Creamy Wild Rice Mushroom Casserole

Creamy Wild Rice Mushroom Casserole

When I think of the holidays with my family, it usually involves stuffing ourselves full of heavy foods, chatting politics over coffee and cheesecake (my Uncle’s favorite) then falling asleep on the couch with football playing in the background. It’s quite the event.

I’m the only one who eats a vegetarian diet, which can make things challenging sometimes. My grandmother usually prepares a tray of stuffed shells alongside the turkey or ham, depending on the holiday. The shells are delicious but I’ve always wanted to see if I can sneak in a vegan thanksgiving version of a classic dish without anyone noticing.

Creamy Wild Rice Mushroom Casserole

As soon as I tasted this wild rice mushroom casserole, I knew it was the one.

Made from a base of cashews, almond milk and arrowroot starch, it’s just as rich and creamy as it’s dairy-laden cousin, minus the heavy feeling that makes you want to pass out on the couch, although you are still welcome to do that.

Cooking the mushrooms with tamari (or soy sauce) and using vegan chicken broth helps to give it plenty of umami flavor, so no one will miss the meat. The whole thing is a plant-based comfort food dream come true.

Creamy Wild Rice Mushroom Casserole

If you’re concerned about allergies, this can easily be made gluten-free by using gluten-free breadcrumbs. You can also make it nut-free by leaving out the cashews and substituting plain soy milk for the almond milk. I prefer it with the cashews for that extra luxurious creamy texture, but they’re not completely necessary.

Creamy Wild Rice Mushroom Casserole

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 10 servings

Creamy Wild Rice Mushroom Casserole

This wild rice and mushroom casserole is made with a blend of raw cashews and almond milk, so it's rich, creamy and totally dairy-free.


    For the sauce:
  • 1/2 cup raw cashews
  • 2 cups plain unsweetened almond milk
  • 3 tablespoons arrowroot powder
  • 1/4 cup nutritional yeast
  • salt to taste
  • For the casserole:
  • 3 1/2 cups vegetable broth
  • 2 cups wild rice
  • 4 tablespoons vegan butter (or olive oil)
  • 1 onion, finely chopped (about 2 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 16 ounces white button mushrooms, diced
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 3 carrots, finely chopped (about 3/4 cup)
  • 3 celery stalks, finely chopped (about 3/4 cup)
  • 3 tablespoons tamari (or soy sauce)
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh parsley
  • 1/2 cup breadcrumbs
  • fresh parsley for topping


  1. Start by making the sauce. In a medium pot, bring 2 cups of water to a boil. Place the raw cashews into a small bowl and pour the boiling water over them, so the cashews are fully covered. Allow the cashews to soak for at least 30 minutes.
  2. While the cashews soak, begin working on the casserole. Place the vegetable broth into the same pot that you used to boil the water for the cashews, and bring it to a boil. Add the wild rice, then reduce to a simmer and cook for 30 minutes. Remove from the heat, cover with a lid and allow to sit for 15 minutes. While you’re waiting for the cashews to soak and the rice to cook, you can start prepping your vegetables.
  3. Preheat the oven to 350°F then lightly grease a large (about 4-QT) casserole dish. In a large pot, warm 4 tablespoons vegan butter over medium heat. Add the onion, salt and pepper, then cook for 3 minutes, until the onions are translucent. Next, add the mushrooms, garlic, carrot, and celery, then stir to combine. Cook for a few minutes, then add the tamari, thyme, and parsley. Stir again while continuing to cook for about 5 minutes.
  4. Once the cashews are done soaking, finish the sauce by first straining off the excess water and placing the cashews into a high speed blender. Add the almond milk, nutritional yeast, and arrowroot powder, then blend on high for 30 seconds, until smooth. Season with salt to taste. Pour the mixture into the pot with the vegetables and stir. Bring the cashew mixture to a boil, then reduce to a simmer and cook for 10 minutes. Turn the heat off, then add the cooked rice to the pot. Stir together until combined. Season with salt to taste.
  5. Transfer the mixture to the casserole dish then smooth down with the back of a spoon so that the surface is even. Top with breadcrumbs, cover with foil and bake in the oven for 25 minutes. Remove casserole from the oven, uncover and allow to cool for at least 15 minutes before serving. Top with fresh parsley, serve and enjoy!

About Sarah

Sarah Cook is a vegetarian food blogger living in Athens, Georgia. Her blog Making Thyme for Health features simple, seasonal, and healthy recipes made from whole food ingredients. Outside of cooking, she enjoys maintaining an active lifestyle, traveling and drinking wine.   Read more from Sarah →

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    • says

      Hi Shari! I’m so sorry for the delay in my reply. I stopped receiving notifications of comments for some reason. Yes, you can prep and reheat the next day. Thank you!

  1. Sara says

    This sounds and looks amazing! Two questions; can I use cornstarch instead of arrowroot powder (don’t have that) and, how much would it affect the taste without onion and garlic? My husband cannot eat onion or garlic or any variation of the two and I”m having trouble finding recipes that don’t include one or both. My last resort is making recipes and leaving those two things out . . .

    • says

      Hi Sara! Sorry I am just seeing this comment now. Cornstarch should work fine but I think leaving out the onion and garlic would alter the flavor quite a bit. It’s certainly worth a try though!

  2. Ra says

    So this was absolutely amazing! I couldn’t stop tasting the sauce before I’d even put it in the oven! haha. This is definitely a keeper recipe, and SO simple to make! I’d love to share this with my non-veg family members; I think anyone would like this. You really wouldn’t know it-s dairy-free, the flavors are so rich and creamy.

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