Portobello Mushrooms with Cashew Cheese and Baked Sweet Potato Fries

Inspired by This Rawsome Vegan’s post Portobello Mushroom Cashew Cheese Burgers I made these delicious little babies. The cashew cheese does indeed make a large batch, but I used it up as a spread for home made pizza and as a layer on a dairy-free lasagna.

Marinated mushrooms:
4 portobellos (stems removed and saved for a different use later on)
1 Tbsp. olive oil
1 Tbsp. Bragg’s liquid aminos (or soy sauce)

Combine the olive oil and Bragg’s together in a bowl, and brush onto the portobello mushrooms. Place on a cookie sheet and bake in the oven at 200 F for 3 hours.

Cashew Cheese:
1-3/4 c cashews, soaked a minimum of one hour, longer is great
1/2 c water
1/3 c nutritional yeast
2 Tbsp. lemon juice
2-4 peeled garlic cloves
2 Tbsp. miso (I used brown rice miso)

Drain the water from the soaking cashews and rinse the cashews once more. Place all the ingredients into a food processor or a vitamix and blend until nice and creamy.

chopped chives
freshly sliced tomatoes (if in season)

Spread the cashew cheese on top of the portobellos and sprinkle with your favorite toppings. We used one of the first cuttings of chives for the year on ours.

Baked Sweet Potato Fries
Slice one or two sweet potatoes into wedges (you can leave the skins on if using organic sweet potatoes)
Arrange on a cookie sheet. If you have a silpat (a silicone mat) this is a great use, otherwise a piece of parchment paper prevents sticking.
Spread 2-3 Tbsp. of coconut oil on the sweet potatoes, using your hands to rub it in.
Sprinkle salt, pepper, thyme, and/or rosemary on the wedges

Bake in a 400 degree oven for 45-60 minutes, until nice and brown, turning once half way through the baking time.


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Farmer, Yoga Teacher, and new mom.

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