Marinated Portobello Cashew Cheese Burgers

Ivan Sutton — Sun, 05 Apr 2015 23:01:39 +0000

Marinated Portobello Cashew Cheese Burgers with Herbs & Tomatoes

This was found on www.thisrawsomeveganlife.com.

Marinated mushrooms:

4 portobello mushrooms

1 tablespoon extra virgin olive oil

1 tablespoon liquid aminos (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 miso

Salt and herbes de provence, to taste

Toppings:

Sliced tomatoes

Fresh chopped chives, spinach and parsley

Anything else your heart desires

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.

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).

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.

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Marinated Portobello Cashew Cheese Burgers