Vegan Cheese Burger with Cashew Cheese & Mushroom Patty

A modern plant-based classic, this burger brings together the rich, meaty depth of a mushroom patty with the creamy indulgence of homemade cashew cheese.

Thoughtfully layered to satisfy both comfort food cravings and refined palates, each component is prepared to highlight natural textures and full-bodied flavours.

Whether served casually or plated with flair, this vegan burger is proof that mindful eating can be truly indulgent.

INGREDIENTS (CASHEW CHEESE) 

•       1 cup raw cashews

(soaked in water for at least 4 hours or overnight)

•       1/4 cup nutritional yeast (for cheesy flavor)

•       1/4 cup water (adjust for desired consistency)

•       2 tablespoons lemon juice (for tanginess)

•       2 tablespoons coconut oil (optional, for a firmer texture)

•       1 clove garlic (optional, for flavor)

•       1 teaspoon Umaji Yuzu Sushi Vinegar / any vinegar (for tanginess)

•       1 teaspoon onion powder

•       1/2 teaspoon salt (adjust to taste)

•       1/4 teaspoon turmeric (optional, for color)

INSTRUCTIONS

Soak Cashews: Drain and rinse the soaked cashews.

Blend Ingredients: In a blender or food processor, combine the cashews, nutritional yeast, lemon juice, water, coconut oil, garlic (if using), apple cider vinegar, onion powder, salt, and turmeric. Blend until smooth and creamy. You may need to scrape down the sides a few times and add more water if necessary to get a smooth consistency.

Adjust Flavor: Taste and adjust seasoning. Add more lemon juice for tanginess, salt for flavor, or nutritional yeast for a cheesier taste.

Set the Cheese: If you prefer a firmer cheese, pour the mixture into a container and refrigerate for a few hours to set. The coconut oil will help firm it up.

BURGER PATTY INGREDIENTS

•       1 cup of Lion’s Mane mushrooms, shredded or chopped into small pieces

•       1/2 small onion, finely chopped

•       1 cloves garlic, minced

•       1/4 cup bread crumbs  (use gluten-free if needed)

•       1/4 cup potato starch (for binding)

•       1 egg (substitute with flax egg for a vegan option)

•       1/2 tbsp Naturally Brewed Soy Sauce

•       1/2 tbsp olive oil (for cooking the mushrooms)

•       1/2 tbsp fresh parsley or cilantro, finely chopped (optional)

•       1/4 tsp smoked paprika

•       1/4 tsp black pepper

•       Salt to taste

•       Olive oil for frying

INSTRUCTIONS

1.      Prepare the mushrooms:

•       Heat 1 tablespoon of olive oil in a skillet over medium heat.

•       Add the shredded or chopped Lion's Mane mushrooms. Sauté until softened and golden brown (about 5-7 minutes), stirring occasionally.

•       Once cooked, set aside to cool slightly.

2.     Mix the patty ingredients:

•        In a mixing bowl, combine the cooked mushrooms, chopped onion, minced garlic, bread crumbs, flour, egg, soy sauce, smoked paprika, black pepper, and salt. You can also add fresh parsley or cilantro for added flavor.

•       Mix well until the ingredients are fully combined. The mixture should hold together when pressed. If too wet, add more bread crumbs; if too dry, add a small amount of water or soy sauce.

3. Form the patties:

•       Shape the mixture into patties. You should be able to make 2 burger-sized patties, depending on your preferred size.

4. Cook the patties:

•       Heat a skillet with a bit of olive oil over medium heat.

•       Cook the patties for about 4-5 minutes on each side until golden brown and crispy.

5. Assemble the burger:

Serve the mushroom patties on your favorite burger buns with toppings like lettuce, tomato, pickles, avocado, vegan or regular cheese, and your choice of condiments like mayo, mustard, or ketchup.

Can also use tahini as a choice of condiment