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Creamy Vegan Risotto made with fresh herbs and a lemon cashew cream sauce.

Vegan Lemon Herb Risotto

Rich and creamy vegan risotto! Cashew cream with oregano, sage, basil, and lemon. Delicious!
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 471kcal
Author: Linda & Alex
Cost: $8


  • 2 risotto or saucepans
  • 1 stove


  • 1 cup raw cashews
  • 2 garlic cloves minced
  • 1 tablespoon extra-virgin olive oil
  • 4 cups vegetable broth
  • 1 cup uncooked Arborio rice
  • 1 cup white wine
  • 1 tablespoon coarsely chopped fresh sage
  • 1 tablespoon coarsely chopped fresh oregano
  • 2 tablespoon coarsely chopped fresh basil
  • 1 tablespoon nutritional yeast (NOT brewers or rising yeast)
  • ¼ cup fresh squeezed lemon juice
  • cup ml unsweetened plant-based milk
  • 1 teaspoon ground sea salt
  • Black pepper to taste


  • Soak the cashews in boiling water for at least 4 hours, or until they turn puffy and soft.
  • Drain and rinse the cashews and put them in a high-powered blender. Add the fresh herbs, nutritional yeast, lemon juice, plant milk, salt, and pepper, and blend on a high setting for approximately 2 minutes, or until you get a smooth and creamy sauce.
  • In a medium saucepan, bring the vegetable broth to a boil, then reduce to a low simmer.
  • In a large risotto pan or saucepan, heat the oil on medium heat and cook the garlic for 1 minute, add the rice and stir to coat in the oil, cook for one minute while stirring constantly. Add 1 cup (240 ml) of broth and reduce the heat to low, stir constantly. Continue to add a ½ cup (120 ml) of the broth at a time as the previous broth evaporates. Stir constantly to avoid scorching. By the time you’ve added all of the broth, the rice should have tripled in size. Add the wine and stir constantly until it soaks into the rice. Add the cream sauce and stir until combined. Cook for a few more minutes, or until the sauce is warmed through.
  • Because cashew cream tends to dry out quickly, eat it as soon as it’s made. Reheat leftovers in a microwave for best results. Enjoy!


Add more broth to the risotto and cook longer if the rice isn't cooked through. 
Store covered in the refrigerator for up to 4 days. 
Reheat on the stove on medium-low heat or in the microwave until warmed through. 
Nutrition Disclaimer


Serving: 1cup | Calories: 471kcal | Carbohydrates: 57g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 590mg | Potassium: 378mg | Fiber: 5g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 5mg
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