Portobello Mushroom Burger (Raw, Vegan, Gluten Free And Dairy Free)

A low carb, dairy free alternative to burgers!

Posted by Carissa C.

About

My original plan was to search for recipes for the 4th of July weekend. Then I saw this, and thought it would be a great option to serve to a raw vegan, gluten free or dairy free guest, and would be pretty easy to make. Also, in general, I just think it will make a great lunch alternative to sandwiches or salads! I will definitely be making this again for lunch, or any time I want a burger alternative!

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You Will Need (11 things)

  • 4 Portabella Mushroom
  • 1 tbsp Liquid amino
  • 1 .75 Cup(s) cashews
  • .5 Cup water
  • .3 cup Nutritional Yeast
  • 2 Garlic Cloves
  • .25 cup Spinach
  • Salt and Pepper to taste
  • Tomatoes sliced
  • 2 Green Onions sliced
  • ½ Avocado(s)

Steps (4 steps, 30 minutes)

  1. 1

    Remove the gills of the mushrooms by taking a spoon and scooping out the underside, then give them a good rinse. To marinate the mushrooms: rub them down with the liquid aminos then place cover and place in the fridge for at least an hour.

  2. 2

    Meanwhile, make the cashew cheese by blending all the ingredients until smooth and thick. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you are making ahead, let it age for a few days).

  3. 3

    When everything is ready, spread your “cheese” onto your mushrooms and layer with herbs, avocado and tomatoes.

  4. 4

    Note: you are going to have left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.