Vegan Stuffed Mushrooms with Cashew Cream and Vegan Parm!

My mom called today, saying she needed some vegan recipes for my niece (who will be visiting next week). I thought of MANY of my vegan and vegetarian recipes of mine, but this one stood out. My mouth started watering as soon as I thought of them...

Two Notes: 

1: Plan ahead for this recipe; you need to soak the cashews for 3 hours before making the cashew cream. If desired, you can make the cream up to 3 days before using. Refrigerate until ready to use.

2: You will have leftover vegan parmesan cheese to use as you wish!

Vegan Stuffed Cremini Caps with Cashew Cream and Vegan Parmesan

1 3/4 cups raw cashews, divided

Water

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon salt, divided

1/2 teaspoon apple cider vinegar

1/2 teaspoon onion powder

3 tablespoons nutritional yeast

1/2 teaspoon garlic powder

2 tablespoons vegan mayonnaise

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

24 cremini mushroom, stems removed, caps cleaned with a damp paper towel

1/2 teaspoon smoked paprika

Fresh parsley leaves

To make the cashew cream, soak 1 cup of the cashews in enough water to cover for 3 hours.

Strain the cashews and transfer to a blender or food processor. Add 1/2 cup water, lemon juice, olive oil, 1/4 teaspoon of the salt, vinegar, and onion powder. Process until smooth. Set aside.

Preheat the oven to 350 degrees.

To make the vegan parmesan cheese, combine the remaining 3/4 cup cashews, nutritional yeast, remaining 3/4 teaspoon salt, and garlic powder in a food processor and process until mixture resembles fine crumbs.

Transfer 2 tablespoons of the vegan parmesan to a large bowl and add the cashew cream, vegan mayonnaise, Worcestershire sauce, and hot sauce. Mix well.

Spoon the mixture into the mushroom caps, making a mound. Transfer the caps to a parchment- or foil-lined baking sheet and sprinkle with a little vegan parmesan cheese and smoked paprika.

Bake for 20 minutes, until the mushrooms are soft and starting to release liquid.

Top with parsley just before serving.

Makes 24 stuffed mushrooms