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.
Nutrition Facts
Vegan Mushroom Casserole
Amount Per Serving
Calories 410Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 6g38%
Cholesterol 7mg2%
Sodium 390mg17%
Potassium 1019mg29%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 6g7%
Protein 17g34%
Vitamin A 85IU2%
Vitamin C 2.9mg4%
Calcium 170mg17%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.