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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


  • 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)


  • 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.



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