Mushroom Cheese Risotto (with The Vegan Edge)

October 28, 2015

After months of working for an event and weeks of suffering from school and org work, I'm super happy to announce that my long and busy days are finally over! (Well, for now, that is.) So to celebrate, I made myself a yummy bowl of mushroom and cheese risotto with a new friend, The Vegan Edge

It's been forever since I last had cheese. When I decided to cut dairy out of my life, I didn't intend to settle for substitutes or imitations. Sure I think it's pretty awesome that it's possible to come up with plant-based alternatives to dairy products as it makes transitioning easier for some people, but the idea of using them on a regular basis just doesn't seem like the best way to learn to embrace the new lifestyle! I see a lot of my veg friends' incredible creations like pizza and mac-and-cheese but I don't really get as excited as they are whenever I do. So when I chanced upon The Vegan Edge's page and learned that they were selling vegan sauces such as cheese and cream, I couldn't help myself from trying them out just to see if they were truly worth the buzz! And now that I have, here are my thoughts on their original-flavored (queso) cheese sauce:

  • It's much saltier than I'd expected. On my first attempt at making risotto, I used 2 cloves of garlic which only made it saltier. I guess I'm just not a fan of salty food. However...
  • It did taste like the real thing -- the kind that I used to buy as a sandwich spread! If you could get past the thought that it was made with carrots, potatoes and sweet potatoes, you'd be convinced that it wasn't an alternative.
  • The consistency was smooth until after a couple of days; it clumped slowly so make sure to store properly in order to preserve its "sauciness".
  • I finished my jar in one week but I bet it could have lasted a few more days longer. I stored my jar in the freezer for the first 2 days and then transferred to the chiller the following days.
Overall, this has been a fun little experience with The Vegan Edge. From this, I've realized two things: one, I can make a simple but rocking mushroom cheese risotto and; two, I didn't miss cheese much, if not at all, which is a great thing, in my opinion. Although I still wouldn't recommend using whatever alternatives to dairy products, vegan cheese adds a fun touch to meals, especially if you intend to make your non-vegan friends and family eat vegan with you. I actually can't wait to make this risotto for my dad and sister who are both huge dairy consumers!

If you want to try having your cheese sauce a bit differently, you can contact The Vegan Edge at or +63 917 728 5053.

To check out their other products, visit their Facebook page at:

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Serves 2


1 1/2 cups cooked brown rice
3/4 cup sliced mushrooms
2-3 tbsp water
3 tbsp of The Vegan Edge original cheese sauce
1 tsp chives, finely chopped
1 tsp parsley, finely chopped
1 shallot, chopped
1 handful of spinach leaves
black pepper
coconut oil


  1. Drizzle a dash of coconut oil on a pan over medium heat.
  2. Once the oil is heated, cook the shallot until it turns translucent in color.
  3. Add the mushrooms and then sauté for around 3-5 minutes. 
  4. Add rice. Toss until the mushrooms are mixed in.
  5. Pour cheese sauce over the rice mix. Slowly add water to thin out the sauce and then stir until completely coated. 
  6. Sprinkle parsley, chives, paprika and black pepper and stir once again before covering.
  7. Lower the heat and cover for a few minutes, mixing every so often to avoid burning or sticking to the pan.
  8. Add the spinach leaves, mix and cover for about 30 seconds or until the leaves have wilted.
  9. Serve hot or warm.

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