Smoky Cashew Cheese Stuffed Mushrooms

Eeep! I haven’t been making posts lately. I think I can blame it on buying our first house about a year ago; it made for a busy summer including our first garden (and I hope to do a gardening post later to share my experience). I created something today that’s pretty delicious, and since I’m kinda proud of my creation, I decided I’d better get posting this in a timely fashion.

Oh, by the way, you can now Follow my blog with Bloglovin

I’m sure many of you have gatherings coming up with friends and family. Maybe you’re hosting or bringing something to a gathering. I think these would be a crowd pleaser, unless you are trying to feed these to a mushroom-hater. I used to be one of these mushroom haters but now I stuff my face with them! I guess my taste buds grew up.

Instead of the traditional processed cream cheese as the base, I used a home made cashew cheese. This cashew cheese is super easy; it’s just a matter of trying to remember to soak the cashews and then popping everything into a food processor or high speed blender. It’s worth the small amount of effort required to whip up a batch.

I wasn’t precise when making this recipe so my measurements could be off a bit. I think it should be quite forgiving though as long as you have the cashew cheese right. Please do let me know if you try my recipe out!

Smoky Cashew Cheese Stuffed Mushrooms

Makes 12 mushrooms

  • 12 whole fresh mushrooms
  • 1 Tbsp. olive oil or cooking oil of choice
  • 1 Tbsp. fresh garlic, minced
  • ~8 oz. cashew cheese, probably around 1 cup (picture a regular tub of cream cheese from the store and filling it with cashew cheese) – recipe here 

    I didn’t blend my cashew cheese until ultra creamy, it still had a slight chunky texture.You can use any extra cashew cheese to dip crackers or veggies

  • 1/8 tsp. ground black pepper
  • ~1/8 tsp. ground cayenne pepper
  • liquid smoke, to taste (should be around the bbq sauces in the grocery store)
    This gives a bacon-y flavor.
  • Tamari, to taste
stuffing for vegan stuffed mushrooms

Don’t judge my 50’s kitchen.

Preheat the oven to 350˚F. Spray a baking sheet with cooking spray of choice (I use a sprayer similar to this one and fill it with olive oil).

Clean the mushrooms with a damp paper towel. Carefully break off the stems and chop them extremely fine, discarding the tough ends.

Heat the oil in a large skillet over medium heat. Add the garlic and mushroom stems and sauté until soft and caramelized, about 2 minutes.

Add to a bowl with the cashew cheese, and add pepper, cayenne pepper, and about 4 drops of liquid smoke, and the same number of drops of Tamari soy sauce; and stir until blended.

Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared cookie sheet and bake for 20 minutes.

cashew cheese vegan stuffed mushrooms


baked cashew cheese vegan stuffed mushrooms

I hope everyone has a wonderful holiday season. Merry Christmas!


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