Mac and Cheese Risotto
Creamy vegan mac and cheese risotto that tastes like the coziest bowl of mac and cheese, dressed up in a little risotto romance. A pourable cashew cheese sauce brightened with roasted red pepper, miso, and lemon coats every grain of arborio.
Notes
If you're using a high-speed blender like a Vitamix, you don't need to soak the cashews. For a regular blender, soften them first by either boiling them for 15 to 20 minutes and draining, or soaking them in water for at least 2 hours (or overnight). Then blend as directed. It might take up to 5 minutes to get completely smooth, but you'll get there. You want this sauce totally smooth, since any grit will carry through to the finished risotto.
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.
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