Cauliflower Risotto with Mushrooms

Cauliflower Risotto with Mushrooms is perfectly creamy, savory and delicious. Loaded with vegetables and a cashew-based cream sauce.


  • 4 cups cauliflower, riced – click here for methods
  • 1/2 cup raw cashews
  • 2 cups boiling water
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Spanish onion, finely chopped
  • 1 cup leeks, chopped
  • 2 cups mushrooms, finely chopped
  • 4 tablespoon garlic, minced
  • 2 tablespoons rosemary, finely chopped
  • OPTIONAL: 1/4 cup white wine
  • 1 cup of water
  • 2 tablespoons Dijon mustard
  • 2 tablespoons gluten free worcestershire sauce


  1. In a small mixing bowl, add 2 cups of boiling water and the raw cashews. Set aside for about 30 minutes (will be used to make the cream sauce).
  2. In a large 12″ skillet (our favorite is the 12″ Ceramic Skillet) add the oil and heat over medium heat. Add the chopped onion and leeks and saute for about 3-5 minutes. Then, add the mushrooms, garlic, salt and pepper, to taste. Saute for another 3-5 minutes. Add the garlic and rosemary and saute for 1 minute.
  3. Add the 4 cups of riced cauliflower and cook for about 5-7 minutes, until soft. Season again with salt and pepper, to taste. If using, add wine and cook until wine is almost dry, about 2 minutes.
  4. In a colander, drain the cashews. Then add the cashews to a blender or food processor. Add 1 cup of water, the Dijon mustard, worcestershire sauce and puree until smooth and creamy.
  5. Stir in the cashew cream and cook 6-8 minutes until well combined and heated through. Serve warm.

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Keywords: Cauliflower Risotto with Mushrooms

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