A delicious vegan recipe for raw marinated mushrooms with a creamy cashew filling. Perfect for entertaining – if you can manage to share 😉
Fresh Chopped chives, spinach and parsley
Anything else your heart desires
To marinate the mushrooms, rub them down with the olive oil and liquid amino, then place them in the dehydrator until they have softened and darkened and smell amazing. (If you don’t have a dehydrator you can use your oven provided you do this at a low heat.)
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 a cheesecloth and let it sit somewhere for at least two hours (or, if you’ve got time, let it age for a few days).
When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes.
You can double-shroom it if you want, and/or use fresh mushrooms instead of marinated.
Note: you will have lots of left over cashew cheese. Let it sit in a quiet spot on the kitchen counter overnight, then put it in the fridge and eat within a week.
This is truly a heavenly meal!