The never ending battle of wanting cheese, and not wanting cheese. I'm definitely fighting it today. Thinking about cheesy stuffed mushrooms is making me drool right now! But I don't want the dairy, and all the antibiotics and hormones that usually come with it. So, I am going to make some vegan cheesy stuffed portobello mushrooms that will make you drool. There isn't anything like the real thing, I'll agree with that, but sometimes, you might actually find something better!
This vegan cheese sauce was inspired by a few recipes I browsed through, and my vegan friend George, who is a genius in the kitchen.
It's best to make the cheese sauce ahead of time to let it set in the fridge. It can be kind of runny at first, but the cashews will expand if you give them a chance!
For the vegan cheese sauce
- 2 cloves garlic
- 1/4 tsp salt
- 1 Tbsp olive oil
- 2 Tbsp hemp seeds (optional)
- 1/2 cup cashews
- 1/2 cup water
- 1 Tbsp lemon juice
- 1/2 cup nutritional yeast
|so, it looks kind of greenish in this pic, but really its yellow.|
Now for the greens
- 2 cups finely chopped fresh spinach
- 1 small head broccoli, finely chopped
- 1 cup shredded zucchini
|these photos were taken before they were cooked, but they don't change too much.|
Notes: If your cheese sauce seems too thick, or you just want it thinner, just add some more water. I went on the conservative side with the water for the recipe because you can't take it out!
If you are baking them in the oven, top with whole wheat bread crumbs for a crispy golden finish! Yum!