Creamy mushroom dip is a beloved appetizer that can be found at just about every party. But traditional versions loaded with dairy, meat, and artificial ingredients tend to leave much to be desired in terms of flavor and nutrition.

In this guide, I’ll show you how to recreate everyone’s favorite warm, savory mushroom dip into a plant-based version that’s every bit as decadent and satisfying. With simple substitutions and techniques, you can impress guests with a dairy-free, vegan mushroom dip that’s wholesome and downright addictive.

The Problem with Conventional Mushroom Dip

Traditional hot mushroom dip recipes have a few issues:

Packed with cream cheese, sour cream, etc. Not vegan.
Often contains chicken broth, clam juice, etc. Again, not vegan.
Loaded with preservatives, stabilizers, and sodium. Not very healthy.
Lack deep mushroom flavor. More creamy than mushroomy.

While delicious, these conventional dips just don’t align with a wholesome plant-based lifestyle. Time for a makeover!

Benefits of Vegan Mushroom Dip

My homemade vegan mushroom dip boasts all the creaminess without the dairy. Here’s why it’s awesome:

Plant-based ingredients like cashews and coconut milk
Shiitake and cremini mushrooms provide potent umami flavor
Lower in calories, fat, and sodium than traditional recipes
Easily made gluten-free and soy-free
Fresh herbs and seasoning for flavor depth without additives
Creamy, dreamy texture without dairy, eggs, or gelatin
Impress even skeptics with an irresistible plant-based appetizer

Get ready to become the favorite host! This mushroom dip will be the first to go at any gathering.

Equipment and Ingredients You’ll Need

Gather just a few simple ingredients to whip up this crowd-pleasing dip:

Equipment:

Food processor
Large skillet

Ingredients:

1 white or yellow onion, diced
4 cloves garlic, minced
1 lb mushrooms (shiitake, cremini, and/or button), chopped
2 tablespoons olive oil or avocado oil
2 tablespoons all-purpose flour
1 cup raw cashews, soaked if possible
3⁄4 cup canned full-fat coconut milk
1 tablespoon white miso paste
1 tablespoon nutritional yeast
Juice of 1 lemon
1⁄4 cup chopped parsley
1⁄2 tsp dried thyme
1⁄2 tsp paprika
Salt and pepper to taste

That’s it! With pantry staples you likely have on hand, we can transform this dip into a crowd-pleasing appetizer.

Step-By-Step Recipe Instructions

Follow these simple steps for heavenly hot vegan mushroom dip:

Sauté the Veggies

Heat olive oil in a skillet over medium heat. Add onions and cook 5 minutes until translucent. Add garlic and cook 1 minute more.
Add mushrooms, including any accumulated juices. Cook 10 minutes until softened. Season with salt and pepper.
Sprinkle flour over veggies. Stir to coat evenly. Cook 2 minutes more.

Make the Creamy Base

In a food processor, blend soaked cashews, coconut milk, miso, nutritional yeast, lemon juice, and seasonings until very smooth and creamy.

Combine the Mixtures

Transfer mushroom mixture from the skillet to the food processor. Pulse just until incorporated but still chunky.
Transfer to an oven-safe dish. Bake at 400°F for 20 minutes until bubbly.
Garnish with parsley. Serve immediately with chips, crackers, or raw veggies.

And that’s it! This easy method yields the creamiest, dreamiest vegan mushroom dip ever.

Serving Suggestions

This versatile dip pairs well with:

Pita chips or gluten-free crackers
Crudités like celery, carrots, jicama, radishes
Slices of toasted French bread
Potatoes: white, sweet, or russet, baked or fried
Cauliflower florets for dipping
Features nicely on a cheese board with nuts, fruit, etc.

Get creative with your dippers! The flavor Profile magnifies anything you pair with it.

