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Portobello Mushroom Cashew Cheese Burger Recipe

   
 

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     Portobello Mushroom Cashew Cheese Burger

Category   Entrees - Maindishes
Sub Category   Raw
Servings   2

Ingredients
4 portobello mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon liquid aminos (or soy sauce)
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-
tomatoes, fresh chopped chives, spinach, parsley

Instructions
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


Originally Submitted
9/28/2014





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