Vegan Spinach Mushroom Dip

Crafted for simplicity, this Vegan Spinach Mushroom Dip recipe ensures that every dip is a celebration. Whether you’re hosting a gathering or enjoying a cozy night in, this dip is a must-try. Easy-to-follow instructions make your homemade culinary adventure a breeze. Dive into the richness of plant-based indulgence!

Here’s What You’ll Need

Ingredients:

  • 1 tbsp olive oil
  • ½ cup finely diced shallot or yellow onion
  • 2 large garlic cloves, minced
  • 425 g/15 oz champignon mushrooms roughly chopped
  • 4 cups spinach, roughly chopped
  • 1 cup raw, unsalted cashews (soaked for 2-3 hours in room temp water or 15 mins in very hot water)
  • ⅓ cup water
  • 1 ½ tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp white miso*
  • 2 tbsp vegan parmesan style cheese + 1 cup for topping
  • ⅔ cup vegan cream cheese

DIRECTIONS:

  1. Preheat oven to 375˚ F.
  2. Heat oil in a large, oven-safe skillet over medium heat. Sauté shallots (or onion) and garlic until softened, about 5 minutes. Remove half of the sautéed shallot mixture and set aside.
  3. Add mushrooms and spinach to pan and continue to sauté until greens are wilted – about 3-5 minutes. Remove the skillet from heat.
  4. Meanwhile, add soaked cashews, water, lemon juice, olive oil, nutritional yeast, salt, pepper, miso, vegan parmesan, vegan cream cheese and reserved half of shallot/garlic mixture to a blender. Blend on high speed until completely smooth and creamy.
  5. Pour mixture into skillet with spinach. Stir well to incorporate, then top with remaining 1 cup of vegan parmesan. Bake for 10 minutes, until the dip is hot and bubbly and the cheese is melty.
  6. Serve with toasted bread, pita, chips and/or fresh vegetables.

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