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.
Vegan Mushroom Casserole
Amount Per Serving
Calories 410Calories from Fat 279
% Daily Value*
Saturated Fat 6g38%
Vitamin A 85IU2%
Vitamin C 2.9mg4%
* Percent Daily Values are based on a 2000 calorie diet.