If you think these look good, they taste even better. —EvE
SERVES 2 TO 4
4 portobello mushrooms
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) liquid aminos (or soy sauce)
CASHEW CHEESE
1¾ cups (195 g) cashews
½ cup (120 ml) water
⅓ cup (27 g) nutritional yeast
Juice from 1 lemon
2 cloves garlic, peeled
2 tbsp (30 g) miso
Salt and herbes de Provence, to taste
TOPPINGS
Fresh chopped chives, spinach and parsley
Sliced tomatoes
Anything else your heart desires
FOR THE MUSHROOMS
Rub the mushrooms down with the olive oil and liquid aminos. Then place them 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.
FOR THE CASHEW CHEESE
Blend all of the cheese ingredients until smooth and thick. Taste and adjust amounts accordingly. Scoop it into a bowl lined with a 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 leftover cashew cheese. Let it sit in a quiet spot overnight, and then put it in the fridge and eat it within a week.
*SEE PHOTO INSERT