Leek Polenta with Roasted Chanterelle Mushrooms - Rawmazing Raw and Cooked Vegan Recipes

Ingredients

• 16 oz chanterelle mushrooms
• Himalayan salt and fresh ground pepper
• avocado oil (optional for oil-free)
• 1 cup cashews, soaked until soft
• 3/4 cup water
• 1 teaspoon white miso
• 1/2 lemon, juice from
• 1 medium clove garlic, coarsely chopped
• 1/3 cup nutritional yeast
• Himalayan salt and pepper to taste
• 2 leeks, thinly sliced and rinsed (see washing leeks)
• 1 clove garlic, finely chopped
• 3 cups water
• 1 cup polenta corn grits
• 1/2 cup savory cashew sauce
• 1 tablespoon fresh thyme
• 1/2 teaspoon fresh ground Himalayan salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon fresh parsley, chopped fine