A vegan risotto recipe with a rich, thick creamy cheese flavour and packed with protein and fibre.

This is a very easy, cheap yet delicious and creamy risotto recipe. I was asked by the amazing charity Animal Aid if I’d come up with a recipe to help others make the change to a vegan diet. When most omnivores try veganism (including me) they think it’s limited, bland and all about tofu and salad. It’s far from it.

If you were served this dish in a top restaurant you would never guess it was 100% plant based with no dairy. With a rich, thick creamy cheese flavour and packed with protein and fibre. You can enjoy this meal minus the cholesterol, saturated fats and cruelty.

TIP: I used Tesco chicken style pieces but you could use Oumph!, soya chucks, chickpeas or any other mock chicken you enjoy in this risotto recipe. Serves 3-4. Why not serve with salad and fresh bread?


200g Arborio rice
750ml boiled water
1 veg stock cube
1 chopped glove of garlic. Add more if you love your garlic.
½ chopped red onion
Generous pinch of Sea or Himalayan salt
Season with ground black pepper
1 tsp smoked paprika
1 cup of mixed frozen veg. I used the cheap stuff that come in small pieces
¾ cup of vegan chicken
5 tbsp soya/oat/coconut cream
3 tbsp nutritional yeast
40g grated mature cheese (I used Tesco free from.)

vegan risotto recipe

Photo: Aaron Calder

How to Prepare:

Heat 1 tbsp of oil in a large pan on a medium heat and add the garlic and onion. Fry for a few minutes until slightly brown and softened.

Add the uncooked rice and fry for a further few minutes. This will toast the rice and create a rich flavour.

Fill a jug with 750ml boiled water and stir in the stock cube to dissolve. Now pour into the pan and simmer on a low heat for 15 minutes. Add the salt, paprika, pepper, frozen veg and ‘chicken’.

Turn up the heat a little and simmer for 5 minutes stirring every few minutes. The liquid will be absorbed into the rice and the risotto starts to thicken.

Pour in the cream and grate in the cheese. Stir and simmer on a low heat for another 5 minutes (total simmer time is 20-25 minutes). Serve immediately while hot and enjoy!

TIP: It’s important to blend the cashews until you have no lumps. This may take a few minutes and you can add a little more milk if it’s too thick, 1 tbsp at a time. If you don’t have a lot of time soak the cashews in just boiled water for 2 hours.

Also Read:

Cauliflower Cheese & Spinach Pie Recipe: Vegan Food for the Soul

Vegan Risotto Recipe: Spicy Lentil and Quinoa

Missing Sushi? This Amazing Vegan Recipe is Healthy and Gluten-Free