This vegan clam dip is amazing! It has fooled many people into thinking that it is the real deal. However, it’s 100% plant-based and gluten-free! Made with king mushrooms for the clam texture and kelp granules to give it the authentic seafood taste. If you like clam dip, but no longer eat seafood, this is a must-try!

A white bowl of vegan clam dip with pretzels around it.

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Why make this dip

Clam dip was one of those things that we would have on special occasions like New Year’s Eve or at a Super Bowl party. I used to love the taste of seafood, and clam dip was my absolute favorite.

A few years ago, I ate my first king mushroom.  With the first bite, I knew that I could make amazing mock seafood recipes with them. I first made some vegan linguini with clam sauce, which came out delicious! Then I had the idea of making clam dip with these mushrooms. I was thrilled when it came out incredibly similar to the dip I remembered my mom making as a child!

Two king mushrooms on a cutting board with tomatoes and parsley.

How do you prepare king mushrooms?

To prepare these king mushrooms, simply wash them and cut off the bottom inch or 2 where it begins to get a harder texture, and cut off the top brown cap as well. Then simply dice them into small cubes for this recipe.

Tips for cutting king mushrooms

  • The cap has a strong mushroom flavor that you don’t want in this dish. The middle stem portion has a very mild flavor and soft seafood-like texture.
  • I cut the mushroom into small pieces about 1 cm. cubed.  They will get a little smaller once they have cooked and be the same size and texture as pieces of diced clams.
Diced king mushrooms on a cutting board and frying in a pan with kelp flakes to make vegan clam dip.

How to make vegan clam dip

  1. Wash the king mushroom, cut off, and discard the brown cap and bottom 1 ½ inches.
  2. Dice the mushroom into small bite-sized pieces (about 1cm cubes).
  3. Add oil to the bottom of a skillet.
  4. Add mushrooms and sprinkle with salt and ½ tsp of kelp granules.
  5. Fry in oil on medium heat until they release their juices and become slightly translucent.
  6. While mushrooms are cooking, mix hot water, salt, garlic powder, and the other ½ tsp kelp granules in a bowl and let it sit for a few minutes.
  7. Add vegan cream cheese and cooked mushrooms to the bowl of broth mixture and mix well.
  8. Chill for at least an hour to allow the flavors to mix.
A close up of vegan clam dip being scooped with a pretzel.

Frequently asked questions

Where can I buy kelp granules?

I find these kelp granules at Whole Foods or my local Asian Market, but you can also order it from Amazon if you don’t live near one of these stores.  If you don’t eat meat, but love that seafood taste, you won’t regret getting some of this stuff!  I also use it to make my vegan “tuna” salad and my linguini with clam sauce which are both amazing)!

Where do you find king mushrooms?

I get mine at a local Asian market. They seem to consistently have them at most Asian grocery stores. If you can’t find them near you and you’re feeling ambitious, you can order the spores through Amazon and grow your own.

Pro Tips

  • This recipe works great to make up a day ahead of a party!
  • Serve with pretzels or chips.
A white bowl filled with mock clam dip and pretzels on the side being scooped up with a pretzel.

More vegan seafood recipes

A white bowl filled with vegan clam dip on a blue plate with pretzels on it.
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5 from 4 rating

Vegan Clam Dip

Yield: 8
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Monica Davis
A mock clam dip using king mushrooms to make vegan clam dip.
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Ingredients

  • 1 large king mushroom diced, about 1 cup of diced mushrooms
  • 1 tablespoon neutral flavored oil like canola
  • 1 teaspoon kelp flakes
  • ½ teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 3 tablespoon hot water
  • 1 8 oz. package vegan cream cheese , like Toffuti or Trader Joes brand

Instructions
 

  • Wash the king mushroom, cut off and discard the brown cap and bottom 1 ½ inches.
  • Dice the mushroom into small bite-sized pieces (about 1cm cubes).
  • Add oil to the bottom of a skillet.
  • Add mushrooms and sprinkle with salt and ½ tsp of kelp granules.
  • Fry in oil on medium heat until they release their juices and become slightly translucent.
  • While mushrooms are cooking, mix hot water, salt, garlic powder, and the other ½ tsp kelp granules in a bowl and let it sit for a few minutes.
  • Add vegan cream cheese and cooked mushrooms to the bowl of broth mixture and mix well.
  • Chill for at least an hour to allow the flavors to mix.

Notes

  • You can eat this dip immediately, however, the flavors mix better if it is allowed to sit in the fridge for at least an hour.
  • Perfect to make a day ahead and have it ready for a party.
Serving: 4tbsp, Calories: 98kcal, Carbohydrates: 2g, Protein: 1g, Fat: 9g, Saturated Fat: 2g, Sodium: 258mg, Potassium: 9mg, Fiber: 1g, Calcium: 18mg, Iron: 0.3mg
Did you make this recipe?Please leave a star rating and review below!

*This recipe was originally published on December 13, 2017.  It was updated on February 28, 2022, to include new images and more detailed information. 

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