Emulsifier Free Vegan Mushroom Philly Cheesesteak
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Learn more →Ingredients
4 servings
For the cashew cheese sauce
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- ½ cup water
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
For the filling
- 3 large portobello mushroom caps (about 12 oz total), stems removed, sliced ¼-inch thick
- 8 oz cremini mushrooms, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 tbsp olive oil, divided
- 1 tbsp vegan worcestershire sauce
- 1 tsp soy sauce
- ½ tsp smoked paprika
- salt and pepper, to taste
For serving
- 4 vegan hoagie rolls, split
Instructions
- 1
Drain the soaked cashews and add them to a blender with the water, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend on high until completely smooth and no grit remains, about 2 minutes, scraping down the sides once. Set aside.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent with golden edges, about 10–12 minutes. Transfer to a plate and set aside.
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