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1
Place raw cashews into a bowl. Cover with water, and soak overnight.
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2
Marinated mushrooms: clean the top of the caps with a damp paper towel to remove excess dirt. Carefully scoop out gills with a spoon
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3
Rub mushrooms with olive oil and tamari.
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4
Place in a dehydrator or oven at its lowest temperature for approximately 3 hours. Mushrooms will be ready when they have softened and slightly darkened. Set aside.
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5
For non-raw version you can lightly roast or grill the caps. In the oven roast them at 350 F for 10-15 minutes.
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6
Cashew Cream: rinse soaked cashews. Add rest of the ingredients together into a food processor or blender.
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7
Adjust seasonings as needed. For a cheesier taste, add more nutritional yeast. Add herbs, sea salt, and pepper as needed.
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8
To serve: Top mushrooms with artichokes as the basil, then arugula, cashew cream, more arugula or basil, sliced tomatoes, and herbs on top. You can have additional layers as you wish.
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9
For raw version you can grind the raw hazelnuts to top the dish.
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10
**Note, the cashew cream will make more than what is needed for this recipe. you can always make more mushrooms to serve 4. Or you can use as a spread in raw collard wraps, top on vegetables, or thin it out with extra virgin olive oil to make a creamy delicious dressing on salads.
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11
For non-raw version toast hazelnuts in a dry pan for about 15 minutes on medium until blistered and nuts are golden. Transfer to a kitchen tower and let cool. Rub off the skins and chop nuts before serving.
