In this recipe, caramelized shallots and meaty portobello mushrooms top a crusty whole grain bread. The savory flavors of the shallots and mushrooms mingle with a creamy, yet refreshing homemade cashew cream sauce that's both lemony and a little cheesy. This is a sandwich that you need to eat with a fork and knife and it's best served with a bowl of soup.

Caramelized Shallot and Portobello Open-Faced Sandwich [Vegan]





For the Topping:

  • 3 shallots, sliced thin
  • 6 medium portobello mushrooms, sliced thin
  • 2 tablespoons vegan butter
  • Salt and fresh ground black pepper, to taste
  • 2 slices of bread

For the Lemon Cashew Sauce:

  • 1/2 cup cashew cream
  • 1 cup water
  • 1/2 lemon juice and zest
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and fresh ground black pepper, to taste


To Make the Topping:

  1. Heat 1 tablespoon vegan butter in a skillet over medium heat. Add the shallots and reduce the heat to low.
  2. Cook, stirring occasionally, until the shallots are browned, but not burned, about 20 minutes.
  3. Remove the shallots and add 1 tablespoon vegan butter to the skillet
  4. Add the mushrooms and cook until the juice is reduced. Add salt and black pepper, to taste.
  5. Turn the heat off and combine the mushrooms with the shallots.

To Make the Lemon Cashew Sauce:

  1. In a small sauce pan, mix the cashew cream, water, garlic powder, onion powder, lemon juice, and zest. Add salt and black pepper to taste.
  2. Cook over medium-high heat, until the sauce thickens to a consistency you like.

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Nutritional Information

Total Calories: 796 | Total Carbs: 57 g | Total Fat: 35 g | Total Protein: 25 g | Total Sodium: 223 g | Total Sugar: 3 g (Per Serving) Calories: 398 | Carbs: 29 g | Fat: 18 g | Protein: 13 g | Sodium: 112 g | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.