Creamy Mushrooms on Toast

Creamy Vegan Mushrooms on Toast

Mushrooms in a creamy, cashew-based sauce make a delicious toast topping for lunch or brunch. The nutritional yeast adds a subtle cheesy flavour.
Prep Time 20 minutes
Cook Time 10 minutes
Course Brunch, lunch
Cuisine Vegan


  • 100 ml almond milk
  • 50 g cashews soaked
  • 1 garlic clove
  • 1 tbsp nutritional yeast
  • Handful mushrooms I used chestnut
  • 1/4 lemon
  • Pinch of salt

To Serve

  • Couple of sprigs of parsley
  • Salt and pepper


  • Soak the cashews for at least half an hour in boiling water (see note). Drain them and add to a blender with the nutritional yeast, salt, garlic, juice of the lemon and almond milk. Blend until smooth.
  • Chop the mushrooms and add to a pan. Leave to cook for a couple of minutes on a low heat without stirring (to stop them going slimy!).
  • Pour in the creamy cashew mixture and stir for a few minutes on a medium heat until everything is warmed through.
  • Make your toast and top with the creamy mushrooms. Season with a grind of black pepper and garnish with some roughly chopped fresh parsley.
Keyword mushroom, toast

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