Dairy Free Stuffed Mushrooms

“Creamy and Cheesy” Stuffed Mushrooms

Dairy-free can be DELICIOUS! Although some may suffer from lactose intolerance or dairy sensitivities – that doesn’t mean you have to miss out on all those creamy, rich, and salty foods! There are many plant-based, dairy-free ingredients that lend themselves perfectly to preparing rich and creamy desserts, snacks, and full meals. Some examples include: avocados, soaked nuts/seeds, nut butters, coconut butter/milk/oil, and tofu! This recipe, in particular, features soaked cashews as the base for a tasty “creamy-and-cheesy” stuffed mushroom!

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Chef Kenzie’s Dairy-Free Stuffed Mushrooms

One of Chef Kenzie’s favorite snacks are these simple dairy-free stuffed mushrooms. The stuffing is so rich and creamy, and can be used in many different recipes. You can use it as a dip, a spread for Grain-Free Waffles, or as a stuffing for your favorite meats or veggies!

So, what makes this dairy-free filling so rich and creamy? Soaked cashews! Cashews are naturally rich in fat – so when they are soaked and blended, they take on an incredibly rich and creamy texture. The best part? You can use soaked cashews (or other soaked nuts) in a wide variety of dishes – from sweet to savory to warm to cold – it all works!

In addition to the soaked cashews, Chef Kenzie also uses nutritional yeast in her recipe. Nutritional yeast provides a salty, umami, “cheesy” flavor. It is commonly used in vegan “cheese” recipes, and can be a great addition to both warm and cold dishes. Simply mix the nutritional yeast into your soup, sauce, dip, etc., and enjoy a salty, “cheesy” flavour while eating a plant-based meal!

How would you serve this dairy-free filling? Share your ideas in the comments or snap a photo of your snack and post it in our Facebook Group. We always love to see what you’ve been cooking.

Looking for More Dairy-Free or Quick-and-Easy Recipe Ideas?

Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.

Chef Kenzie's Vegan Stuffed Mushrooms

Chef Kenzie's AH Stuffed Mushrooms (Dairy-Free)

Kenzie Osborne
These quick-and-easy dairy-free stuffed mushrooms can be made in under 5 minutes, and are the perfect mid-day snack or dinner appetizer. Switch up the base by using zucchini slices, your favorite vegetable crudités, or a few Socca Crackers.
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup cashews, soaked overnight
  • 2 tbsp nutritional yeast
  • ½ tsp salt
  • ¼ cup dill (or herb of choice, see variations below)
  • squeeze of lemon or lime, to taste
  • mushrooms or vegetable crudité of choice
  • 4 tbsp crumbled almonds or nuts of choice
  • homemade red pepper jelly (no sugar added) or Fresh Salsa, for garnish (optional)

Instructions
 

  • Place cashews, nutritional yeast, salt, and dill in a wide-mouthed mason jar. Use an immersion blender to blend until smooth. Squeeze a bit of lemon juice into the mix, to taste.
  • Distribute the cashew dip among mushrooms or vegetable crudités. Roast mushrooms prior to stuffing, or leave them raw.
  • Garnish with crumbled almonds or nuts/seeds of choice (use 1 tbsp per serving).
  • Top with homemade red pepper jelly (no sugar added) or Fresh Salsa, if desired.

Notes

Variations

Instead of dill, use the following flavor combinations...
  1. Fresh parsley 
  2. Basil + sautéed garlic
  3. Caramelized onions 
  4. Cilantro + lime zest
  5. Sautéed ginger and garlic

 

Nutrition (Per 1 Serving)

Fat: 19g
Carbohydrates: 18g
Protein: 10g
Calories: 270

 

Make it a Full Meal (P1 - Recipe Serves 4)

  1. Heat a fry pan with 1 tablespoon sesame oil and 1 tablespoon avocado oil (or other neutral-tasting oil). Add 1 onion, chopped. Sauté until onion is translucent.
  2. OPTIONAL STEP: Add 1 tablespoon fresh ginger (minced) and 1 tablespoon fresh garlic (minced).
  3. Add 400 grams extra firm tofu (crumbled), 2 cups cooked black beans and mushrooms (chop and use the mushrooms or vegetable crudités you would have stuffed!). Add 1 teaspoon soy sauce and cook until vegetables are tender and tofu is warmed.
  4. Serve over a bed of spinach or leafy greens of choice. Top with the cashew cream (replace dill with fresh parsley OR chile pepper if you like spice!).

 

Nutrition for Full Meal 

Fat: 33g (51%)
Carbohydrates: 39g (27%)
Protein: 32g (225)
Calories: 560
Keyword Dairy-Free, Vegetarian
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