Vegan Parmesan Herb ‘Chicken’

A vegan parmesan herb ‘Chicken’ that is rich in whole plant food and as savory as the standard version. There’s something inherently special about mushrooms. They were the plant food that attracted me most to the plant based world (thus, my blog name). They come in different shapes and textures. From the oyster mushrooms I use in my calamari, scallops or even brisket recipe, to the mushrooms medley I use in my meatloaf, burger, meatballs and Wellington recipes. They are just the perfect meat replacement. For this recipe, we’ll be using whole portobello mushrooms because they have the perfect meaty texture and they complement the dish so beautifully.

Jump to Recipe

The Shrooms

Portobello mushrooms come with these gills in the inside of the cap around the center. Now, some people don’t mind cooking with them, but personally, I prefer to remove them before I cook them. If you opt to remove the gills, use a spoon to scoop them out.

Place the mushroom caps on a baking sheet lined with some parchment paper. Then massage them with some olive oil, garlic powder and salt and pepper. Then place them in the over at 400F for 15 minutes.

The Heavy Cream

We’ll be using raw unsalted cashews to make the heavy cream. Add the cashews and water in a small saucepan and boil for 15 minutes on medium heat. Then pour the cashews with the water in a blender, and blend until creamy.

The Sauce

We’re ready to make bring everything together. Place a saucepan on medium heat, then add coconut oil (or water if you want to keep this oil- free) and chopped onions, garlic, along with fresh thyme, rosemary and herbes de Provence. Sauté for about 3 minutes, stirring occasionally.

Add the coconut milk (my favorite is the Thai Kitchen brand), garlic powder and salt and pepper. Stir everything to incorporate then add the portobello mushrooms. Let simmer for another 3 minutes or so.

I decided at the last minute to add some chopped cremini mushrooms. This is optional, but if you decide to add these mushrooms on the recipe, you can sauté them with the onions and garlic.

Add my vegan parmesan cheese as well as the cashew cream. Lower the heat to medium low, let the sauce simmer for another 5 minutes and da da! Our Vegan Parmesan Herb ‘Chicken’ is ready.

You can enjoy this deliciously rich creamy sauce with rice, mashed potatoes, pasta and so on. Enjoy and stay blessed!

The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.