Cheesy Vegan Cauliflower Mushroom Risotto
Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time!
Gosh, would you just look at the that gorgeous mountain of melty cheese sauce spilling over that steamy cauli rice? Mmmm, I can taste it through the screen… don’t I wish it would jump out at me Willy Wonka style, so I could have just one more spoonful? 🙂
This meal has been on repeat x6 in my house this week! Not kidding, I’m obsessed. And for good reason too, because this cheese sauce is something worth making again and again. Finally, I have found a vegan cheese sauce I can fall in love with! (And boy have I!). Not to scare you off with the words vegan and cheese sauce in the same breath, but for us “paleoers”, this kind of thing is a dream come true! And just think, you can eat this creamy cauliflower risotto for whole30 or paleo!
A few favorites…
Well, first up I have a couple favorite things to share with you… A few summer favorites form this week that have me inspired!
Suns out, birks out. ALL. DAY. LONG. These things don’t leave my feet. I remember when I was a kid and mom would wear her Birkenstocks 24/7 and I would tell her, “Mom those are so ugly, you need new shoes!” Because, of course in 2000 platform heel flip flops were all the rage, not hippy trending birks. Looking back, I couldn’t be prouder of mom for her style!
My current reading consists of a children’s chapter book on the inventors (yes, that’s how I fall asleep). But for real readings I have been devouring The Woman Code! This book is legit, seriously has changed the way I look at myself and operate. It’s a must read for any woman!! And I won’t tell you anymore, because it you are a lady you need to start reading it right now and find out for yourself.
Also, I have been crazy craving ice-cream lately. But didn’t want to make any, so I may or may not have sat in the car drinking Trader Joe’s coconut creamer, because it tastes like ice-cream. Hey, don’t judge, it’s gooooood.
Lately, I have had my eye on this gorgeous cake stand. And now all I need is an excuse to make a cake and buy a cake stand. Any requests? Someone, help a girl out. 🙂
Current cravings from the week include loads of these sweet potato fries dipped in thuuus sauce! Also, one of these wouldn’t hurt. AT. ALL.
But, something I actually did get this week was this pretty new piece, perfect for serving up pretty much any easy family dinner. I’m planning to make a boatload of taco, as well as stuffed sweet potatoes in it. Stay tuned for the recipes!
Okay, I’m done. Those are my current faves. 🙂 Now you can eat risotto!
Now to the risotto!
*Disclaimer: So, this sauce may not taste exactly like regular cheese (I’m not making any 100% pure promises that it will taste exactly like cheese. Because, let’s face it, there is not an ounce of actual cheese or dairy to be found in this recipe! But to me, the flavor turned out like a mix of parm and delicious. 🙂 I may or may not have dipped my finger(s) into the mason jar of cheese sauce…
That silky sauce poured over a bed of cauli rice just wasn’t quite perfection with out a sprinkling of fresh herbs and toasted truffled mushrooms! Ugh, they are soooo good! I could eat those crispy things with every meal. And they are so easy to make! I made my truffled mushrooms by slicing them, spicing them, and cooking them in my toaster oven. Easaaayy.
Well, I hope you have found a healthy and yummy dinner for tonight! Enjoy!
More like this:
Whole30 Fried Cauliflower Rice
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
|Cook Time||3 minutes|
|Prep Time||10 minutes|
- In a large fry pan sauté the cauliflower rice with 1 tablespoon olive oil on medium heat over the stove for about 3-4 minutes until soft (but not mushy!).
- In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
- Toss all the ingredients for the mushrooms together on a baking tray lined with parchment paper. Toast them in a toaster oven for a few minutes until cooked and slightly crisp (if you like them crispy). You can also bake them in the oven.
- Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!
Cheesy Vegan Cauliflower Mushroom Risotto
Amount Per Serving
Calories 641 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 13g 65%
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Sodium 1146mg 48%
Potassium 786mg 22%
Total Carbohydrates 46g 15%
Dietary Fiber 17g 68%
Protein 23g 46%
Vitamin A 23%
Vitamin C 260%
* Percent Daily Values are based on a 2000 calorie diet.
