A creamy vegan mushroom casserole with the help of cashew cream and vegan Parmesan cheese. Perfect for dinner or as an appetizer. Gluten-Free too.
American, dairy-free, gluten free, Vegan
Author: Vicky Berman
10ouncesbaby bella mushroomshalved and thinly sliced
10ounceswhite button mushroomshalved and thinly sliced
2tablespoonsextra virgin olive oil
1cupcashewssoaked in water and drained
1and 1/2 tablespoons lemon juice
1/3cupand 2 tablespoons vegan Parmesan cheese
Preheat oven to 350 degrees F.
Heat oil in large pan over medium heat and add mushrooms. Cook for 10-15 minutes or until cooked through and lightly browned. Cook in two batches so as not to overcrowd the pan. Add salt to taste. Remove from pan.
In same pan sautee shallots until translucent. Add garlic and cook until fragrant.
In a blender combine cashews, water, lemon juice, garlic powder and salt. Blend on high until mixture is smooth and creamy (make sure it is not grainy)
In baking dish layer mushrooms, shallots and garlic, cashew cream, and vegan parmesan cheese.
Bake for 25-30 minutes and broil on high for 2-5 minutes or until top is browned and crunchy looking.