• Preheat the oven to 355°F (180°C).

Cashew Cream

• Drain the soaked cashews and add them to a blender. Add the water, nutritional yeast, white vinegar, and salt.
• Blend on high speed for 15-30 seconds or until smooth. You will end up with a liquid cream. Transfer to a small bowl and set aside.

Mushroom Filling

• Heat the butter in a non-stick skillet over medium heat. Once hot, add garlic and sauté for 1 minute.
• Next, add the sliced mushrooms and sauté for 3-5 minutes or until cooked. Season with soy sauce, dried rosemary, and ground black pepper. Cook for one more minute.
• Turn off the heat and add the cashew cream to the sautéed mushrooms. Stir to combine. Set aside.
• Assemble: Lightly grease a 7.5-inch tart pan with oil or butter. Unroll your pie crust (or flatten it, if homemade), and press it into the tart pan. Trim off any excess dough using a pair of scissors or by running a rolling pin over the tart pan. Poke the bottom and sides of the crust with a fork.
• Transfer the mushroom filling to the pie crust and spread it evenly.
• Bake for 35-40 minutes or until the crust is golden brown. If using a transparent glass tart pan, you can take a look at the bottom of the pan to check if the crust is cooked.
• Let cool for a few minutes before serving! You can serve it as is or with a green salad on the side.
• This mushroom tart will keep for up to 4 days in the refrigerator.