Cashew Stuffed Mushrooms

Yields 16-20 pieces

We love teaching guests how to make this appetizer in our hands-on cooking demo, and they are always impressed by how versatile cashew cream can be. This recipe works best using raw cashews, as they are sweeter and easier to blend. Nutritional yeast is a tasty vegan condiment that’s rich in B vitamins and adds a cheesy, nutty flavor without using any dairy.

Cashew Cream

• 1 cup raw cashews, soaked in water overnight and drained
• ¼ cup water
• ¼ cup nutritional yeast (generally found in the specialty or bulk sections of the grocery store)
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, peeled
• 2 tablespoons white wine or apple cider vinegar
• 1 tablespoon Dijon mustard
• sea salt

   

Add all the ingredients to a blender or VitamixⓇ and process until smooth. Add more water as needed to achieve a smooth, creamy texture. Add salt to taste. Set aside.

Tip: The longer the mixture is blended, the smoother it will become.

Stuffed Mushroom Assembly:

• ¼ cup kosher salt
• 16 cremini mushrooms, de-stemmed
• extra-virgin olive oil
• 1 cup Cashew Cream
• smoked paprika

Preheat the oven to 350℉. Prepare a brine by dissolving the salt in 1 quart of water. Submerge the de-stemmed mushrooms in the brine and let sit for 20 minutes. Remove the mushrooms and pat dry. Drizzle a small amount of olive oil in each mushroom cavity. Rub the olive oil around to coat the mushroom. With the Cashew Cream in a piping bag, fill each cavity with the cream. Place the mushrooms on a baking sheet lined with a piece of parchment paper and roast for about 10 minutes. Garnish with smoked paprika.