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!!!
Clam dip was one of those things that we would have on special occasions like New Years 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 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!
To prepare these king mushrooms, simply wash them and cut of the bottom inch or 2 where it begins to get a harder texture and cut of the top brown cap as well. 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 similar texture as pieces of diced clams.
To give them the clam flavor, sprinkle them with some kelp granules while they are cooking. Then, make a broth out of the kelp granules to give it a little extra flavor as well. (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 on 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)!
While the mushrooms are sautéing, make the broth mixture out of hot water, kelp granules, garlic powder, and salt and let is sit for a few minutes.
Once the mushrooms are cooked, put them into the bowl with the broth, add the vegan cream cheese and mix well. Chill for at least an hour to let the flavors mix. Works great to make up a day ahead of a party! Serve with pretzels or chips.
Vegan Clam Dip
- 1 large king mushroom diced (about 1 cup of diced mushrooms)
- 1 TBS neutral flavored oil like canola 1 tsp kelp flakes
- ½ tsp sea salt
- 1/4 tsp garlic powder
- 3 TBS hot water
- 1 package vegan cream cheese like Toffuti or Trader Joes brand
- Step 1 Wash the king mushroom and cut off the bottom 1 ½ inches and the brown cap and discard.
- Step 2 Dice the mushroom into small bite sized pieces about 1 cm cubed.
- Step 3 Add oil to the bottom of a skillet.
- Step 4 Add mushrooms and sprinkle with salt and ½ tsp of kelp granules.
- Step 5 Fry in oil on medium heat until they release their juices and become slightly translucent.
- Step 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.
- Step 7 Add vegan cream cheese and cooked mushrooms to the bowl of broth mixture and mix well.
It takes less than 10 minutes to whip up this vegan clam dip. The hardest part will be to 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 your feeling ambitious, you can order the spores through Amazon and grow your own.
Pin the vegan clam dip recipe for later:
Miss seafood dishes? Try this Linguini with Clam Sauce!