Vegan Stuffed Mushrooms with Cashew Cream

Discover the rich and earthy flavors of these Vegan Stuffed Mushrooms with Cashew Cream. This dish combines the satisfying textures of tender mushrooms with a smooth and rich cashew filling, making it an excellent choice for an appetizer or a main course. Suitable for vegan and gluten-free diets, these stuffed mushrooms are simple to prepare and are a treat for any dining occasion.

Ingredients

• 1 lb cremini mushrooms, stems removed
• 1/2 cup raw cashews, soaked for 2 hours
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp lemon juice
• 1/4 cup water
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Arrange the mushroom caps on a baking sheet, gill-side up, ensuring they are spaced evenly.
3. In a blender or food processor, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, water, and lemon juice. Blend until the mixture achieves a smooth consistency.
4. Carefully spoon the cashew cream mixture into each of the mushroom caps, filling them generously.
5. Place the baking sheet in the oven and bake the mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is slightly golden on top.
6. Remove from oven and let cool for a few minutes. Sprinkle the stuffed mushrooms with chopped parsley before serving.

Keywords: Vegan, Stuffed Mushrooms, Cashew Cream, Appetizer, Gluten-Free

Spice Rack: Garlic Powder, Onion Powder

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