article was written by Ashley Palmer.
for a meal that is sure to impress your guests? Look no further than this
recipe for marinated portobellos filled with cashew cheese and topped with
may look and sound fancy, but trust me when I say: It's easy if you prepare the
cashew cheese and pesto ahead of time. Alternatively, you can use pre-made
vegan ricotta cheese and store-bought dairy-free pesto. Enjoy!
With Cashew Cheese and PestoFor the Mushrooms:1/2
cup soy sauce or tamari1
Tbsp. balsamic vinegar2
cloves garlic, crushed1
tsp. dried basil6
portobello mushrooms, stems removed
For the Cashew
Cheese:1 1/2 cups raw cashewsCold water sufficient to cover the cashews by 2
inches1/3 cup water (more if needed)1/4 cup nutritional yeast2 tsp. fresh lemon juice2 cloves garlic 1/2 tsp. sea salt
For the Basil Pesto:3 cloves garlic, peeled1/3 cup pine nuts3 cups fresh basil leaves, firmly packed1/2–3/4 tsp. salt1/8 tsp. freshly ground black pepper1/2 cup extra virgin olive oil1/4 cup soy Parmesan cheese
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