OMG! I have never wanted to go and buy nutritional yeast until I read this recipe… I’m on my way to the store after work. this looks amazing.
Sounds so good but soooo much sodium..
Sea salt is a wonderful electrolyte that fuels the bod! 🙂 I actually put it in my water.
Hi! Love your recipes…just tried the burger buns and they are AMAZING!! I have a question for you on this recipe. How on earth could it be 46 g of carbs per serving? I watch our carbs pretty closely because my husband is type one diabetic. I know there are a few in coconut milk but other than that, cauliflower and mushrooms…I just don’t see where the cards are in this recipe. Help me out here…thank you!!
I thought the same thing!!
Made this for dinner last night and it was delicious! Definitely a new favorite.
I used a whole head of cauliflower which ended up being a lot! Next time I think I will reduce the amount of cauliflower I use or make more of the cheese sauce.
Is that nutritional information for the entire batch or for a single serving?
Hi! I have a nut allergy, so is there anything I can sub for the cashews? Thanks!
Hi Mary, you could try subbing with macadamia nuts, not sure how it wold turn out, but it might be worth a try!
Do you soak the cashews or blend them raw?
Hi Bella, I blend them raw in my vitamix. 🙂 Works great!
Looks delicious! Can I prepare this ahead of time? How does it reheat?
Hi Allie, yes! You can make it up ahead of time. I just prep mine all the way and then store in glasslock and reheat on the stove (but you could use microwave or whatever).
Looks SOOOO good. I can’t wait to try. One thing I have missed since dropping grains and dairy is risotto.
Yum! This was delicious! I’m not vegan but had all the ingredients on hand and some riced cauliflower to use up. I would definitely make this again. The only thing I changed up was I roasted the cauliflower on a tray in the oven (I don’t like it sautéed) and I sautéed the mushrooms and added the truffle oil right at then end.
Do you heat the “cheese” sauce at all?
Not if the cauliflower rice if already really hot. 🙂
Made this with only 4 cups of rice, but everything else unchanged; it was enough for three people. Absolutely amazing recipe! Will be making this again. <3
Great to hear Jacque!
This blog is a true lifesaver.
I never leave comments but am so grateful for your work!! Keep it up! Our family of Christians Witt food intolerances and allergies appreciates it so much!!! Made your broccoli rice casserole and loved it 😍 trying this and the strawberry cheesecake this weekend!!!
Thank you Veronica! Glad to hear you are enjoying my recipes! 🙂
I’m new at this diet and LOVE your recipes! This one was delish!
Thank you Melissa!
If one were to use an oven instead of a toaster oven to toast the mushrooms, what temperature and time would you recommend?
Hi Tara, I just toss them with olive oil, spread out on a baking sheet, and toast until soft- to taste. 🙂
Would this be considered Whole 30 approved?
As far as I know. 🙂
Any alternative to mushrooms?
You can leave them out or swap for another vegetable like broccoli or asparagus.
If I’m using a regular oven to cook the mushrooms, do you have a temperature recommendation for how high I should cook them on? And an estimation of how long it would take so that they’re toasted just right?
Hi Darian, I would try baking them at 450F.
I made this and it was delicious! I used only half the cauliflower called for, but all of the mushrooms and sauce. I’ll do it again in the future, but play with the vegetables … I’ve missed risotto!
Great to hear Dawn! 🙂
Looks delicious but I’m wondering your thoughts on a substitute for the mushrooms… those really turn my stomach..
Hi Sandy, I feel like you could sub the mushrooms with really any veg that you like- asparagus or broccoli would be my choice. Hope that helps!
This sounds delicious. Has anyone tried this recipe without the Nutritional Yeast?
Can this recipe work without the nutritional yeast?
Yes, you can, but it won’t have the same flavor.
Do you include the coconut milk when you blend everything together and toast it? Or, add after toasting the other cheese sauce ingredients?
Hi Sue, it goes in with the cheese sauce ingredients. 🙂