Ingredients
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
- Juice of 1 large lemon 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
Method
Prepare the Cashew Ricotta
- Soak cashews in cool water at least 2 hours or overnight (or soak in hot water for 5 minutes for a quick version).
- Drain cashews. Add water, lemon juice, garlic, onion powder, salt, pepper, and nutritional yeast (if using) to blender or food processor.
- Blend until smooth and creamy (2–3 minutes).
- Transfer to airtight container; refrigerate 1–2 hours to thicken. Add water before serving if too thick.
Prepare the Mushroom Duxelle
- Heat olive oil in skillet over medium heat.
- Add chopped shiitake mushrooms, season lightly with kosher salt.
- Cook 10–12 minutes, stirring often, until moisture is released and mushrooms form a paste. Set aside.
Assemble the Lettuce Cups
- Arrange baby gem lettuce leaves on platter.
- Spoon cashew ricotta into each lettuce cup.
- Top with mushroom duxelle.
- Sprinkle flaky salt and add optional dash of Tabasco or chili.