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Vegan Clam Dip
A mock clam dip using king mushrooms to make vegan clam dip.
Course
Appetizer
Cuisine
American, gluten free, vegan
Keyword
mock clam, vegan clam
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
Calories
98
kcal
Author
Monica Davis
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
US Customary
-
Metric
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.
Nutrition
Serving:
4
tbsp
|
Calories:
98
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Sodium:
258
mg
|
Potassium:
9
mg
|
Fiber:
1
g
|
Calcium:
18
mg
|
Iron:
0.3
mg