Marinated mushrooms:
4 portobello mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon liquid amino's (or soy sauce)
Cashew cheese:
1 3/4 cups cashews
1/2 cup water
1/3 cup nutritional yeast
Juice from 1 lemon
2 peeled garlic cloves
2 tablespoons Salt
Toppings:
Sliced tomatoes
Fresh chopped chives
Spinach
Parsley
To marinate the mushrooms: rub them down with the olive oil and liquid amino's then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing.
While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours
When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes and you have yourself a portobello mushroom cashew burger!
4 portobello mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon liquid amino's (or soy sauce)
Cashew cheese:
1 3/4 cups cashews
1/2 cup water
1/3 cup nutritional yeast
Juice from 1 lemon
2 peeled garlic cloves
2 tablespoons Salt
Toppings:
Sliced tomatoes
Fresh chopped chives
Spinach
Parsley
To marinate the mushrooms: rub them down with the olive oil and liquid amino's then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing.
While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours
When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes and you have yourself a portobello mushroom cashew burger!