Sautéed Chanterelle Mushrooms on Garlic Toast with Herbed Cashew Cheese

Step 1

Drain and rinse the soaked cashews. Blend with the lemon juice, nutritional yeast, garlic, salt, and water until completely smooth, adding more water if needed.

Step 2

Transfer the cashew cheese to a bowl and fold in the chives, parsley, thyme, and black pepper. Adjust the lemon and salt, then set aside.

Step 3

Gently clean the chanterelles, removing dirt and debris, and tear or slice any particularly large mushrooms.

Step 4

Heat the olive oil and vegan butter in a large skillet over medium-high heat. Add the chanterelles in an even layer and cook undisturbed for a couple of minutes before tossing.

Step 5

Continue sautéing until tender and golden and any released moisture has cooked away. Add the garlic and thyme and cook for 1 minute.

Step 6

Season with salt and black pepper, finish with lemon juice, and remove from the heat.

Step 7

Brush both sides of the sourdough with olive oil. Toast in a hot skillet or under the broiler until deeply golden and crisp, then rub each hot slice with the peeled garlic clove.

Step 8

Spread the herbed cashew cheese over the toast, spoon the warm chanterelles on top, and finish with fresh herbs, black pepper, and optional flaky salt. Serve immediately.