Heat the oil in a dutch oven. Add mushrooms, shallots and garlic and cook until garlic is fragrant and mushrooms have started to soften, about 5 - 6 minutes. Add quinoa flour and stir to combine and mushrooms are coated.
Add coconut milk & broth (start with 2 cups and add more if needed), followed by quinoa. Bring to a boil then reduce to simmer for 20 minutes, until quinoa is cooked. Add more broth here if needed.
Stir in lemon juice, season with salt and pepper (and Sriracha if using). Cook for another 5 minutes.
Serve immediately. Garnish with fresh herbs and additional sauteed mushrooms.
1 oz. agar flakes or powder 3 cups water 2 cups raw cashews, ground into a fine powder 3 tbsp. fresh lemon juice 1/2 tbsp. olive oil 1/4-1/2 tsp. Liquid Smoke 1/4 cup nutritional yeast 1 1/2 tsp. salt 1/2 tsp. onion flakes or powder 1/2 tsp garlic powder 1 cup quick, oil-free pesto (recipe follows)
For the quick oil-free pesto
2 cups fresh basil leaves 2 cloves garlic, peeled and roughly chopped dash ground black pepper
For the cheese
Clean and dry the bowl of the food processor and grind the cashews. Either lightly oil a 9″ x 5″ loaf pan or use medium-sized ramekins to get round cheezes. One loaf pan is perfect for this recipe, but if you go smaller, you will need more than one pan or dish.
In a medium-sized sauce pan, bring the 3 cups of water and agar flakes to a boil and keep the mixture at a nice, rolling boil for 5 minutes, whisking often. Meanwhile, add the remaining cheez ingredients – but not the pesto or the water/agar – to the food processor. Process until everything is combined and you have a thick paste. When the agar mixture has boiled for 5 minutes, remove from the heat and immediately whisk in the cashew mixture. It will start off rather chunky, but will melt into the agar. Once it’s all whisked and smooth, quickly dump in the pesto and stir only one or two times. You don’t want to fully incorporate the pesto – you’re looking for streaks and lumps.
Quickly pour the cheez into the prepared pan(s) or dish(es). Pop into the ‘frige and allow to firm up. Once the cheez is firm, you can remove it from the pan(s) by running a knife around the edges. Serve sliced, as is, or use in quesadillas or grilled sandwiches.
For the pesto
In a food processor, pulse the basil, garlic and pepper until finely chopped. Remove from processor and set aside.