Marinated Portobello Cashew Cheese Burgers
You will need:For the marinated mushrooms:- 4 portobello mushrooms- 1 tablespoon extra virgin olive oil- 1 tablespoon liquid aminos (or soy sauce)For the cashew cheese:- 1 3/4 cups cashews- 1/2 cup water- 1/3 cup nutritional yeast- Juice from 1 lemon- 2 peeled garlic cloves- 2 tablespoons miso- Salt and herbes de provence, to tasteFor the toppings:- Sliced tomatoes- Fresh chopped chives, spinach and parsley- Anything else your heart desiresTo prepare:To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened , and it smells amazing.While mushrooms are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you’ve got time, let it age for a few days).When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you’re gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.Let me know if you make them and hashtag them #healthystart18, so we can share our successes!
