Vegan Portobello Mushroom Cashew Cheese Burger Recipe

Read Time:   |  5th July 2016

Vegan Portobello Mushroom Cashew Cheese Burger Recipe

Delicious marinated mushrooms with cashew cheese – this vegan portobello burger recipe ticks all the boxes for vegan barbecue food this summer!

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“If you think these look good, they taste even better than they look. If you think they look weird, they still taste better than they look… (in this case, much better?) I ate them all by myself because I’m a wild, greedy animal like that. You should know this by now.

My mom bought portobello mushrooms and organic spinach from the farmers market on the weekend so I wanted to make a recipe with them for you guys. Eat local! Yeah, baby! I initially planned on making portobello “steaks” with spinach pesto and cashew cheese but wound up not making pesto (instead simply serving the mushrooms with crisp spinach leaves) and calling them burgers because I stacked ’em like sandwiches. What up, simplicity.” – Emily

Total Time: 3 hours

Prep Time: 3 hours

Servings: 4

Rating:  

Total Time: 3 hours

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the marinated mushrooms:
  • 1 1 portobello mushrooms
  • 0.25 0.25 Tbsp extra virgin olive oil
  • 0.25 0.25 tbsp liquid aminos (or soy sauce)
  • For the cashew cheese:
  • 0.4375 0.4375 cups cashews
  • 0.125 0.125 cup water
  • 0.1665 0.1665 cup nutritional yeast
  • 0.25 0.25 lemon juiced
  • 0.5 0.5 peeled garlic cloves
  • 0.5 0.5 Tbsp miso
  • salt, to taste
  • herbs de provence, to taste
  • For the toppings:
  • sliced tomatoes
  • freshly chopped chives, spinach and parsley
  • anything else your heart desires

Method

  1. To marinate the mushrooms: rub them down with the olive oil and liquid aminos 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.
  2. 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 (or, if you’ve got time, let it age for a few days).
  3. When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated.

Note

You’re gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.

Do you need something sweet for dessert? Try these raw strawberry cheesecake brownies!

Written by

Emily von Euw

Emily von Euw

 Emily is a vegan, plant-based foodie blogger, documenting their inventive recipes as they experiment with raw foods. They believe in eating for happiness, and eating what you want.

www.thisrawsomeveganlife.com/

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