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Mushroom Fritters with Cashew Basil Sauce

Fritter Source: Collecting Memories | Makes: | Time: 30 min

What I changed: made it vegan by using egg replacer; used black truffle infused EVO


1-2 tbsp black truffle infused EVO

8 oz #mushrooms, finely chopped

1 small onion, finely chopped

1 clove garlic, minced

1 tsp dried dill

Generous pinch of salt

1 Bob's Red Mill egg replacer

1/2 cup whole wheat flour

Oil, for frying


In a saucepan, heat EVO. Fry onions until softened and golden brown (about 5 minutes). Add garlic, salt and dill and saute another minute. Finally add mushrooms, cover, reduce heat and let simmer until mushrooms start releasing liquid (about 5 minutes). Uncover and cook until all the liquid evaporates. Remove from heat and let cool for 10 minutes.

Add egg replacer and mix to combine. Finally, stir in flour. Mix well.

Heat a tablespoon of oil in a saucepan and drop 2-3 tablespoons of the batter. Flatten if needed. Fry on both sides until golden brown. Serve immediately with the cashew sauce (recipe below).

Sauce Source: Clean Eating | Serves: 2 | Time: 20 min

What I changed:


⅓ cup raw unsalted cashews, quick soaked in boiled water

⅓ cup Gourmet Garden basil paste

1 tbsp nutritional yeast

1 clove garlic

2 tbsp lemon juice

¼ tsp ground black pepper

⅛ tsp sea salt

Water, to thin 1 tbsp at a time


Blend all of the ingredients together. Pour over the fritters or into a dipping bowl. Enjoy!

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