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Creamy Cashew Wild Rice with Mushrooms (Vegan+GF)

Simplistic, savory, and just so good! Cashews are the perfect mild flavor to give this sauce such a creamy consistency!

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 - 8 servings



  • 4 cups dry wild rice you can replace with white or brown if you prefer


  • 1 pint fresh portabello mushrooms, sliced
  • 2 cups frozen baby peas
  • 3 cloves garlic, minced

Cashew Cream Sauce

  • 1 cup raw cashews, soaked in water overnight
  • 2 cups cooked spaghetti squash flesh *see note
  • 1 1/2 cups unsweetened plant-based milk (I used oat)
  • 1/3 cup nutritional yeast
  • sea salt and black pepper to taste
  • 1 teaspoon dried thyme


Cashew Sauce:

  1. Drain the cashews and place them in a blender or food processor with the other ingredients for the sauce and bland until smooth.


  1. Cook the rice according to package instructions until al dente. In a large non-stick, deep-sided skillet, cook the garlic with 1 teaspoon olive oil until beginning to brown. Add the mushrooms and peas and reduce heat to lowest settings. Cover and allow peas to thaw and mushrooms to cook. It should take about 8 to 10 minutes.

  2. Once the mushrooms have cooked, add in the rice and cashew sauce and stir over medium-low heat until the rice is hot throughout. Season to taste with salt and pepper and enjoy!

Recipe Notes

You can replace the spaghetti squash with any type of cooked squash like zucchini, yellow squash, acorn squash, or if you don't mind an orange color, butternut squash or pumpkin.