For “Cheese”: 3 cloves of minced garlic 1/2 onion, chopped 1 can of full fat coconut milk 1/2 cup cashews 1 & 1/3 cups of plant milk (recommend unsweetened almond or cashew) 1/2 cup of Nutritional yeast Salt & pepper to taste 1 tbs vegan butter (optional) 1 tbs turmeric (for color, also optional)
Green sauce: Large handful of basil 5 chives 1/2 clove garlic Juice of half a lemon Salt and pepper to taste
INSTRUCTIONS
Pre heat oven to 500°F. For “cheese” prep garlic and onion. Once prepped put plant milk, cashews, and nutritional yeast in a blender, process until combined. Set aside. Sweat garlic and onion in separate pan. Then pour cheese sauce mixture into the pan and add the coconut milk. Season with salt, pepper and a little turmeric (for color). Simmer until desired consistency is reached. Set aside. For mushrooms pull apart from cluster and sear in pan with all jerk spice until fully coated and have nice color. Shape dough to baking dish, layer cheese, mushrooms, tomatoes and bake for 20-25 mins. Serve and enjoy.
