Cooking the vegan bread pudding without foil on top for the last ten minutes gives this savory bread pudding a crispy, cheesy top layer. Don’t skimp on the parsley, thyme and oregano – the herbs give this dish great flavor.


  • 2 tablespoons olive oil, for cooking
  • 1 large onion, minced
  • 1 lb cremini mushrooms, thinly sliced
  • 4 cloves garlic
  • 4 celery stalks, diced
  • 1 cup Forager Project Vegan Parmesan
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon salt
  • 1 large pear, diced
  • 3 cups Forager Project Unsweetened Plain Cashewmilk
  • 2 tablespoons cornstarch
  • 2 tablespoons whole grain mustard
  • ¼ cup nutritional yeast
  • 1 lb rustic bread
  • Chili flakes and pepper to taste


Preheat the oven to 350 degrees. Cut the bread into 1-inch cubes and place in a 9×13 inch deep baking dish. Set aside.

Heat 2 tablespoons of olive oil in a large skillet and cook the onion until it becomes translucent, about 3 minutes. Add the celery and garlic, and cook for another 2 minutes. Continue with the mushrooms, thyme, and parsley. Season with salt and pepper to taste. Remove from the heat. Add the pear to the skillet and stir. Transfer the mixture to the baking dish and combine with the bread cubes.

In a small saucepan, bring the Forager Project Cashewmilk to a simmer on a low to medium heat. Add the cornstarch and whisk until it thickens. Stir in the nutritional yeast and mustard. Pour the sauce over the bread crumbs and let it sit for 10 minutes so the bread can absorb the liquid. Stir and let sit for another 5 minutes.

Top with finely grated vegan cheese, cover with foil (to prevent burning), and bake for 40 minutes. Remove the foil and bake for another 10 minutes.


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It is fantastic using it in recipes!

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