left. Stir in prepared cashew cream and rosemary. 
  7. To serve, divide into 4 serving bowls and garnish each with roasted maitakes.
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