A slice of toasted sourdough bread topped with a generous serving of cashew cream, white asparagus, and sautéed mushrooms, finished with a sprinkle of fresh herbs.

Vegan White Asparagus and Mushroom Tartine

Name: Vegan White Asparagus and Mushroom Tartine
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 6-8 spears white asparagus trimmed woody ends and peeled; 1 cup sliced mushrooms (cremini, shiitake, oyster or a mix); 1/2 cup raw cashews soaked overnight; 1/4 cup vegetable broth; 1 tbsp nutritional yeast; 1 clove garlic minced; 1/2 tsp dijon mustard; 2 slices sourdough bread; 1 tbsp olive oil; 1 tbsp fresh lemon juice; salt; pepper; fresh herbs (chives, parsley or tarragon) chopped, for garnish

Vegan tartine with white asparagus and mushroom in cashew cream

Category Main Course

Prep 20 minutes

Cook 20 minutes

Style French

Technique Bake

Diet Friendly Vegan

Daily recipe · May 12, 2023

A little about this dish

This recipe is a vegan twist on a classic French dish, inspired by the seasonal produce available in New York City in May. The star of the show is the delicate white asparagus, paired with the earthy flavor of mushrooms and the creaminess of cashew cream.

Ingredients (for 2)

White asparagus — 6-8 spears — trimmed woody ends and peeled
Mushrooms (cremini, shiitake, oyster or a mix) — 1 cup sliced
Raw cashews — 1/2 cup — soaked overnight
Vegetable broth — 1/4 cup
Nutritional yeast — 1 tbsp
Garlic — 1 clove — minced
Dijon mustard — 1/2 tsp
Sourdough bread — 2 slices
Olive oil — 1 tbsp
Fresh lemon juice — 1 tbsp
Salt —
Pepper —
Fresh herbs (chives, parsley or tarragon) — — chopped, for garnish

Preparation

Step 1 — 🌡️🔥❄️

Preheat the oven to 350°F.
Step 2 — 🍴🌿🔥

Place the asparagus on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes.
Step 3 — 🥣🌰🥒

Blend cashews, vegetable broth, nutritional yeast, garlic, mustard, lemon juice, and salt until smooth and creamy.
Step 4 — 🍳🍄🍚

Heat olive oil in a pan over medium-high heat. Add sliced mushrooms and sauté until browned and tender. Season with salt and pepper.
Step 5 — 🍞🔥

Toast the slices of sourdough bread.
Step 6 — 🍴🌰🍞

Spread a generous amount of the cashew cream on top of each slice of toasted sourdough bread.
Step 7 — 🍴🍄🌿

Divide the sautéed mushrooms and roasted asparagus evenly between the two tartines.
Step 8 — 🍴🌿🌱

Garnish with fresh herbs, chopped (chives, parsley or tarragon) and serve immediately.

A final fox tip

You can make the cashew cream in advance and keep it refrigerated for up to 3 days. You can also switch up the herbs used for garnish depending on your taste preferences.