I love mushrooms. One quick squiz at my Instagram and you’ll see they appear at some stage, almost every day. Before I went plant based, I was also a cheese fiend. I never thought I’d be able to make the transition because I would miss cheese too much.
So from day one of going plant based, I started working on a cheese alternative that would work in most situations. I have another nut cheese recipe I’ve perfected for slicing and grating (recipe soon to come), but this sauce is amazing for almost every other recipe.
Before I cut out all processed food I would load up a store bought pizza base with veges and drizzle this sauce over the top. The miso gives it a beautiful, fermented flavour while the blended cashews thickened with tapioca flour gives it the creaminess you crave when you give up cheese.
So when my sister made Keto mushrooms for her dinner stuffed with cream cheese, grated cheese, capsicum and onion, I got a cheesy, mushroomy craving on that just wouldn’t quit. I lightly sauteed some onions, capsicums and spinach, then added my blended cheese mix to absorb the flavours.
The result was better than anything I could have possibly imagined. Cheesy, creamy goodness together with the gorgeous portobello mushroom texture, it was impossible to resist. I ended up eating one right at the bench straight after I’d taken these photos.
If you give this recipe a try please let me know how it goes in the comments below, and tag me @wellnesswithplants on Instagram, I’d love to see the result.
- 9 portobello mushrooms with stems removed, diced and put aside
- ½ C cashews
- 1 C water
- 2 T Bragg's savoury yeast
- 2 t white miso
- 1 t tapioca flour
- 1 clove garlic
- ½ t apple cider vinegar
- ¼ t pink Himalayan salt
- 1 t coconut oil
- ½ small finely chopped capsicum (I used ¼ green and ¼ red)
- 1 C baby spinach leaves
- 1 medium onion finely diced, half for the filling, half to top
- 2 t fresh thyme leaves, 1 t for the sauce, 1 t to top
- Handful cherry tomatoes, halved, to top
- Wipe 9 medium portobello mushrooms and remove the stems. Dice the stems and put them aside. Preheat the oven to 180 degrees Celsius.
- Heat a medium sided frypan and fry the diced capsicum, onion and mushroom stems in the coconut oil. Cook over a low heat while you prepare the sauce.
- Blend the cashews and water in a high speed blender until smooth. If you don't have a high speed blender, you'll need to soak the cashews overnight or bring them to a boil and simmer them for 10 minutes to soften first.
- Add all other sauce ingredients to the cashew cream and blend until smooth.
- Add the sauce mix, spinach and thyme to the pan and stir over a low heat until the sauce thickens.
- Spoon the mixture into the mushrooms and top with the cherry tomatoes, remaining diced onion and thyme. Bake for 15 - 20 minutes until browned on the top.
- Serve with a green salad or roast veges.