Mushroom Toast with Sage and Cashew Cream

Do you love the whole egg benedict thing as a weekend hungover cure but want a veggie/vegan alternative? Then I can really recommend this recipe. Mushrooms on toasted bread with a fabulous cashew cream with sage.
Yum yum yum!


Mushroom with Sage and Cashew Cream
Ingredients:

– 250g mushroom

– bread

–  fresh sage

– garlic 1 clove

– squeeze of lemon juice

– 1 tablespoon of coconut oil

– salt and pepper

Cashew Cream
-1 cup of cashew pieces soaked  for a few hours

– 1/2 cup water

– 1 tablespoon of vinegar

– 1 tablespoon of nutritional yeast

– 1 teaspoon of miso paste

– 1/2 teaspoon of salt

Direction:
Fry the sliced mushroom in coconut oil, add the garlic, salt pepper, sage, salt, pepper and lemon juice. Toast the bread. Blend all the ingredients for the cashew cream in a high speed blender.
Assemble: the mushroom on the toast, add a large dollop of cream on top of the mushroom and sprinkle some chopped sage on top. 

 

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