Picture this: (not in Sicily, this would NEVER happen in Sicily) a classic, romantic risotto with white wine, the whole thing. Now, let your 10-year-old brain ask the age-old question: but what if this were mac and cheese instead? Enter vegan mac and cheese risotto.
Instead of butter and Parmesan, every little grain of rice gets wrapped up in a creamy cashew cheese sauce. Roasted red pepper gives it a mellow sweetness and gorgeous color, miso adds a savory tang, and fresh lemon keeps it zesty. So it’s decadent, but not too rich. It’s cozy and nostalgic like your favorite mac, but with the silky texture and slow-simmered flavor that makes risotto feel just a little more special.
This is the kind of dinner that can wear a lot of different hats. You can absolutely make this on a random weeknight if standing at the stove stirring rice sounds relaxing to you (it kinda does to me), but it also looks right at home on the table for a dinner party with a big salad, some grilled tofu, and a chilled bottle of white wine. It’s comfort food that cleaned itself up a little, but not so much that it forgot how to have fun.
Why This Recipe Rocks
- Creamy mac and cheese energy meets sophisticated risotto flair. Nobody has to choose one over the other.
- The cheese sauce comes together in a blender while the rice cooks, so you’re really only managing one pot.
- Roasted red pepper, lemon, and miso keep everything bright enough that you’ll happily go back for another bowl.
- It’s impressive enough for company but easy enough for a risotto novice to master.
- Leftovers are ridiculously good after a splash of broth brings them back to life.
Risotto Doesn’t Have to be a Big Deal
Risotto has somehow developed this reputation as Fancy Restaurant Food™ when really, you’re just making rice. Don’t let it intimidate you.
This is an easy vegan risotto, and the only trick is adding warm broth a little at a time instead of dumping it all in at once. As the rice cooks and you stir, it releases starch that makes everything thick and creamy. You don’t need special equipment or chef skills. You mostly just need to stay in the kitchen for twenty minutes.
The wine cooks down first, leaving behind a little brightness without making the whole thing taste boozy. Once the rice is tender, you fold in the cheese sauce and suddenly you’ve crossed over into cashew cheese risotto territory. It’s velvety, decadent, and every grain gets coated instead of swimming in a soupy sauce.
If you’ve been avoiding risotto because it sounds intimidating, this is a pretty great place to start.
Photos by Hannah Kaminsky
Process And Ingredient Notes
There are two things happening here: the risotto and the cheese sauce. They meet at the very end, like a happy family reunion.
Prep the sauce first and blend it until it’s completely smooth. Really, totally, super smooth. If you’re using a regular blender, it might take a few minutes. The smoother the sauce, the creamier your finished risotto.
Jarred roasted red peppers are absolutely welcome here. If you’ve got a lonely pepper hanging around in the vegetable crisper that needs using, roast it yourself. Otherwise, let somebody else do that work.
When you start the risotto, warm your broth first. Adding cold broth over and over slows everything down. Add it a cup at a time, stirring until it’s mostly absorbed. This isn’t an arm workout, so you don’t have to stir nonstop, but you do want to keep things moving.
Once the rice is tender, turn off the heat before stirring in the cheese sauce. The residual heat is plenty to warm everything through, and the sauce stays silky instead of tightening up.
Tips For Vegan Mac And Cheese Risotto
- Making it ahead. Risotto firms up in the fridge. That’s just what it does. Reheat it gently with a splash (or three) of vegetable broth until it loosens back into creamy, spoonable perfection.
- Fresh or jarred peppers? Either works. Roast a fresh pepper until blackened, steam it under a bowl for a few minutes, then peel away the skin. Or open a jar and move on with your life.
- Set yourself up for success. Warm the broth, dice the onion, blend the sauce, and have everything measured before the rice goes into the pot. Risotto isn’t difficult, but it’s a more enjoyable process when you aren’t digging frantically through the spice cabinet halfway through.
What To Serve with Mac and Cheese Risotto
For protein, try Doublebatch Chickpea Cutlets, Super Easy Tempeh Bacon, Golden Savory Baked Tofu, Gluten-Free Chick’n Tofu Cutlets, or Herb Grilled Tofu. Crisp or smoky edges are so good against the creamy risotto.
