Vegan Mushroom Croquettes with Cashew Aioli Recipe
Baked for optimum health, these creamy vegan mushroom croquettes offer a deliciously moreish appetiser, snack or dinner staple.
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Cooking tools:
- Blender
- Oven
- Stove
- Saucepan
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Baking sheet
- Parchment paper
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup plant-based milk
- 1 cup vegetable stock
- ½ cup flour
- ½ onion, diced
- 2 cloves garlic, minced
- 4 cups finely chopped mushrooms
- 1 tsp Dijon mustard
- ¼ tsp dried oregano
- <b>Crumb<b>
- ½ cup wholemeal flour
- 1½ cups dried polenta
- <b>Cashew aioli<b>
- 1 cup raw cashews
- ½ cup lemon juice
- ¼ tsp salt
- 1 cup water
- 1 tbsp Dijon mustard
- 2 garlic cloves, finely chopped
- ¼ tsp apple cider vinegar
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