Imagine sinking your teeth into a juicy, flavorful burger that not only satisfies your taste buds but also nourishes your body. That’s exactly what you get with these Raw Vegan Portobello Mushroom Cashew Cheese Burgers.
Visualize a thick, meaty portobello mushroom cap, marinated in savory herbs and spices, topped with creamy cashew cheese, and nestled between crisp lettuce leaves. These burgers are not only delicious but also incredibly nutritious, packed with plant-based protein and healthy fats.
Servings: 2
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 20 minutes
Cuisine: Vegan
Ingredients:
- 2 large portobello mushroom caps
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large lettuce leaves
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
Cashew Cheese:
- 1 cup raw cashews, soaked for 4 hours
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 garlic clove
- Salt and pepper to taste
- Water, as needed
Equipment/Utensils Required:
- Blender or food processor
- Grill or grill pan
Instructions:
- In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic powder, onion powder, salt, and pepper to create a marinade.
- Place the portobello mushroom caps in a shallow dish and pour the marinade over them. Allow them to marinate for at least 10 minutes, flipping once halfway through.
- While the mushrooms are marinating, prepare the cashew cheese. In a blender or food processor, combine soaked cashews, nutritional yeast, lemon juice, garlic clove, salt, and pepper. Blend until smooth, adding water as needed to reach your desired consistency.
- Heat a grill or grill pan over medium heat. Once hot, add the marinated portobello mushroom caps and cook for 4-5 minutes on each side, until tender and slightly charred.
- To assemble the burgers, place a lettuce leaf on a plate, followed by a grilled portobello mushroom cap. Top with a generous dollop of cashew cheese, sliced tomato, and red onion.
- Serve immediately and enjoy the deliciousness of these raw vegan portobello mushroom cashew cheese burgers!
Nutritional Information (per serving):
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 12g
Raw Vegan Portobello Mushroom Cashew Cheese Burgers
Visualize a thick, meaty portobello mushroom cap, marinated in savory herbs and spices, topped with creamy cashew cheese, and nestled between crisp lettuce leaves. These burgers are not only delicious but also incredibly nutritious, packed with plant-based protein and healthy fats.
Ingredients
- 1 cup raw cashews soaked for 4 hours
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 garlic clove
- Salt and pepper to taste
- Water as needed
Instructions
- In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic powder, onion powder, salt, and pepper to create a marinade.
- Place the portobello mushroom caps in a shallow dish and pour the marinade over them. Allow them to marinate for at least 10 minutes, flipping once halfway through.
- While the mushrooms are marinating, prepare the cashew cheese. In a blender or food processor, combine soaked cashews, nutritional yeast, lemon juice, garlic clove, salt, and pepper. Blend until smooth, adding water as needed to reach your desired consistency.
- Heat a grill or grill pan over medium heat. Once hot, add the marinated portobello mushroom caps and cook for 4-5 minutes on each side, until tender and slightly charred.
- To assemble the burgers, place a lettuce leaf on a plate, followed by a grilled portobello mushroom cap. Top with a generous dollop of cashew cheese, sliced tomato, and red onion.
- Serve immediately and enjoy the deliciousness of these raw vegan portobello mushroom cashew cheese burgers!
Notes
Nutritional Information (per serving):
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 12g