To make it an Italian dinner, add Tomato Caprese With Almond Ricotta, because apparently there is no such thing as too much homemade vegan cheese. Simple Seitan and Bean Italian Sausages or Vegan Gigantes Beans in Tomato Herb Sauce would also be excellent alongside it.
For something fresh and green, go with Classic Vegan Caesar With Avocado and Chickpeas, Kale Caesar With Brussels Sprout Croutons, or Sautéed Kale With Garlic and Tahini Dressing.
But look how great it looks with the Grilled Tofu!
FAQ For Vegan Mac And Cheese Risotto
Can I make it ahead? Yup yup yup. It’ll thicken overnight, but a little extra broth while reheating gets it creamy again.
Can I use jarred roasted red peppers? Hells yeah. Save yourself the hassle unless you already have fresh peppers to use.
Do I have to use white wine? Nope. Swap in more vegetable broth instead. I’d squeeze in a little extra lemon at the end to replace some of that brightness.
Can I make it nut-free? Not this version. The cashews are what give the sauce its creamy texture, so there’s no easy swap here.
Can I use regular rice? Not really, no. Arborio (or another risotto rice like Carnaroli) gives you that creamy texture you’re after. Long-grain rice just isn’t made for this job.
Mac and Cheese Risotto
Notes
Ingredients
For the risotto:
- 1 tablespoon olive oil
- 1 medium medium yellow onion finely chopped
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 4 cups vegetable broth plus more if needed
- 1/2 teaspoon salt or to taste
- Fresh black pepper
For the cheese sauce:
- 3/4 cup whole unroasted cashews (see note)
- 3/4 cup vegetable broth
- 1 roasted red pepper chopped
- 3 tablespoons nutritional yeast flakes
- 1/4 teaspoon turmeric
- 1 tablespoon fresh lemon juice
- 1 tablespoon red miso
- 2 teaspoons onion powder
- 1/2 teaspoon salt
For garnish:
- Thinly sliced chives
Instructions
Make the cheese sauce:
- Blend the cashews, vegetable broth, roasted red pepper, nutritional yeast, turmeric, lemon juice, miso, onion powder, and salt until completely smooth. Set aside. It'll be a pourable cheese sauce, this is what turns the risotto into mac and cheese.
Make the risotto:
- Preheat a heavy-bottomed 4-quart pot over medium heat. Saute the onion in the oil with a pinch of salt until translucent, 4 to 5 minutes.
- Add the rice and stir to coat with oil. Add the white wine and stir occasionally until mostly absorbed, about 4 minutes. Add a few grinds of black pepper and half the salt. Lower the heat to medium-low.
- Add the broth by the cupful, stirring after each addition until mostly absorbed, about 3 to 4 minutes per cup. Continue until the rice is creamy and just tender, about 18 to 20 minutes total. You may not need all the broth, or you may need a splash more.
- Once the rice is tender, stir in the cheese sauce and fold it through until the risotto is glossy, creamy, and coats every grain. Let it heat through for a minute or two. Taste for salt and pepper.
- Serve right away, while it's hot and creamy. A little extra black pepper on top is nice. Sprinkle sliced chives over the top.
I made this as a dish to contribute to a work BBQ this past weekend. Made as per directions, no deviations. It turned out very well. Many people went back for seconds or thirds (I made a triple batch). The owner of the clinic I work out of even said later on in the evening, “that risotto was f*cking delicious. I wouldn’t have even known that wasn’t if you didn’t say so”. A hit with the omnivores as well as the Ⓥ cool kids.
This was a wee bit of work but oh so worth it in the end.
Outstanding flavors! Comforting and made for a wonderful companion to some oven baked marinated tofu.
I did use barley instead, I know, I know, not the same, but it’s what was in the pantry. Cooked as written until after the second cup of broth was absorbed. Added the third cup and covered the pot until done. Back to following this wonderful recipe after that and on to the main event – eating!
Thank you for sharing.