This is my kind of "risotto night": deeply savory mushrooms, that slow-stirred glossy rice situation, and a big, tangy swirl of vegan cream cheese at the end so it eats like restaurant comfort food without any dairy. It's cozy, a little fancy-feeling, and still totally doable on a weeknight if you keep your broth hot and your expectations realistic (you're going to stir, but it's the soothing kind of stirring). If you've been hunting for vegan cream cheese recipe dinners that don't feel like a compromise, this one hits: creamy, rich, and properly seasoned, with enough umami to make you forget what's missing.
wide heavy pot or Dutch oven a 5 to 6 quart pot is ideal for even heat and room to stir; a deep sautรฉ pan works too, but avoid thin pots that scorch
Small saucepan for keeping broth hot; in a pinch, microwave broth in a heatproof measuring pitcher and rewarm as needed
Ladle makes it easy to add broth in steady amounts; a 1/2 cup measuring cup is a fine substitute
Wooden spoon or silicone spatula wood helps you feel the rice texture as you stir; silicone is great for scraping the bottom clean
blender or small food processor (optional) only needed if you're making homemade vegan cream cheese; for a quick version, see the 5-ingredient tofu cream cheese option in the ingredients
Microplane or fine grater for lemon zest; if you don't have one, use the small holes of a box grater carefully
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Pour the vegetable broth into a small saucepan and bring it to a gentle simmer, then keep it warm over low heat. Hot broth is the difference between creamy risotto and rice that takes forever and cooks unevenly.
If you're making homemade vegan cream cheese: blend the cashew version (see below) or the 5-ingredient tofu cream cheese until very smooth. Refrigerate while you cook; even 20 minutes of chilling helps it thicken slightly.
Cook the mushrooms and build the flavor
Set a wide heavy pot over medium-high heat. Add the olive oil, then add the onion with a pinch of salt. Cook, stirring often, until the onion looks soft and a little glossy, about 5 minutes.
Add the mushrooms and cook until they release their liquid, that liquid evaporates, and the mushrooms start to brown, about 10 minutes. Don't rush this part; browned mushrooms are where the savory payoff happens.
Stir in the garlic and cook until fragrant, about 30 seconds. Add the soy sauce and stir, scraping up any browned bits on the bottom of the pot.
Toast the rice, then stir like you mean it
Add the arborio rice to the pot and stir until every grain is coated with oil and looks slightly translucent at the edges, about 2 minutes. This toasts the rice and helps it stay pleasantly al dente.
Pour in the white wine and stir constantly until it's mostly absorbed and you no longer smell raw alcohol, about 2 minutes.
Add 1 ladle of hot broth (about 1/2 cup) plus the salt and black pepper. Stir slowly but frequently until the liquid is mostly absorbed. You're not whipping air in; you're coaxing starch out of the rice.
Keep adding hot broth 1 ladle at a time, stirring often and letting each addition absorb before adding the next. This will take about 20 minutes. The risotto is ready when the rice is tender with a slight bite and the texture is loose and creamy, like it would slowly spread on a plate.
Finish with vegan cream cheese (the whole point)
Turn the heat to low. Stir in the vegan cream cheese until it melts into the risotto and turns glossy and slightly thicker, about 1 minute. This is also a great moment to learn how to use plant-based cream cheese in hot dishes: keep the heat low, stir steadily, and don't let it boil hard or it can look a little grainy.
Stir in the nutritional yeast (if using), lemon zest, lemon juice, and most of the parsley. Taste and adjust with more salt, pepper, or lemon juice. If the risotto looks too thick, add a splash of hot broth to loosen it back up.
Serve immediately in warm bowls. Top with the remaining parsley and extra black pepper. Risotto waits for no one, so call people to the table before you plate.
If making homemade vegan cream cheese (cashew) while you cook
To answer the common question of how to make vegan cashew cream cheese without a long soak: cover the cashews with very hot water and let sit for 15 minutes, then drain well.
Blend cashews, lemon juice, water, olive oil, and salt until completely smooth, scraping down as needed. Use it in the risotto as directed. Any extra keeps 5 days refrigerated and is fantastic on toast, bagels, or as a creamy stir-in for soups.
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Lemony Arugula Salad: Peppery greens with a sharp vinaigrette cut through the richness of the vegan cream cheese finish. Keep it simple: arugula, shaved fennel or cucumber, olive oil, lemon, salt.
Roasted Broccolini With Chili Flakes: A bitter-green, slightly charred side makes the mushrooms taste even meatier. The chili heat wakes up the creamy risotto without competing.
Crispy Chickpeas: If you want a little crunch (risotto is soft by nature), scatter seasoned roasted chickpeas over the top right before serving. They add texture and a subtle nuttiness.
Beverage Options
Dry White Wine (or the Same Wine You Cooked With): A crisp wine with acidity matches the lemon and lifts the mushroomy depth. If you used wine in the pot, you'll love it in the glass because the flavors echo.
Sparkling Water With Lemon Peel: Bubbly, cold, and palate-cleansing. It keeps the meal from feeling heavy, especially if you went generous on the vegan cream cheese.
Earthy Black Tea: If wine isn't your thing, a strong, unsweetened black tea (or roasted barley tea) plays nicely with the mushrooms' savory side.
Extra Toppings (Choose Your Own Adventure)
Herb Oil: A quick drizzle of blended parsley-basil-olive oil adds color and a fresh, green aroma that makes the bowl feel restaurant-level.
Sautรฉed Mushrooms Reserved From the Pan: If you hold back a small handful of browned mushrooms before adding the rice, you can pile them on top for a more dramatic mushroom moment.
Toasted Walnuts A small sprinkle adds crunch and deep, toasty flavor. Skip if you're using the nut-free tofu cream cheese route.
FAQs
What kind of rice do I need for this risotto?
Arborio is the classic, widely available choice and gives you that creamy texture because it's high in starch. Carnaroli is even better if you can find it (it stays al dente more easily). Regular long-grain rice won't get the same silky result.
Can I make this with homemade vegan cream cheese instead of store-bought?
Absolutely. I do it all the time when I'm out of store-bought. The cashew version is the richest and most "classic" for a risotto finish, and it's a great way to learn how to make vegan cashew cream cheese that actually tastes tangy. If you need a nut-free option, the 5-ingredient tofu cream cheese works well here too; it's lighter but still creamy once it's warmed through.
Why did my vegan cream cheese look a little grainy when I stirred it in?
Plant-based cream cheese can break if it gets boiled hard. Keep the heat low when adding it, stir steadily, and loosen the risotto with a splash of hot broth if it's too thick. This is the most reliable way to use plant-based cream cheese in hot, starchy dishes.
Can I add meat for non-vegans at the table, and what cut works best?
Yes. If you're cooking for a mixed crowd, top individual bowls with seared chicken thigh (boneless, skinless) or sliced sausage cooked separately. Thigh stays juicier than breast and stands up to the mushrooms. Keep the risotto itself vegan, then let people add their protein.
Does risotto reheat well for leftovers?
It thickens a lot in the fridge, but it's still delicious. Reheat in a saucepan over medium-low heat with a splash of broth or water, stirring until it loosens back up. The flavor is great the next day, just expect a creamier, softer texture than the first-night "flowy" risotto.
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