Fruit Loop

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This is a blog dedicated to vegan recipes that tickle my fancy. Though the links I post are not necessarily directed to vegan websites, the recipes I post or reblog are (or can easily be modified). Feel free to click the "Personal Artwork" link to view my professional art blog.

marinated portobello cashew cheese burgers with herbs & tomatoes
 
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.
 
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.

(Source: thisrawsomeveganlife.com)

— 5 months ago with 92 notes
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