Storage Tips

Properly stored, this heavenly dip keeps for 4-5 days:

Let cool completely before covering.
Transfer to an airtight container and refrigerate.
If separating into multiple containers, smooth the top before covering to prevent oxygen exposure.
Reheat gently before serving if dip begins to separate after storing. Stir well before serving.

With proper storage, you can make this appetizer ahead of time and focus on entertaining.

Recipe Variations

Feel free to customize this versatile mushroom dip:

Swap cashews for blanched almonds or sunflower seeds
Use soy or oat milk instead of coconut
Mix up the mushrooms – chanterelles, oysters, or porcini would be tasty
Add extra umami flavor with tomato paste, nutritional yeast, or vegan Worcestershire sauce
Stir in some chopped spinach, kale, or arugula for color
Garnish with snipped chives or fresh dill instead of parsley
For spicy dip, add sriracha sauce and chopped jalapenos
Make it lower fat by using cashew cream instead of full-fat coconut milk

Endless possibilities! Change up flavors based on dietary needs and preferences.

FAQs

Got questions? Here are some commonly asked ones:

What can I serve this vegan dip with?

Some tasty dipper options include pita chips, potato slices, cauliflower, crackers, toasted bread, and raw veggie sticks.

Can I make this mushrooms dip gluten-free?

Yes! Use certified gluten-free miso paste and flour substitute, like tapioca or rice flour.

Do I need to soak the cashews first?

Soaking softens cashews for the smoothest texture, but you can skip this step in a pinch. Just blend a minute or two longer.

Can I freeze leftovers?

Absolutely! Portion into freezer-safe containers. Thaw overnight in the fridge before serving again.

What if I don’t have nutritional yeast?

You can leave it out – the dip will still be tasty! Or add an extra tablespoon of flour.

Let me know if you have any other mushroom dip questions.

Vegan Mushroom Dip Recipe

A dairy-free, plant-based version of the classic creamy mushroom dip, packed with umami flavor and perfect for any gathering.

Print Recipe Pin Recipe

Course Appetizer, Condiment

Cuisine American

Equipment

Large skillet

Ingredients

1 white or yellow onion diced
4 cloves garlic minced
1 lb mushrooms shiitake, cremini, and/or button, chopped
2 tablespoons olive oil or avocado oil
2 tablespoons all-purpose flour
1 cup raw cashews soaked if possible
3/4 cup canned full-fat coconut milk
1 tablespoon white miso paste
1 tablespoon nutritional yeast
Juice of 1 lemon
1/4 cup chopped parsley
1/2 tsp dried thyme
1/2 tsp paprika
Salt and pepper to taste

Instructions

Heat olive oil in a skillet over medium heat. Add onions and cook until translucent. Add garlic and cook for 1 more minute.
Add mushrooms, including any accumulated juices. Cook until softened, about 10 minutes. Season with salt and pepper.
Sprinkle flour over veggies. Stir to coat evenly. Cook for an additional 2 minutes.
In a food processor, blend soaked cashews, coconut milk, miso, nutritional yeast, lemon juice, and seasonings until very smooth and creamy.
Transfer mushroom mixture from the skillet to the food processor. Pulse just until incorporated but still chunky.
Transfer to an oven-safe dish. Bake at 400°F for 20 minutes until bubbly.
Garnish with parsley. Serve immediately with chips, crackers, or raw veggies.

Notes

You can customize this dip by using different types of mushrooms or adding spicy ingredients like sriracha and jalapenos.
Leftovers can be refrigerated for 4-5 days. Reheat gently before serving if the dip separates after storing.

Keyword mushroom dip, Vegan

Make This Crowd-Pleasing Appetizer

I hope this easy tutorial inspires you to whip up this heavenly vegan mushroom dip for your next gathering. With satisfying umami flavor and dreamy creamy texture, it’s sure to be a huge hit!

Let me know how it goes when you give this recipe a try. Share any tweaks or substitutions you love in the comments below.

For more plant-based inspiration, be sure to subscribe to my email newsletter and keep tab on shiftychevre.com.