Mushroom Steak Sandwich w/ Macadamia Swiss Cheese

Macadamia nuts might replace some of my cashew cheese recipes for a couple of reasons: the color stays white and they are very creamy! I used ground mustard seed in the cheese to add some tanginess, and white miso to add that fermented Swiss cheese flavor and depth. Check out the recipe below!

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Macadamia Swiss Cheese

1.5 cups raw or roasted unsalted macadamia nuts
1 cup water
2 Tbsp tapioca flour
2 tsp minced onion
2 tsp minced garlic
1 tsp apple cider vinegar
2 tsp white miso
1 tsp ground mustard seed
to taste salt

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Mushroom Steak Marinade

1/4 cup vegan Worcestershire sauce
2 tsp steak seasoning
2 tsp paprika
2 tsp apple cider vinegar
2 Tbsp avocado oil
to taste salt & pepper

‍

Additional Ingredients

3/4-1 pound oyster mushrooms
cooking oil of choice
hoagie bread
green bell peppers
white or yellow onion
vegan mayonnaise

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Directions

If needed, clean oyster mushrooms with a soft brush to remove any dirt particles (do not rinse or submerge in water)
In a blender cup or blender, combine all Macadamia Swiss Cheese ingredients and puree until smooth. Set aside
Combine all Mushroom Steak Marinade ingredients in a large bowl and set aside
Heat a pan to medium-high heat and place the oyster mushrooms into the pan without any oil. Press the mushroom down with a heavy pot or cast iron press to release the water. Do this on each side of the mushrooms until no more water is released. Move the mushrooms to a cutting board
Chop mushroom into small pieces and place into the marinade while you complete step 6 (or up to 2 hours if you prepare in advance)
In the same pan as step 4, caramelize an onion with a small amount of cooking oil. Chop green bell pepper. Cut hoagie to desire size
Remove caramelized onion from the pan and set aside. Using the same pan (no need to clean), cook marinated mushroom until browned and slightly crispy. Add bell peppers into the pan to cook for 2-3 minutes
Assemble Mushroom Steak Sandwich using hoagie roll, vegan mayonnaise, mushroom steak, caramelized onions, and Macadamia Swiss Cheese. Toast until bread is warmed and cheese is lightly browned. Serve warm and enjoy!

Shopping List

Macadamia Swiss Cheese

1.5 cups raw or roasted unsalted macadamia nuts
1 cup water
2 Tbsp tapioca flour
2 tsp minced onion
2 tsp minced garlic
1 tsp apple cider vinegar
2 tsp white miso
1 tsp ground mustard seed
to taste salt

‍

Mushroom Steak Marinade

1/4 cup vegan Worcestershire sauce
2 tsp steak seasoning
2 tsp paprika
2 tsp apple cider vinegar
2 Tbsp avocado oil
to taste salt & pepper

‍

Additional Ingredients

3/4-1 pound oyster mushrooms
cooking oil of choice
hoagie bread
green bell peppers
white or yellow onion
vegan mayonnaise

‍

Directions

If needed, clean oyster mushrooms with a soft brush to remove any dirt particles (do not rinse or submerge in water)
In a blender cup or blender, combine all Macadamia Swiss Cheese ingredients and puree until smooth. Set aside
Combine all Mushroom Steak Marinade ingredients in a large bowl and set aside
Heat a pan to medium-high heat and place the oyster mushrooms into the pan without any oil. Press the mushroom down with a heavy pot or cast iron press to release the water. Do this on each side of the mushrooms until no more water is released. Move the mushrooms to a cutting board
Chop mushroom into small pieces and place into the marinade while you complete step 6 (or up to 2 hours if you prepare in advance)
In the same pan as step 4, caramelize an onion with a small amount of cooking oil. Chop green bell pepper. Cut hoagie to desire size
Remove caramelized onion from the pan and set aside. Using the same pan (no need to clean), cook marinated mushroom until browned and slightly crispy. Add bell peppers into the pan to cook for 2-3 minutes
Assemble Mushroom Steak Sandwich using hoagie roll, vegan mayonnaise, mushroom steak, caramelized onions, and Macadamia Swiss Cheese. Toast until bread is warmed and cheese is lightly browned. Serve warm and enjoy!