Updated: Aug 12, 2020
I decided to get a little wild tonight and combine my two favorite things: mushrooms and CHEESE (vegan, of course) and it did not disappoint! This cheese works well on pretty much everything, especially when topping off a salad. :)
I made the cheese sauce from scratch a few days ago, and I have used it as a topping on pretty much all of my dishes since (it is pretty addicting).
1 cup raw, boiled cashews
3 tablespoons nutritional yeast (to taste)
Garlic Powder (to taste)
1 cup sun dried tomatoes from jar (the more, the merrier with this one)
3 Mini Bell Peppers
Pinch of Cayenne
Salt and pepper to taste
1 cup water (may need more depending on your blender. Just be careful not to add to much, or the sauce will be too runny)
1 container of Portobello Mushrooms
Nutritional Yeast (to taste)
Salt and Pepper (to taste)
Start by boiling cashews. You want the cashews to be on a rolling boil for 15 minutes. This will soften them so they can be blended easily.
In a blender or a food processor, combine all of the ingredients for the cheese sauce (as listed above) and blend together until creamy. Add water as needed.
Once the cheese sauce is complete, start cooking the mushrooms in vegetable broth on the stovetop.
Add in a few spoonfuls of the cheese, garlic powder, nutritional yeast and salt and pepper to taste.
Serve and enjoy! :)