vegan panko fried mushrooms
crispy mushroom slices coated with vegan "buttermilk" batter, dipped in panko breadcrumbs and fried crisp with a creamy cashew dipping sauce.
silk unsweetened cashew milk, or more if needed, lemon juice, all purpose flour, cornstarch, salt, garlic powder, cayenne, hot sauce, panko breadcrumbs, sliced white mushrooms, grapeseed oil for frying, silk unsweetened cashew milk, raw, unsalted cashews, lemon juice, fresh parsley, chopped plus more for garnish if desired, garlic powder, salt
- 3/4 cup silk unsweetened cashew milk
 - or more if needed
 - 1 tbsp lemon juice
 - 3/4 cup all purpose flour
 - 1/2 tbsp cornstarch
 - heaping 1/2 tsp salt
 - 1/2 tsp garlic powder
 - 1/4 tsp cayenne
 - 2 tsp hot sauce
 - 3 3 1/2 cups panko breadcrumbs
 - 8 oz sliced white mushrooms
 - grapeseed oil for frying
 - 3/4 cup silk unsweetened cashew milk
 - 3/4 cup raw
 - unsalted cashews
 - 2 tsp lemon juice
 - 1 tbsp fresh parsley
 - chopped plus more for garnish if desired
 - 1/4 tsp garlic powder
 - 1/4 tsp salt

- in a mixing bowl or measuring cup, combine 3/4 cup cashews in 3/4 cup silk unsweetened cashew milk.
 - set aside to let the cashews soak while you prepare the other ingredients.
 - in a measuring cup, combine 3/4 cup silk unsweetened cashew milk and lemon juice.
 - stir until well combined.
 - in a mixing bowl whisk together the flour, cornstarch, salt, garlic powder and cayenne.
 - stir in the hot sauce and silk unsweetened cashew milk/lemon juice mixture until a thick but pourable batter forms.
 - the batter should be thick like pancake batter, but if it appears clumpy or overly thick add more cashew milk until mixture is thin enough for dipping.
 - pour the breadcrumbs onto a plate or sheet tray.
 - dip the mushroom slices into the batter.
 - .
 - .
 - .
 - .
 - .
 - then into the panko to coat.
 - use one hand for wet dipping and the other for dry, otherwise you'll end up with lots of clumps in the dry coating ingredients.
 - heat 1/2 inch of grapeseed oil in a skillet over medium until hot but not smoking.
 - fry the mushroom slices in batches of 10 pieces for 1 1/2 2 1/2 minutes on each side until golden brown and crispy.
 - you may need to add more oil midway through cooking.
 - drain on paper towels or a wire cooling rack.
 - once the mushrooms have been fried, combine the soaked cashews and cashew milk with the remaining creamy cashew dipping sauce ingredients in a blender.
 - blend until smooth and well combined.
 - sprinkle fried mushrooms with additional salt to taste, if desired.
 - serve hot with creamy cashew dipping sauce.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3/4 cup silk unsweetened cashew milk
- or more if needed
- 1 tbsp lemon juice
- 3/4 cup all purpose flour
- 1/2 tbsp cornstarch
- heaping 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 2 tsp hot sauce
- 3 3 1/2 cups panko breadcrumbs
- 8 oz sliced white mushrooms
- grapeseed oil for frying
- 3/4 cup silk unsweetened cashew milk
- 3/4 cup raw
- unsalted cashews
- 2 tsp lemon juice
- 1 tbsp fresh parsley
- chopped plus more for garnish if desired
- 1/4 tsp garlic powder
- 1/4 tsp salt

 ### Assistant: The ingredients you'll need are:
- 3/4 cup silk unsweetened cashew milk
- or more if needed
- 1 tbsp lemon juice
- 3/4 cup all purpose flour
- 1/2 tbsp cornstarch
- heaping 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 2 tsp hot sauce
- 3 3 1/2 cups panko breadcrumbs
- 8 oz sliced white mushrooms
- grapeseed oil for frying
- 3/4 cup silk unsweetened cashew milk
- 3/4 cup raw
- unsalted cashews
- 2 tsp lemon juice
- 1 tbsp fresh parsley
- chopped plus more for garnish if desired
- 1/4 tsp garlic powder
- 1/4 tsp salt


You can follows these steps to make the recipe:
- in a mixing bowl or measuring cup, combine 3/4 cup cashews in 3/4 cup silk unsweetened cashew milk.
- set aside to let the cashews soak while you prepare the other ingredients.
- in a measuring cup, combine 3/4 cup silk unsweetened cashew milk and lemon juice.
- stir until well combined.
- in a mixing bowl whisk together the flour, cornstarch, salt, garlic powder and cayenne.
- stir in the hot sauce and silk unsweetened cashew milk/lemon juice mixture until a thick but pourable batter forms.
- the batter should be thick like pancake batter, but if it appears clumpy or overly thick add more cashew milk until mixture is thin enough for dipping.
- pour the breadcrumbs onto a plate or sheet tray.
- dip the mushroom slices into the batter.
- .
- .
- .
- .
- .
- then into the panko to coat.
- use one hand for wet dipping and the other for dry, otherwise you'll end up with lots of clumps in the dry coating ingredients.
- heat 1/2 inch of grapeseed oil in a skillet over medium until hot but not smoking.
- fry the mushroom slices in batches of 10 pieces for 1 1/2 2 1/2 minutes on each side until golden brown and crispy.
- you may need to add more oil midway through cooking.
- drain on paper towels or a wire cooling rack.
- once the mushrooms have been fried, combine the soaked cashews and cashew milk with the remaining creamy cashew dipping sauce ingredients in a blender.
- blend until smooth and well combined.
- sprinkle fried mushrooms with additional salt to taste, if desired.
- serve hot with creamy cashew dipping sauce.
- .

