This burger is stacked with fresh and natural goodness of the season! The baked portobello mushrooms make great buns and the roasted eggplant makes a juicy patty! The rest of the burger is made of raw ingredients. I used an heirloom tomato which is abundant in farmers markets now and exudes more flavor intensity with just a touch of olive oil, salt and pepper. Feel free to pick your choice of color from the vibrant array of unique shapes and sizes! I used zucchini which is also in full force this time of the year but cucumber would be a perfect replacement. The cauliflower cashew cheese crumble makes a great non-dairy substitute. White onions can be interchanged with red onions or use sprouts instead of spinach leaves. This recipe is built for a basic burger but if you’re feeling creative, design your own burger! Add a pineapple slice for a Hawaiian twist, avocado for a Californian touch or layer a pesto sauce for an Italian taste! Easy to make and devour a few without the guilt and calories!

Portobello Eggplant Burger with Cauliflower Cashew Cheese [Vegan]

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Cooking Time



  • 8 portobello mushrooms, cleaned with stems removed
  • 1 large Italian eggplant, washed, cut into rounds about ¼ inch thick (see Note)
  • 1 batch cauliflower cashew cheese (see ingredients below)
  • 1 large heirloom tomato, sliced
  • 1 small zucchini or cucumber, sliced
  • 1 large sweet white onion, sliced
  • 1 bunch of spinach leaves
  • 4 tablespoons olive oil or more to spray/brush eggplant and portobello before baking
  • 1 tablespoon sesame seeds
  • salt & pepper to taste
Cauliflower Cashew Cheese
  • 2 cups cauliflower heads, stems removed
  • ½ cup raw cashews (preferably soaked in 1 cup of water for about an hour)
  • 1 garlic clove, minced (see Blending Tip)
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
  • ¼ cup water
  • pepper to taste


  1. Preheat oven to 400 degrees and line baking tray with aluminum foil.
  2. Brush the eggplant and mushrooms with olive oil.
  3. Bake the eggplant and mushrooms for about 10 minutes, then remove the tray from the oven and flip the slices. Return to the oven for another 5 minutes or more until the mushrooms soften and the eggplant gets dark in the middle.
  4. While the eggplant and mushrooms are baking, prepare the cauliflower cashew cheese (see recipe below)
  5. Prepare 4 plates and divide servings accordingly. Layer the mushrooms, eggplant, cauliflower cashew cheese, tomato, zucchini, onion and spinach leaves to make a burger each. Sprinkle the sesame seeds, and salt and pepper to taste on the burger top. Ready to serve!
Cauliflower Cashew Cheese Combine all ingredients in a blender and process until a crumble (see Notes).  


For the eggplant, choose the Italian variety (e.g. Rosa Bianca or Tuscan Rose) as they have a wider cross-section to fit as a patty. They are also lower in oxalic acid and hence sweeter without having to salt as much as a standard eggplant. Blending Tip: You can choose to add in the garlic and mix at the end. The raw taste of garlic gives more oomph to the mixture and has more health benefits! Tip: The cauliflower cheese crumble can be kept in the refrigerator for about 3 days.


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  1. This sounds really lovely! I imagine you could make it completely raw if you marinaded the mushrooms and aubergine (eggplant) and then dehydrated it overnight! ..I might have to try that! Thanks for the recipe :)