To start, place your cashews in a bowl. Pour over boiling water from the kettle and leave them to soak for one hour. After an hour, drain and rinse them.
While the cashews are soaking, rinse the mushrooms and remove the stems. Keep the stems aside.
Preheat the oven to 400°F (200°C).
Add the soaked cashews to the blender along with the mushroom stems, lemon juice, coconut cream, white vinegar, garlic, chili, onion powder, garlic powder, smoked paprika and salt and blend until smooth.
Transfer your blended cream cheese mix to a bowl and add chopped green onions and chopped basil and fold in.
Place your mushrooms on a parchment lined baking tray.
Stuff each mushroom with the cream cheese filling.
Now add the breadcrumbs to a bowl, add the melted vegan butter and toss with the breadcrumbs so that they're lightly coated with the butter.
Sprinkle the breadcrumbs on top of the stuffed mushrooms.
Bake for 15-20 minutes until the breadcrumbs are golden brown and crispy on top.
Serve with a sprinkle of ground black pepper and fresh chopped basil.