This is a versatile wrap, that is easy to make and can be served hot or cold. This cheesy cashew spread is my go to for any RAW spread, and the balsamic marinade is one of my personal favorites (it pairs well with virtually any vegetable, or salad, as a dressing). This is a great weekend wrap, slightly messy, but oh so delightful.
Ingredients (makes 3 wraps):
3 Tortilla wraps (you could also use foccacia, or any 'press' style bread)
2 roasted red peppers, sliced
Marinade:
1/4 cup balsamic vinegar
1/2 tsp dried basil
2 cloves garlic, minced
1 1/2 cups sliced mushrooms (you can use any kind that you like. Cremini and portobello are my personal favorite)
Cashew Spread:
1 1/2 cup cashews, soaked in water for at least 2 hours, drained
1/4 cup water
1 tbsp apple cider vinegar, 1 tbsp lemon juice (You can use the combination of both, or all of one of them. The apple cider vinegar gives a sweeter kick, while the lemon juice allows you to mock more of a 'cheese' flavor)
1/4 cup nutritional yeast flakes
1-2 cloves garlic, minced
1/2 tsp sea salt
a pinch of pepper
1) Whisk all marinade ingredients together. Line mushrooms in a shallow pan, and pour marinade over-top. Stir the mushrooms in the marinade so that they are covered (it may not seem like a lot of marinade, but mushrooms have a high water content, and as the condense it will be more than enough). Transfer the mushrooms to the fridge and let marinade for at least 4 hours (but overnight is best). Once finished, drain out the excess marinade and set the mushrooms aside. You will find that the mushrooms condense, and release a significant amount of water (making it optional to saute them).
2) For the cashew spread, process or blend all of the ingredients together until smooth. Add additional lemon juice or garlic, depending on your taste.
3) Saute the marinaded mushrooms, and roasted red peppers in order to heat them through (you will find that the mushrooms do not need to be 'fully' sauteed because of the way that they condense in the marinade).
4) Place 1/3 of the heated mushrooms and roasted red pepper slices into the center of a wrap. Spoon a generous amount of cashew spread on top, wrap, and press in a grill (I like to use my George Foreman). If you do not have a grill, you can always place the wraps in a saute pan, and weigh them down to create a nice press. Enjoy with extra cashew spread to dip, if desired.
Ingredients (makes 3 wraps):3 Tortilla wraps (you could also use foccacia, or any 'press' style bread)
2 roasted red peppers, sliced
Marinade:
1/4 cup balsamic vinegar
1/2 tsp dried basil
2 cloves garlic, minced
1 1/2 cups sliced mushrooms (you can use any kind that you like. Cremini and portobello are my personal favorite)
Cashew Spread:
1 1/2 cup cashews, soaked in water for at least 2 hours, drained
1/4 cup water
1 tbsp apple cider vinegar, 1 tbsp lemon juice (You can use the combination of both, or all of one of them. The apple cider vinegar gives a sweeter kick, while the lemon juice allows you to mock more of a 'cheese' flavor)
1/4 cup nutritional yeast flakes
1-2 cloves garlic, minced
1/2 tsp sea salt
a pinch of pepper
1) Whisk all marinade ingredients together. Line mushrooms in a shallow pan, and pour marinade over-top. Stir the mushrooms in the marinade so that they are covered (it may not seem like a lot of marinade, but mushrooms have a high water content, and as the condense it will be more than enough). Transfer the mushrooms to the fridge and let marinade for at least 4 hours (but overnight is best). Once finished, drain out the excess marinade and set the mushrooms aside. You will find that the mushrooms condense, and release a significant amount of water (making it optional to saute them).
2) For the cashew spread, process or blend all of the ingredients together until smooth. Add additional lemon juice or garlic, depending on your taste.
3) Saute the marinaded mushrooms, and roasted red peppers in order to heat them through (you will find that the mushrooms do not need to be 'fully' sauteed because of the way that they condense in the marinade).
4) Place 1/3 of the heated mushrooms and roasted red pepper slices into the center of a wrap. Spoon a generous amount of cashew spread on top, wrap, and press in a grill (I like to use my George Foreman). If you do not have a grill, you can always place the wraps in a saute pan, and weigh them down to create a nice press. Enjoy with extra cashew spread to dip, if desired.
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