1. Cook the rice with one tablespoon of the plant-based butter and a pinch of salt, according to package instructions, for 45 minutes.

2. Place the cashews in a bowl and cover with water (about ¼-inch above the cashews); leave to soak.

3. Add the remaining tablespoon of plant-based butter to a deep cast-iron skillet over medium-low heat. When the butter has melted, add the onion and sauté until soft and translucent, about 6 minutes. Add the sliced mushroom and cook for 8-10 minutes, or until the water from the mushrooms has evaporated and they are beginning to brown. Add the garlic, stir to combine, and cook for 1-2 minutes, until fragrant.

4. Remove the skillet from the heat and set aside until the rice is done.

5. Ten minutes before the rice has finished cooking, preheat the oven to 350° F. Drain and rinse the cashews and add them to a blender with the vegetable broth and the seasonings. Blend until smooth and creamy.

6. Add the cooked rice and the cashew cream to the skillet with the mushrooms. Stir to combine well. You can bake the casserole in the cast-iron skillet or transfer to a 3 ½-quart baking dish that has been lightly coated with olive oil. Top the casserole with the vegan cheese shreds and bake for 20 minutes, or until bubbling.

7. Remove the casserole and turn the broiler to high heat. Use oven mitts to adjust the oven rack to the highest position. Broil for a few minutes, until the cheese is melted and golden.

8. Sprinkle with fresh chopped herbs if using for garnish just before serving.

Browse All of Our Thanksgiving Menus

Vegan Menu

Gluten Free Menu

Keto Menu

Paleo Menu

Traditional Menu