Cauliflower Mushroom Risotto

Vegan comfort food at its best.
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 


  • 3 tablespoons olive oil, divided
  • 2 teaspoons garlic, minced
  • 1/2 – 3/4 cup onion, diced
  • salt and pepper
  • 8oz mushrooms, sliced
  • 2 teaspoons arrowroot
  • 1/2 cup full fat coconut milk
  • 1/4 cup Unsweetened Almondmilk
  • 1/4 cup vegetable broth
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 cup cauliflower rice


Bring medium saucepan to medium high heat, and add 2 tablespoons of olive oil and swirl to coat the pan. Once olive oil is hot add garlic and onion, then stir, allowing onion and garlic to cook, approximately 2 minutes. Season with salt and pepper. 

Add mushrooms moving them around the pan fairly constantly. Allow them to cook and reduce, approximately 5 minutes. Add the last tablespoon of olive oil, stirring to coat the ingredients, and then add the arrowroot. Stir to coat. Add coconut milk and stir slowly to combine. Then add the almond milk and vegetable broth; stir slowly to combine. Add lemon juice and thyme and continue stirring.

Taste and add additional salt or pepper, as desired. Stir in cauliflower rice and allow to cook 3-5 minutes (longer if desired). Serve immediately.