Recipe: Raw Portobello Mushroom Burgers with Nut Cheese

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Okay, so these burgers aren't exactly your traditional pub fare, but trust me, they're divine. Swap out the bun for a beautiful portobello mushroom, layer fresh veggies instead of a patty, and top it all with a raw vegan cashew nut cheese. Yes, please. 

I was super skeptical about nut cheese before I gave it a try, mainly because cheese was such a huge part of my life before I became vegan. I was convinced it wouldn't be the same. I was right about one thing - nut cheese is definitely not the same as dairy cheese, but let me tell you something: it is delicious. Just as satisfying, just as creamy, and just as indulgent. This cashew nut cheese has a thick but spreadable consistency and an epic garlic punch that pulls the entire dish together. And it wards off vampires. Just sayin'...

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Raw Portobello Mushroom Burger with Nut Cheese

Here's What You'll Need:

  • Portobello mushroom caps  
  • Zucchini
  • Red Pepper
  • Avocado
  • Tomato
  • Any other fresh veggies you desire!

For the Cheese:

  • 1 cup raw cashews
  • Juice of 1/2 a lemon
  • 1 clove garlic
  • Filtered water (up to a 1/4 cup, added gradually to achieve desired consistency)
  • Optional: fresh herbs (cilantro, parsley, basil)

Place the cashews, lemon juice, half of the garlic, and some water into a food processor and blend. You can then add more lemon, garlic, or herbs to adjust the taste to your liking. For a thicker cheese, use less water. 

To assemble your burgers, simply layer your fresh veggies on top of the portobello mushroom and top with cashew cheese! Be creative and have fun. There's no wrong way to do this. 

I made my burgers open-face (mainly so that I could have two...which I did) but you can also top them with a second portobello mushroom if you're pining for a classic burger-eating experience. 

Bon Appétit! :)

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