clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broiled open-faced vegan mushroom toast with melty "cheese" sauce.

Creamy Vegan Mushroom Tartine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Brunch
  • Cuisine: French
  • Diet: Vegan


This creamy mushroom tartine is my take on vegan croque monsieur. (Cheese recipe adapted from Sam Turnbull)



For the Cheese Sauce

  • 1/2 cup raw cashews
  • 2 tablespoons arrowroot starch
  • 1 tablespoon nutritional yeast
  • 2 teaspoons white miso
  • 1 teaspoon mild vinegar (like apple cider, red wine, or white distilled) or lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • Pinch of grated nutmeg (optional)

For the Sandwiches

  • 8 ounces mixed mushrooms, like cremini, shiitake, and/or oyster, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 4 large slices whole wheat sourdough bread (or another hearty good-quality bread)
  • 2 teaspoons Dijon or brown mustard


  1. Start the cheese sauce. Place the cashews in a small pot and add just enough water to cover. Bring to a boil, then simmer for 10 minutes.
  2. Drain the cashews and transfer to a blender or Nutribullet (reserve the small pot). To the cashews, add 1 cup water, 2 tablespoons arrowroot, 1 tablespoon nutritional yeast, 2 teaspoons miso, 1 teaspoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder. Blend until completely smooth, about 1 minute.
  3. Transfer to the reserved pot and place over medium heat. Whisk the mixture constantly while it comes to a simmer to prevent it from sticking and getting clumpy. As it gets hot, it will start thickening around the sides of the pot; then it will start bubbling. When the mixture is thick and creamy (like fondue), turn the heat off. The whole process takes 3 to 4 minutes. Season with nutmeg (if using) and black pepper. Set the sauce aside.
  4. Meanwhile, turn on your broiler. If your oven doesn’t have one, preheat the oven to 500ºF.
  5. Start the mushrooms. Heat 2 tablespoons oil in a large skillet over medium heat. Add the mushrooms with 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and pepper to taste. Cook until they’re golden brown, stirring occasionally, about 8 minutes.
  6. To assemble, spread a very thin layer of mustard on each piece of bread and place on a baking sheet. Then spread on about a tablespoon of the cheese, spoon on the mushrooms, and top generously with more cheese. Drizzle very lightly with olive oil (optional, see Note) and sprinkle with black pepper. Broil until the tops are golden brown 3 to 5 minutes (keep an eye on them – they can burn quickly). Serve immediately.


I drizzle the tartines with oil because it makes them glisten, which helps the “cheese” look like real cheese. Feel free to skip this step if you want.


  • Serving Size: 1 tartine
  • Calories: 335
  • Fat: 15 g
  • Carbohydrates: 42 g
  • Fiber: 6 g
  • Protein: 10.5 g
Tofu with tomatoes.

Join the Club

Subscribe to The New Baguette + get all new recipes sent straight to your inbox.