Vegan Stuffed Mushrooms

1. 1

   Soak cashews in water for 1 to 2 hours. Drain.

2. 2

   Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

4. 4

   Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.

5. 5

   Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.

6. 6

   Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.

7. 7

   Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.

* Per serving · 4 servings · Values may vary.