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.
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.
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.
PrintCreamy 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
Ingredients
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
Instructions
- 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.
- 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 youβre waiting for the cashews to soak and the rice to cook, you can start prepping your vegetables.
- Preheat the oven to 350Β°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.
- 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.
- 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!
18 Comments
marcy youker
November 14, 2016 at 4:50 pmlove 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.
Sarah Cook
December 5, 2016 at 12:56 pmThanks Marcy!
Shari
November 14, 2016 at 8:34 pmHis sounds delicious. Question. Can you Oreo this the night before and cool it the day of?
Shari
November 14, 2016 at 8:36 pmObviously autocorrect took over. ? Can you prep this dish the night before and reheat the next day? This sounds delicious
Sarah Cook
December 5, 2016 at 12:58 pmHi 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!
Jan Saunders
November 14, 2016 at 8:45 pmThis looks lovely! Im going to adapt it to cook in my Thermomix and use in my vegan B&B and cooking classes! Many thanks!!!
Riana
November 14, 2016 at 10:12 pmWhat is arrowroot powder? Where can I buy it??
Sarah Cook
December 5, 2016 at 12:59 pmArrowroot is just a starch! You can buy it at most grocery stores in the baking aisle. You could also use cornstarch.
Sara
December 24, 2016 at 12:52 pmThis 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 . . .
Sarah Cook
February 10, 2017 at 10:41 amHi 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!
Sarah
March 7, 2017 at 1:32 pmI realized I was out of bread crumbs after I started making this, and substituted corn meal. It’s delish! π
Ra
April 8, 2017 at 7:51 pmSo 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.
Molly
September 14, 2017 at 2:35 pmWould leaving out the cashews in the sauce alter the flavor or texture/thickness?
jragland
September 17, 2017 at 9:03 amThink 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
Jess
November 21, 2017 at 9:03 pmI decided to make this for my family Thanksgiving (Iβm vegan and my sister-in-law doesnβt eat dairy or gluten). I made it in advance and couldnβt 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 itβs going to be a hit with everyone.
Katie Trant
November 22, 2017 at 4:56 amWe’re so glad to hear it, Jess! I hope your family loves it as much as we do.
Jill Tinsley
January 20, 2018 at 7:53 pmI 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!
Katie Trant
January 22, 2018 at 2:05 pmGlad this worked out for you, Jill! It’s one of our favourites as well.