Creamy Wild Rice Mushroom Casserole | Recipe Cart
Creamy Wild Rice Mushroom Casserole with vegan cashew sauce, rich in flavors and perfect for gatherings. Servings: 10 | Prep & Cook Time: 90 min | Cost: $6.01/serving.
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Cooking tools:
- Blender
- Baking dish
- Pot
- Mixing bowl
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Kitchen scale
- Cutting board
- Chef's knife
- Wooden spoon
- Spoon
- Aluminum foil
- Colander
- Fine-mesh sieve
- Oven mitt
Ingredients
- 1/2 cup raw cashews
- 2 cups plain unsweetened almond milk
- 3 tablespoons arrowroot powder
- 1/4 cup nutritional yeast
- salt to taste
- 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
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