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    Oh My Veggies » Holiday Recipes

    Creamy Wild Rice and Mushroom Casserole

    Published: Nov 14, 2016 · by Sarah · Updated: Jan 21, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Creamy Wild Rice Mushroom Casserole

    Perfect for a special occasion or weeknight dinner, this Creamy Wild Rice and Mushroom Casserole is plant-based comfort food at its best! The flavors are so tasty, even non-vegans will love this yummy dish.

    close up of Creamy Wild Rice and Mushroom Casserole in white baking dish
    Jump to:
    • How to Make Creamy Wild Rice and Mushroom Casserole
    • Variations to Creamy Wild Rice and Mushroom Casserole
    • Creamy Wild Rice and Mushroom Casserole FAQs
    • Recipe
    • Comments

    When I think of the holidays with my family, my memories usually involve 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.

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

    About the Recipe

    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.

    This Creamy Wild Rice and Mushroom Casserole recipe is...

    • Festive
    • Vegan
    • Absolutely delicious
    • Easily made gluten- and nut-free
    • Plant-based comfort food

    If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.

    How to Make Creamy Wild Rice and Mushroom Casserole

    ingredients for making Creamy Wild Rice and Mushroom Casserole—bowl of sliced mushrooms, carrots, celery stalk, onion, and 1 cup measure full of wild rice
    1. Boil and soak cashews to make sauce.
    2. Cook rice in vegetable broth.
    3. Preheat oven and grease a large casserole dish.
    4. In a large pot, melt butter and cook onion.
    5. Add mushrooms, garlic, carrot, and celery, stirring to combine.
    6. Continuing to cook, add tamari, thyme, and parsley.
    7. Finish making the cashew cheese sauce.
    8. Add sauce to veggie mixture, and bring to a boil. Remove from heat and add rice.
    9. Transfer casserole mixture to dish, top with breadcrumbs, and bake.

    Full directions for how to make Creamy Wild Rice and Mushroom Casserole are in the printable recipe card at the bottom of the post.

    Variations to Creamy Wild Rice and Mushroom Casserole

    Allergy-Free Options

    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.

    Different Rice

    You don't have to use wild rice for this vegan casserole recipe. Use whatever kind of rice you have on hand—or a mixture of different varieties of rice!

    Different Mushrooms

    I used white button mushrooms for my vegan wild rice casserole, but you can use any kind of mushrooms you want! Shiitake, cremini, portobello, oyster... the list goes on. As long as you have mushrooms, you can make this casserole!

    Creamy Wild Rice and Mushroom Casserole FAQs

    scooping out a serving of Creamy Wild Rice and Mushroom Casserole

    Can you prep this wild rice casserole ahead of time?

    Ave yourself some hassle at your next dinner party and prep this casserole ahead of time. You can assemble the casserole up to 3 days before you plan to serve it.

    Wait to add the breadcrumb topping and bake until you're ready to serve your casserole. And voila—you have an easy yet delicious dish!

    Can you freeze this vegan wild rice casserole?

    If you have leftover casserole, you can easily store it in the freezer for up to 1 month. This is a great option if you don't plan to eat your casserole leftovers within a week or if you want to have an easy dinner ready!

    Just go ahead and make the casserole recipe like normal. After baking your casserole, let it cool down before storing in a freezer-friendly bag or container.

    When you're ready to eat it, simply reheat the casserole in the oven or microwave until warmed through.

    While you're here, be sure to check out our Vegetarian Freezer Cooking Cookbook. We take the guesswork out of freezer cooking with these meatless recipes that were specifically developed to be prepared, frozen, and reheated later. Talk about easy dinners!

    Recipe

    Creamy Wild Rice Mushroom Casserole

    Creamy Wild Rice and 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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 30 minutes
    Course: Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Creamy Wild Rice Mushroom Casserole, dairy-free Wild Rice Mushroom Casserole
    Servings: 10 servings
    Calories: 262kcal
    Author: Oh My Veggies

    Ingredients

    For the sauce:

    • ½ cup raw cashews
    • 2 cups almond milk unsweetened
    • 3 tbsp arrowroot powder
    • ¼ cup nutritional yeast
    • salt to taste

    For the casserole:

    • 3 ½ cups vegetable broth
    • 2 cups wild rice
    • 4 tbsp vegan butter or olive oil
    • 1 onion finely chopped, about 2 cups
    • ½ tsp salt
    • ½ tsp black pepper
    • 16 oz white button mushrooms diced
    • 3 garlic cloves minced, about 1 tablespoon
    • 3 carrots finely chopped, about ¾ cup
    • 3 celery stalks finely chopped, about ¾ cup
    • 3 tbsp tamari or soy sauce
    • 2 tsp fresh thyme
    • 2 tsp fresh parsley
    • ½ cup breadcrumbs
    • fresh parsley for topping
    US Customary - Metric

    Instructions

    • 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.
    • 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.
    • Preheat the oven to 350°F and 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.
    • Once the cashews are done soaking, place them in 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 cashew sauce mixture into the pot with the vegetables and stir. Bring the 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. 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!

