Vegan Stuffed Mushrooms with Cashew Cheese
Mushrooms are already pretty great, but stuffing them with cashew cheese takes them to a whole new level of addictive. These little flavor bombs are creamy, garlicky, and perfectly bite-sized. The cashew cheese gives them a rich, cheesy vibe without any actual dairy—because why suffer? They’re ridiculously easy to make, but they look fancy, so you can fool people into thinking you tried harder than you did. Perfect for appetizers, parties, or just stress-eating straight from the tray. Once you taste these, you’ll question why you ever settled for boring, unstuffed mushrooms in the first place.
Vegan Stuffed Mushrooms with Cashew Cheese
Mushrooms get a creamy, cheesy, garlicky upgrade with cashew-based filling, baked until golden and irresistible. Perfect for appetizers, snacks, or guilt-free indulgence.
Ingredients
- 12 large cremini or button mushrooms
- 1 cup raw cashews soaked for 2 hours
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 1 tbsp olive oil
- 2 tbsp chopped parsley for garnish
Instructions
Step 1: Prep the Mushrooms
- Remove the mushroom stems and set them aside. Wipe mushrooms clean and place them on a baking sheet.
Step 2: Make the Cashew Cheese
- Blend cashews, lemon juice, nutritional yeast, garlic, salt, pepper, and paprika in a food processor until smooth.
Step 3: Fill the Mushrooms
- Spoon the cashew mixture into each mushroom cap, filling them generously.
Step 4: Bake to Perfection
- Drizzle olive oil over the mushrooms and bake at 375°F (190°C) for 20 minutes.
Step 5: Garnish and Serve
- Top with fresh parsley and serve immediately.
Notes
Nutritional Values (Per Mushroom)
- Calories: 65
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Vitamin B6: 8%
- Magnesium: 6%
- Iron: 5%
- Potassium: 10%
- Calcium: 4%
Additional Notes & Tips
- Need extra crunch? Add toasted breadcrumbs on top.
- Want more flavor? Mix in sundried tomatoes or caramelized onions.
- Leftovers? Store in the fridge for up to 3 days.
- Serving idea: Pair with a dipping sauce or eat them straight from the tray.
