1/2cupalmondssoaked overnight, or for 1 hour with boiling water poured on them
Soak the almonds overnight (or for 1 hour with boiling water poured on them) in water. Make sure the water covers the almonds.
Soak the cashews in water for at least 2 hours. Make sure the water covers the cashews.
Take a damp paper towel and wipe down each mushroom. Twist each mushroom stem out to create a hollow center.
Preheat Oven to 350°F.
Put all ingredients into high power blender (EXCEPT MUSHROOMS), secure lid and blend until smooth.
For Blendtec: Press the SMOOTHIE button or blend on a Low speed for 10 seconds, then a Medium to Medium-Low speed for 10 seconds, then Medium to Medium-High speed for 40 seconds. Do this for two cycles. Add dash of water per cycle to make it softer.
For Vitamix: Select VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 1 minute and 45 seconds, using the tamper to press the ingredients into the blades.
Spoon Vegan Cheese into tops of mushrooms.
Top each mushroom with a sprig of Thyme
Bake at 350°F for 30 minutes
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes
Vegan Cheese Stuffed Mushroom
Amount Per Serving (4 g)
Calories 293Calories from Fat 206
% Daily Value*
Total Fat 22.9g35%
Saturated Fat 2.6g13%
Polyunsaturated Fat 10g
Total Carbohydrates 20.2g7%
Dietary Fiber 3.4g14%
* Percent Daily Values are based on a 2000 calorie diet.
MADE THIS RECIPE?
Show me what you made on Instagram or Facebook and tag me at @BlenderBabes and hashtag it at #blenderbabes.