Vegan Stuffed Mushrooms

Ingredients

• 1 cup raw cashews
• 1 cup water, or more as needed
• 12 whole fresh mushrooms
• cooking spray
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 0.25 cup nutritional yeast
• 1 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon onion powder
• 0.25 teaspoon ground cayenne pepper

Steps

1. Leave the cashews to soak in water for 1 to 2 hours, then drain.
2. Blend the cashews and 1 cup water until creamy. If necessary for good blending, add 1 to 2 tablespoons more water.
3. Heat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
4. Wipe the mushrooms clean with a damp paper towel. Carefully snap off the stems and keep the caps. Chop the stems very finely, discarding the tough ends.
5. Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and fry for about 3 minutes, until the moisture has disappeared, without burning the garlic. Leave to cool.
6. Mix the cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Fill each mushroom cap generously with stuffing using a little spoon, then arrange the caps on the prepared baking sheet.
7. Bake in the preheated oven for about 20 minutes, until the mushrooms are piping hot and liquid begins forming beneath the caps.