Shake Shack Double Stack Copycat: Cashew Cheese Stuffed Portobello Mushroom Burger [Vegan]

• 1 cup cashews, soaked for 6-8 hours or overnight in cold water or 2-3 hours in just boiled water
• 1/3 cup coconut milk
• 1/3 cup water
• 2 tablespoons nutritional yeast
• 1/2 teaspoon white miso
• 1 tablespoon coconut oil
• 1 tablespoon lemon juice
• 2 tablespoons arrowroot starch
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon garlic powder
• 1/8 teaspoon turmeric
• 1/8 teaspoon paprika
• A few cracks black pepper
• 1 cup cashews, soaked for 6-8 hours or overnight in cold water or 2-3 hours in just boiled water
• 5 tablespoons olive oil
• 1/4 cup water
• 1 teaspoon white wine vinegar
• 1 tablespoon ketchup/tomato sauce
• 1 teaspoon dijon mustard
• 4 slices dill pickles
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon hot or smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon fine sea salt, plus more to taste
• 2 tablespoons flaky sea salt
• 1 tablespoon finely chopped rosemary
• A few cracks of black pepper
• 8 large Portobello mushrooms, stems and gills removed
• 2 cups flour
• 2 tablespoons finely chopped rosemary
• 1 1/2 cups almond milk
• 3 cups panko breadcrumbs
• Peanut oil to fry – enough to fill a large pot halfway with oil, about 3 liters
• 4 burger buns
• Coconut oil to toast the buns
• Sliced tomatoes
• Lettuce leaves, washed and torn to burger size
• A few thin avocado slices per burger
• Dill pickles (optional)
• Fries of choice

Review your shopping list

Remove any items you don't need.

Add to Instacart

You will be redirected to Instacart app or website.