13 Nov more paleo canapés – cashew cheese stuffed mushrooms
It’s party time again! Here’s another easy to make recipe to make your next gathering a healthy one. These little canapés are so classy and cute, and the depth of flavour proves you don’t need to add dairy-based cheese in order to make exciting, more-ish savoury treats.
Photos by Wanda Chin from Wandertrail Photography – a local Byron Bay food stylist. Love love love her work!
12 small button mushrooms
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 cup raw cashews, soaked overnight
1/4 cup lemon juice
pinch of salt
1 dessertspoon nutritional yeast (savoury yeast flakes)
2 tbsp parsley, chopped
1 tbsp chives, chopped
3 tsp thyme leaves (whole)
2 tbsp raw pine nuts
Let’s do this!
Gently remove the stems from the mushrooms. Clean them with a paper towel.
Mix together the balsamic vinegar and olive oil, and brush onto the outside of the mushrooms.
Wait 20 mins for balsamic mixture to soak in, then gently wipe off any excess with a paper towel.
Next, combine the cashews, lemon juice, nutritional yeast and salt in your high speed blender (I recommend the Froothie Optimum 9400).
Tip mixture into a bowl and stir through the parsley and chives.
Spoon the mixture into the mushrooms, and sprinkle with thyme leaves and pine nuts.
Makes 12 canapés.
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