Sautéed Mushrooms Toast with Creamy Vegan Cashew Cheese


Prep Time: 8 hours
Cook Time: 12 hours
Yields: 2-4


  • For the Sautéed Mushrooms:
  • 2 tablespoons dairy-free butter
  • 2 cups sliced mushrooms
  • fresh dill, parsley and chives, to taste
  • For the Vegan Cheese:
  • 1 cup raw almonds, soaked for 8 hrs
  • 1 cup raw cashews, soaked for 8 hrs
  • 1/2 cup coconut oil, melted
  • 3 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 6 tablespoons water
  • 1 teaspoon Italian seasonings, or to taste


  1. In a frying pan add butter and 2 cups sliced mushrooms, cook for 10-15 minutes until deep golden brown. Add fresh dill, parsley and chives and cook for another 5 minutes. Adjust seasonings to taste. Set aside.
  2. Drain almonds and remove the skin. Drain cashews and place in a blender with the almonds and the rest of the ingredients. Process until smooth. Wrap the cheese mixture in glad wrap, letting all the air come out. Refrigerate up to 12 hours.
  3. Spread the cashew cheese on your toast and top with sautéed mushroom mixture. Enjoy immediately.

No Replies to "Sautéed Mushrooms Toast with Creamy Vegan Cashew Cheese"

    Leave a reply

    Your email address will not be published.