Creamy Pareve Mushroom Risotto Without the Dairy

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I never thought I’d find a way to make risotto work in my kosher kitchen until I discovered this pareve version. Growing up, risotto always meant butter and parmesan, which made it impossible to serve with meat meals. But after years of experimenting, I’ve cracked the code on creating that signature creamy texture without any dairy at all.

The secret lies in two key ingredients: cashew cream and nutritional yeast. The cashews, when soaked and blended, create an incredibly rich base that mimics the mouthfeel of heavy cream. Meanwhile, nutritional yeast adds that nutty, almost cheesy flavor that makes you forget there’s no parmesan involved. I use a mix of cremini and shiitake mushrooms because they bring different textures and depths of flavor to the dish.

The technique stays true to traditional risotto making. You still need to add the warm broth one ladle at a time, stirring constantly. This gradual process releases the starch from the arborio rice, creating that characteristic creamy consistency. Don’t rush this part. It takes about 18 minutes of steady stirring, but the results are worth every minute of standing at the stove.

This risotto works beautifully as a main course for Shabbat dinner or as a sophisticated side dish alongside roasted chicken or beef. I often make it when I want something elegant but need to keep the meal pareve. The mushrooms make it hearty enough to satisfy, and the creamy texture feels indulgent without being heavy.

Creamy Pareve Mushroom Risotto Without the Dairy - Italian recipe
I never thought I'd find a way to make risotto work in my kosher kitchen until I discovered this pareve version. Growing up, risotto always meant butter and parmesan, which made it impossible to serve with meat meals. But after years of experimenting, I've cracked the code on creating that signature creamy texture without any dairy at all. The secret lies in two key ingredients: cashew cream and nutritional yeast. The cashews, when soaked and blended, create an incredibly rich base that mimics the mouthfeel of heavy cream. Meanwhile, nutritional yeast adds that nutty, almost cheesy flavor that makes you forget there's no parmesan involved. I use a mix of cremini and shiitake mushrooms because they bring different textures and depths of flavor to the dish. The technique stays true to traditional risotto making. You still need to add the warm broth one ladle at a time, stirring constantly. This gradual process releases the starch from the arborio rice, creating that characteristic creamy consistency. Don't rush this part. It takes about 18 minutes of steady stirring, but the results are worth every minute of standing at the stove. This risotto works beautifully as a main course for Shabbat dinner or as a sophisticated side dish alongside roasted chicken or beef. I often make it when I want something elegant but need to keep the meal pareve. The mushrooms make it hearty enough to satisfy, and the creamy texture feels indulgent without being heavy.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Cashew Cream
  • 1/2 cup raw cashews soaked for 2 hours or overnight
  • 1/2 cup warm water
For the Risotto
  • 5 cups vegetable broth kept warm
  • 3 tablespoons olive oil divided
  • 8 ounces mixed mushrooms cremini and shiitake, sliced
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine optional
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground

Method
 

Prepare the Cashew Cream
  1. Drain the soaked cashews and add them to a high-speed blender with the warm water. Blend until completely smooth and creamy, about 2-3 minutes. Set aside.
Cook the Risotto
  1. Heat the vegetable broth in a saucepan and keep it at a gentle simmer throughout the cooking process.
  2. In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook until golden brown and their moisture has evaporated, about 6-8 minutes. Season with salt and pepper, then transfer to a plate.
  3. In the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Add the garlic and cook for another minute until fragrant.
  4. Add the arborio rice and stir constantly for 2 minutes until the grains are well-coated with oil and lightly toasted.
  5. If using wine, pour it in now and stir until absorbed. Begin adding the warm broth one ladle at a time, stirring constantly. Wait until each addition is almost completely absorbed before adding the next ladle.
  6. Continue this process for about 18-20 minutes, until the rice is creamy and tender but still has a slight bite. You may not need all the broth.
  7. Stir in the cashew cream, nutritional yeast, and cooked mushrooms. Cook for another 2 minutes, stirring gently.
  8. Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with salt and pepper as needed.

Notes

The risotto should have a creamy, flowing consistency when done. If it seems too thick, add a little more warm broth. Leftover risotto can be stored in the refrigerator for 3 days and reheated gently with a splash of broth. You can substitute the mushroom variety based on what's available, but avoid using only button mushrooms as they lack depth of flavor.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 0mg
Sodium 780mg 34%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.
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