    Nutrition

    Calories: 262kcalCarbohydrates: 41gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 607mgPotassium: 471mgFiber: 4gSugar: 7gVitamin A: 3481IUVitamin C: 4mgCalcium: 97mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Fig Cranberry Sauce
    15 Must-Make Vegan Pies »

    Holiday Recipes, Vegan Recipes, Vegan Side Dishes, Vegetarian Recipes, Vegetarian Side Dishes casserole, mushrooms, side dishes, thanksgiving, wild rice

    sarah cook, author of making thyme for health

    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.

    Reader Interactions

    Comments

    1. marcy youker says

      November 14, 2016 at 4:50 pm

      love you recipes, I like to try them all, and I will do it,even if I have to reduce the amount, I cook for one, thanks a lot,keep them coming.

      Reply
      • Sarah Cook says

        December 05, 2016 at 12:56 pm

        Thanks Marcy!

        Reply
    2. Shari says

      November 14, 2016 at 8:34 pm

      His sounds delicious. Question. Can you Oreo this the night before and cool it the day of?

      Reply
    3. Jan Saunders says

      November 14, 2016 at 8:45 pm

      This looks lovely! Im going to adapt it to cook in my Thermomix and use in my vegan B&B and cooking classes! Many thanks!!!

      Reply
    4. Riana says

      November 14, 2016 at 10:12 pm

      What is arrowroot powder? Where can I buy it??

      Reply
      • Sarah Cook says

        December 05, 2016 at 12:59 pm

        Arrowroot is just a starch! You can buy it at most grocery stores in the baking aisle. You could also use cornstarch.

        Reply
    5. Sara says

      December 24, 2016 at 12:52 pm

      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 . . .

      Reply
      • Sarah Cook says

        February 10, 2017 at 10:41 am

        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!

        Reply
    6. Sarah says

      March 07, 2017 at 1:32 pm

      I realized I was out of bread crumbs after I started making this, and substituted corn meal. It's delish! 🙂

      Reply
    7. Ra says

      April 08, 2017 at 7:51 pm

      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.

      Reply
    8. Molly says

      September 14, 2017 at 2:35 pm

      Would leaving out the cashews in the sauce alter the flavor or texture/thickness?

      Reply
    9. jragland says

      September 17, 2017 at 9:03 am

      Think this can be frozen, then reheated a few days later? I need to make a dish for a communal dinner 2 days later during a retreat

      Reply
    10. Jess says

      November 21, 2017 at 9:03 pm

      I decided to make this for my family Thanksgiving (I’m vegan and my sister-in-law doesn’t eat dairy or gluten). I made it in advance and couldn’t help but eat a bowl as soon as it came out of the oven. This recipe is fantastic. I have every intention of tweaking the sauce to make a vegan cream of mushroom soup soon. Thank you so much for sharing. I know it’s going to be a hit with everyone.

      Reply
      • Katie Trant says

        November 22, 2017 at 4:56 am

        We're so glad to hear it, Jess! I hope your family loves it as much as we do.

        Reply
    11. Jill Tinsley says

      January 20, 2018 at 7:53 pm

      I just made this tonight for a potluck. I didn't get a picture of it before it was all gone! It was delicious comfort food, perfect for a chilly winter night! I even had someone ask for the recipe! Thanks so much! This recipe will definitely go on my keep list!

      Reply
      • Katie Trant says

        January 22, 2018 at 2:05 pm

        Glad this worked out for you, Jill! It's one of our favourites as well.

        Reply
    12. Judy Griffiths says

      April 05, 2019 at 11:18 am

      Is that 1 cup wild rice after cooking or 1 cup uncooked?

      Reply
    13. Judy Griffiths says

      April 05, 2019 at 4:10 pm

      Forget my previous question - I didn't read the recipe closely enough

      Reply
    14. Diane says

      April 06, 2019 at 2:32 am

      I made this for the first time and it smells delicious! Will serve it at church but I can’t wait to dig in myself. For those of you who can not locate arrowroot powder, it is the same as arrowroot flour. Should be able to find it in most stores.

      Reply
    15. Maria says

      November 19, 2019 at 10:10 am

      5 stars
      I made this for Thanksgiving and Christmas last year and it was such a hit among my non-vegan family and friends! I had to look it up today because I think it's going to be a yearly staple for me around the holidays.

      Reply
    16. Nikki says

      December 05, 2021 at 2:43 pm

      Thanks for this recipe. My mom used to make a similar amazing recipe for thanksgiving using a lot of cream, mushrooms, carrots and I don’t remember all the details but this one will be my substitute, as, when the holidays come, all I want is wild rice I love what you have done with this recipe and it will be my Xmas special dish! I am really looking forward to making it! I also will remember this site for more veggie oriented dishes!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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