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A low carb, dairy free alternative to burgers!
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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- Kate A. favorited Portobello Mushroom Burger (Raw, Vegan, Gluten Free And Dairy Free) 09 Jan 05:37
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Carissa C. published their project Portobello Mushroom Burger (Raw, Vegan, Gluten Free And Dairy Free)
06 Sep 06:00
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Step 1Remove 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.
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Step 2Meanwhile, 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).
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Step 3When everything is ready, spread your “cheese” onto your mushrooms and layer with herbs, avocado and tomatoes.
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Step 4Note: 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.
