Dairy-free Creamy Mushroom Risotto

In a small saucepan, bring the 4 cups of vegetable broth to a gentle simmer, then lower the heat to keep it warm.

In a small blender, combine the soaked 1/4 cup raw cashews, 1/4 cup fresh water, and 2 tbsp nutritional yeast. Blend on high until completely smooth and creamy to create your dairy-free heavy cream substitute. Set aside.

Heat 1 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 16 oz sliced mushrooms and cook without stirring for about 4 minutes to achieve a nice sear. Stir and cook for another 3 minutes until browned. Remove half of the mushrooms to a plate for garnish.

Lower the heat to medium. Add the remaining 2 tbsp of olive oil to the skillet. Add the minced shallot and cook for 2 minutes until translucent. Stir in the 3 minced garlic cloves and 1 tsp fresh thyme, cooking for 30 seconds until fragrant.

Add the 1 cup of Arborio rice to the skillet, stirring constantly for 2 minutes to toast the grains.

Pour in the 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook until the wine is mostly absorbed.

Begin adding the warm vegetable broth 1/2 cup at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next 1/2 cup. Continue this process for about 20 to 25 minutes, until the rice is tender but retains a slight bite (al dente).

Stir in the cashew cream mixture, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes until heated through and intensely creamy. Remove from heat.

Divide the risotto among bowls and top with the reserved seared mushrooms. Serve immediately.