A mock clam dip using king mushrooms to make vegan clam dip.
Wash the king mushroom and cut off the bottom 1 ½ inches and the brown cap off and discard.
Dice the mushroom into small bite sized pieces about 1 cm cubed.
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.