Can cashew cheese stuffed mushrooms [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is cashew cheese stuffed mushrooms [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cashew cheese stuffed mushrooms [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is cashew cheese stuffed mushrooms [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Cashew Cheese Stuffed Mushrooms
[Vegan, Gluten-Free]

MJ By: Michaell Johnson

Author Bio

Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating... Read More

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Ingredients You Need for Cashew Cheese Stuffed Mushrooms [Vegan, Gluten-Free]

For the Mushrooms:

24 Crimini mushrooms

For the Cashew Cheese:

1 cup cashews, soaked at least 2 hours
1/2 cup almonds, soaked overnight, or for 1 hour in boiling water
2 tablespoons olive oil
1 tablespoon avocado oil
1 tablespoon tahini
4 tablespoons lemon juice
3/4 teaspoon rosemary
1/2 teaspoon thyme
1 1/2 teaspoons salt

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How to Prepare Cashew Cheese Stuffed Mushrooms [Vegan, Gluten-Free]

Preheat the oven to 350°F.
To make the cashew cheese, blend all of the ingredients in a high-speed blender.
Once the cheese is done, take a damp paper towel and wipe down each mushroom.
Twist each mushroom stem out to create a hollow center.
Spoon in the cashew cheese and top each mushroom with a sprig of thyme.
Bake at 350°F for 30 minutes or 375°F for 20 minutes. Serve.