9/11/2023 0 Comments Keto cashew cream recipe![]() ![]() Blend until smooth and creamy with no lumps remaining. To make the cashew cream in a blender combine raw soaked and drained cashews, with water, lemon juice, garlic powder, and salt. Remove from pan and saute shallots and garlic. You will need to do this in two batches so the mushrooms are not overtaking the pan. As I learned from the book Julie and Julia you never want to overcrowd the pan when cooking mushrooms. Halve and thinly slice them and sautee them in olive oil. In this recipe I used baby bella mushrooms and white button mushrooms. Start with two different types of mushrooms. Works for many different diets – vegan, paleo, Whole30, vegetarian, gluten-free, dairy-free.perfect hearty side dish or meal with a side salad.2 different types of mushrooms for maximum flavor.Takes a bit of time to put together but definitely worth every minute of effort. So feel free to use as many mushrooms as you can for this delicious vegan mushroom casserole. I used two full packages of mushrooms, 20 ounces total to make this vegan mushroom casserole and I could have used even more. It always amazed me how certain veggie just completely shrivel up when cooked - spinach and mushrooms specifically. Pop that into the oven and 30 minutes later you’ve got yourself a delicious vegan mushroom casserole style gratin. Instead of shredded sharp cheddar a vegan Parmesan cheese (also homemade) is generously sprinkled on top. With a home made cashew cream that is a replacement for the sour cream/mayo mix I normally would have used the creamy layer of the gratin is still in tact. While not exactly a replica of the standard mushroom gratin, this veganized version is the next best thing, and I say vegan casserole recipes are becoming some of my favorites. ![]() So instead I have opted to recreate the normally cheese and dairy laden dishes but this time completely vegan, without any animal products whatsoever.Īnd guess what? They are still creamy, and delicious. While I do love cheese, I realistically know that my body does not and I feel the effects every time I eat it. I clearly used to be in denial of this fact for years. But now, there’s no more tricking myself. I mean I love a good cheesey baked dish, but let’s face it, my body and I both know I feel so much better when I am not consuming dairy. I’ve just decided to turn the classics vegan. First starting with my zucchini and sweet potato gratin (vegan of course) and now onto this vegan mushroom casserole recipe. Ok so clearly I’m going through a vegan casserole baking phase. Think of this as a mushroom bake or vegan gratin with mushrooms, or paleo casserole – you name it, it works! A creamy vegan mushroom casserole with the help of cashew cream and vegan Parmesan cheese. ![]()
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