Vegan Stuffed Mushrooms with Cashew Ricotta

These little bites are the kind of appetizer that disappears from the platter before you even sit down. Tender cremini caps are filled with a silky cashew ricotta — blended from soaked cashews, lemon juice, nutritional yeast, and garlic — that genuinely rivals the dairy version in richness and creaminess. The reserved mushroom stems get sautéed with shallots, garlic, and fresh thyme, then folded right into the filling so nothing goes to waste and every bite is packed with savory depth. It's a smart, cohesive recipe where every component earns its place. Stuffed mushrooms can sometimes feel like a compromise when you're cooking without cheese or meat, but the cashew ricotta here is so satisfying that no one will feel like they're missing anything. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole dish and make it look as good as it tastes. With 24 mushrooms and six servings, this is an ideal party starter or a showstopping side that comes together with straightforward pantry ingredients and a single baking sheet.

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