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Six lettuce leaves arranged on a white surface, each filled with a savory mixture of finely chopped mushrooms and vegetables, topped with small pieces of red chili. Sunlight casts gentle shadows across the dish.

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
Cook Time 5 minutes
Total Time 30 minutes
Servings: 7
Course: Appetizer, gluten free, Vegan
Cuisine: Contemporary, Plant-Based
Ingredients Equipment Method Notes

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
  • 1 large lemon juiced, or 1 tbsp apple cider vinegar
  • 1 small garlic clove chopped
  • ½ tsp onion powder
  • Flaky sea salt and black pepper to taste
  • Optional: 1–2 tbsp nutritional yeast
Mushroom Duxelle
  • 10-12 shiitake mushrooms finely chopped
  • ½ tbsp 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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