Lettuce Cups w Vegan Cashew ‘Ricotta’ & Mushroom Duxelle

Fresh lettuce cups layered with silky vegan cashew ricotta and savory mushroom duxelle for a light, flavorful vegan appetizer.

Why You'll Love Lettuce Cups w Vegan Cashew 'Ricotta' & Mushroom Duxelle

These lettuce cups deliver layers of flavor and texture in one refreshing bite - crisp gem lettuce filled with creamy vegan cashew ricotta and rich mushroom duxelle.

Tips and Tricks

• Chill cashew ricotta for a thicker, richer texture.
• Cook mushrooms slowly to concentrate flavor.
• Serve immediately after assembly for crisp lettuce.

Variations

• Add roasted red pepper strips for sweetness.
• Use romaine hearts or butter lettuce as cups.
• Garnish with toasted nuts for crunch.

Substitutions

• Lemon juice → apple cider vinegar
• Shiitake mushrooms → cremini or oyster mushrooms
• Baby gem lettuce → endive leaves for a more elegant bite

Best served with

• Sparkling wine
• Vegan charcuterie board
• Seasonal crudité

How to Store Leftovers

• Store cashew ricotta and mushroom duxelle separately in airtight containers up to 5 days.
• Assemble lettuce cups fresh before serving.

Lettuce Cups w Vegan Cashew 'Ricotta' & Mushroom Duxelle

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Fresh lettuce cups layered with silky vegan cashew ricotta and savory mushroom duxelle for a light, flavorful vegan appetizer.

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings: 7

Course: Appetizer, gluten free, Vegan

Cuisine: Contemporary, Plant-Based

Ingredients Equipment Method Notes

Ingredients

  

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Lettuce Cups

• 6-8 baby gem lettuce cups depending on size
• Flaky sea salt to taste
• Optional: dash of Tabasco or chili

Vegan Cashew Ricotta

• 1 ½ cups raw cashews soaked in hot water 5 minutes or overnight in cool water
• ½ cup water
• 1 large lemon juiced, or 1 tablespoon apple cider vinegar
• 1 small garlic clove chopped
• ½ teaspoon onion powder
• Flaky sea salt and black pepper to taste
• Optional: 1-2 tablespoon nutritional yeast

Mushroom Duxelle

• 10-12 shiitake mushrooms finely chopped
• ½ tablespoon olive oil
• Kosher salt to taste

Equipment

• Blender or food processor
• Airtight Container
• Mixing Bowls
• Medium skillet

Method

 

Prepare the Cashew Ricotta

1. Soak cashews in cool water at least 2 hours or overnight (or soak in hot water for 5 minutes for a quick version).
2. Drain cashews. Add water, lemon juice, garlic, onion powder, salt, pepper, and nutritional yeast (if using) to blender or food processor.
3. Blend until smooth and creamy (2-3 minutes).
4. Transfer to airtight container; refrigerate 1-2 hours to thicken. Add water before serving if too thick.

Prepare the Mushroom Duxelle

1. Heat olive oil in skillet over medium heat.
2. Add chopped shiitake mushrooms, season lightly with kosher salt.
3. Cook 10-12 minutes, stirring often, until moisture is released and mushrooms form a paste. Set aside.

Assemble the Lettuce Cups

1. Arrange baby gem lettuce leaves on platter.
2. Spoon cashew ricotta into each lettuce cup.
3. Top with mushroom duxelle.
4. Sprinkle flaky salt and add optional dash of Tabasco or chili.

Notes

Storage: keep the cashew ricotta and mushroom duxelle in separate airtight containers in the fridge for up to 4 days. Assemble the lettuce cups just before serving so they stay crisp.

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