Step 1

Preheat the oven to 355°F (180°C).

Step 2

Drain the soaked cashews and add them to a blender. Add the water, nutritional yeast, white vinegar, and salt.

Step 3

Blend on high speed for 15-30 seconds or until smooth. You will end up with a liquid cream. Transfer to a small bowl and set aside.

Step 4

Heat the butter in a non-stick skillet over medium heat. Once hot, add garlic and sauté for 1 minute.

Step 5

Next, add the sliced mushrooms and sauté for 3-5 minutes or until cooked. Season with soy sauce, dried rosemary, and ground black pepper. Cook for one more minute.

Step 6

Turn off the heat and add the cashew cream to the sautéed mushrooms. Stir to combine. Set aside.

Step 7

Assemble: Lightly grease a 7.5-inch tart pan with oil or butter. Unroll your pie crust (or flatten it, if homemade), and press it into the tart pan. Trim off any excess dough using a pair of scissors or by running a rolling pin over the tart pan. Poke the bottom and sides of the crust with a fork.

Step 8

Transfer the mushroom filling to the pie crust and spread it evenly.

Step 9

Bake for 35-40 minutes or until the crust is golden brown. If using a transparent glass tart pan, you can take a look at the bottom of the pan to check if the crust is cooked.

Step 10

Let cool for a few minutes before serving! You can serve it as is or with a green salad on the side.

Step 11

This mushroom tart will keep for up to 4 days in the refrigerator.