Mushroom + Cashew Cheese Slab

Don’t you love that word, “slab”? So unappetizing, yet somehow, strangely appetizing…

Mushroom Cashew Cheese Slab

Anywho, this recipe was the bane of my existence last night. The sad thing is, this is like the easiest recipe known to man. Except when you forget that it’s in the oven… then you end up with an extremely burnt-bottomed pastry puff.

So make sure you set the oven timer!

Mushroom Cashew Cheese SlabWe had this dish last Thanksgiving as an appetizer (which is when we coined the term “slab”, rather than the much fancier name, “tart”), but it could certainly be served with the main course. Also, it’s super adaptable depending on what toppings you’re in the mood for- tomatoes, roasted red peppers, vegan sausage- whatever you want!

Mushroom Cashew Cheese Slab The pastry puff doesn’t need much time to cook in the oven, so you’re better off cooking the toppings separately before assembling. Keep in mind you’ll need to let the pastry defrost before cooking. Once it’s defrosted, roll it out with a rolling pin. Add your toppings, bake, and like magic- you’ll have golden-brown puffed-up slab. Yum!

Mushroom Cashew Cheese Slab

Mushroom Cashew Cheese Slab

Mushroom and Cashew Cheese Slab


1 vegan puff pastry sheet, defrosted
Salt and pepper, to taste

Cashew Cheese with Thyme:
1 cup cashews, soaked in water overnight or for at least two hours
3 tablespoons nutritional yeast
1 teaspoon onion powder
3 tablespoons lemon juice
2 tablespoons fresh thyme leaves
1/3 cup veggie broth (or vegan milk would work)

1 tablespoon olive oil
1 8-oz package of baby bello or white mushrooms, thinly sliced
3 cups baby spinach, roughly chopped
1 onion, halved and sliced


Preheat the oven to 400 degrees Fahrenheit
Make your cashew cheese: drain and rinse the cashews, and add all cheese ingredients to a food processor. Process until smooth.
Precook the toppings: heat the olive oil in a saute pan over medium heat. Add the onions and cook until they start to turn translucent. Add the mushrooms and cook until the mushrooms are fully cooked. Finally, add the spinach for a few minutes just to let it wilt.
Assemble: On parchment paper, roll the puff pastry out with a rolling pin. Add a thin, even layer of cashew cheese (you may have some cheese leftover). Spread the veggie toppings over the cheese.
Cook: Transfer the slab, still on the parchment paper, onto a cookie sheet or baking stone. Bake in the preheated oven for about15-20 minutes or until the pastry has puffed up and is golden brown.
Add salt and pepper to taste.

Adapted from Everyday Living

 Mushroom and Cashew Cheese Slab


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