Step 1: Soak the Cashews

Place 1 cup raw cashews in water and soak overnight (or at least 4 hours). Drain before use.

Step 2: Make Rustic Cashew Milk

Blend soaked cashews with 2 cups fresh water until smooth and creamy. Set aside.

Step 3: Caramelize the Onions

Slice 8–12 onions. Heat 1–2 tbsp olive oil in a large skillet over medium heat. Add onions and a pinch of salt. Cook slowly for 20–25 minutes, stirring occasionally, until golden and soft.

Step 4: Cook the Mushrooms & Garlic

In a medium pot, heat 2 tbsp olive oil or ghee. Add 2 cups chopped mushrooms, 2 cloves garlic, and a pinch of salt. Cook 6–8 minutes, until browned.

Step 5: Make the Mushroom Gravy

Sprinkle 3 tbsp flour over the mushrooms, stirring 1 minute. Slowly whisk in the cashew milk. Add ½ tsp thyme, ½ tsp rosemary, ¼–½ tsp salt, and ¼ tsp pepper. Simmer 5–7 minutes until thick and creamy. Stir in 2–3 tbsp nutritional yeast (optional for cheesiness).

Step 6: Combine

Fold caramelized onions into the mushroom gravy. Toss with 4 cups cubed, toasted sourdough bread.

Step 7: Bake

Transfer mixture to a greased 9×13” dish. Sprinkle with raw-milk cheddar or plant-based parmesan if desired. Bake at 350°F for 30–40 minutes, until bubbling and golden.

Step 8: Rest & Serve

Let sit for 5 minutes before serving. Pair with a green salad or roasted vegetables for a complete meal.

Tips for Success

1. 1. • Take your time with the onions — slow caramelization brings out their natural sweetness.
      • Soak cashews fully for the creamiest milk. If in a rush, a 30-minute hot water soak works in a pinch.
      • Toast the bread lightly before mixing, so it holds up and doesn’t turn mushy.
      • Make ahead: Prepare up to the baking step, refrigerate overnight, then bake before serving