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.
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.