Non-Dairy Creamy Mushroom Cauliflower Rice

Creamy Mushroom Cauliflower Rice (Large Batch)

Creamy Mushroom Cauliflower Rice (Large Batch)

A low-carb, dairy-free twist on the classic cream of mushroom rice — thick, savory, and satisfying.

Prep 10 min
Cook 25 min
Total 35 min
Yield 8 servings
Diet Gluten-Free · Dairy-Free · Low-Carb

Ingredients

  • 8 cups cauliflower rice (fresh or frozen)
  • 4 tbsp dried mushroom kibble
  • 16 oz cremini or baby bella mushrooms, thinly sliced
  • 2 shallots, minced
  • 6 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 cups unsweetened plain oat milk or cashew milk
  • 1 cup water
  • 1 Edward & Sons bouillon cube (Not-Beef or Not-Chick'n), dissolved in the water
  • 1 tsp psyllium husk powder
  • 4 tbsp nutritional yeast
  • 1 tsp Dijon mustard
  • 2 tsp soy sauce or coconut aminos
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ¼ tsp salt (taste first — bouillon adds saltiness)

Instructions

  1. Prep dry blend and bouillon broth Grind the dried mushroom kibble in a spice grinder or small blender until fine. Whisk together with the psyllium husk powder, onion powder, dried thyme, black pepper, and salt in a small bowl and set aside. Dissolve the bouillon cube in 1 cup water and set aside — this is your bouillon broth.
  2. Sauté aromatics and mushrooms Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add shallots and cook for 2 minutes until softened. Add garlic and cook 30 seconds more. Add fresh sliced mushrooms and cook undisturbed for 3–4 minutes to get good browning, then stir and cook another 2–3 minutes until deeply golden. Work in batches if needed to avoid crowding.
  3. Build the cream sauce Reduce heat to medium. Add the dry seasoning blend and stir to coat the mushrooms. Pour in the oat or cashew milk and the bouillon broth, then add nutritional yeast, Dijon mustard, and soy sauce or coconut aminos. Stir well and bring to a gentle simmer. The psyllium husk will begin to thicken the sauce within 1–2 minutes. Taste before adding any extra salt.
  4. Add cauliflower rice Add the cauliflower rice and stir to combine thoroughly with the sauce. If using frozen cauliflower rice, add straight from frozen. Cook over medium heat, stirring occasionally, until the cauliflower rice is tender and the sauce is thick and creamy, about 6–8 minutes. Add a splash of water if it gets too thick.
  5. Taste and serve Taste and adjust seasoning. Serve hot as a side dish or light meal.

Edward & Sons bouillon: Not-Beef gives a deeper, earthier flavor that pairs beautifully with mushrooms; Not-Chick'n is lighter and more neutral. Taste before adding extra salt — bouillon sodium varies.

Creamy texture secret: Psyllium husk mimics the starchy, gloppy texture of classic cream of mushroom rice without flour or cornstarch. Don't overdo it or it can get gummy.

Large batch tip: Use two skillets or cook mushrooms in batches, then combine everything in a large Dutch oven when you add liquid and cauliflower rice.

Make it richer: Stir in 2 tbsp powdered coconut milk with the liquid for extra creaminess without much fat.

Storage: Keeps well for 3–4 days refrigerated. Reheat with a splash of water — it thickens as it sits.

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