Leek Polenta with Roasted Chanterelle Mushrooms - Rawmazing Raw and Cooked Vegan Recipes

Name: Leek Polenta with Roasted Chanterelle Mushrooms - Rawmazing Raw and Cooked Vegan Recipes
Cuisine: Mediterranean
Ingredients: 16 oz chanterelle mushrooms; Himalayan salt and fresh ground pepper; avocado oil (optional for oil-free); 1 cup cashews, soaked until soft; 3/4 cup water; 1 teaspoon white miso; 1/2 lemon, juice from; 1 medium clove garlic, coarsely chopped; 1/3 cup nutritional yeast; Himalayan salt and pepper to taste; 2 leeks, thinly sliced and rinsed (see washing leeks); 1 clove garlic, finely chopped; 3 cups water; 1 cup polenta corn grits; 1/2 cup savory cashew sauce; 1 tablespoon fresh thyme; 1/2 teaspoon fresh ground Himalayan salt; 1/2 teaspoon fresh ground pepper; 1 tablespoon fresh parsley, chopped fine