https://www.cutoutandkeep.net/projects/portobello-mushroom-burger-raw-vegan-gluten-free-and-dairy-free • Posted by Carissa C.
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!
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!
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.
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).
When everything is ready, spread your “cheese” onto your mushrooms and layer with herbs, avocado and tomatoes.
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.