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Cheesy Vegan Crab Dip

baked vegan crab dip in white serving dish with pretzel chips, bread, and celery sticks
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5 from 2 reviews

Creamy, cheesy, and surprisingly fishy, this Vegan Crab Dip is guaranteed to please! Trumpet mushrooms take the place of crab meat in this tasty recipe.

Ingredients

Scale
  • 1 cup (135 g) raw cashews, soaked in water overnight*
  • 2 heaping cups (217 g / 7.5 oz) shredded Trumpet Mushrooms
  • 1 tablespoon avocado oil (or other neutral oil)
  • 8 ounces (230 g) silken tofu
  • 1/4 cup (60 ml) filtered water
  • 3 tablespoons nutritional yeast
  • 1-2 teaspoons dulse granules (use more for a stronger fishy flavor)
  • Juice of 1 small lemon
  • 1 teaspoon Vegan Worcestershire Sauce
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon sea salt

Instructions

  1. Prep: Preheat the oven to 375F and set a small 9×13″ or similar pan aside.
  2. Shred the Mushrooms: Use a knife to cut off the mushroom cap from the stem. Use your fingers to peel of the darker “cap” of the mushroom (just a thin layer), and then break it up into small “lumps”. Slice the stem into thin “sheets”, then use a fork to shred each piece against a cutting board. Moving in a slightly random pattern will produce shreds of different sizes. Finally, use a knife to roughly chop the shredded mushrooms into smaller, random pieces and combine with the mushroom caps. (See blog post photos for more visual help).
  3. Sauté & Blend: Heat the avocado oil in a medium nonstick pan; once warm, add the shredded mushrooms and sauté for 3 to 5 minutes, until the mushrooms have released some moisture and their volume is smaller. In the meantime, blend the soaked cashews, tofu, water, nutritional yeast, lemon juice, Worcestershire sauce, Old Bay, mustard, and sea salt together on high until a thick, smooth, and creamy sauce forms. Add this sauce to the pan with the mushrooms; turn the heat off, and stir until well-combined. Transfer the dip into an oven-safe baking dish, then smooth out the top with a spatula.
  4. Bake: place the dish on the top of your oven rack and bake for 13 to 15 minutes. If you’d like to brown the top, broil the dish for an additional 2-4 minutes after baking, but be careful that it doesn’t burn!
  5. Serve: warm with crackers, bread, and celery, or as desired! Leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with a splash of plant-based milk.

Notes

  • Cashews: if you forget to soak your cashews overnight, cover them in boiling water at let sit for at least 20 minutes.
  • Substitutions: I have not tested any substitutions for this recipe. That being said, I believe you could swap the tofu for a vegan cream cheese and add in up to 1 cup of dairy-free cheese to this recipe for a more gooey, cheesy flavor!
  • This recipe was inspired by Sally’s Baking Addiction!

Find it online: https://frommybowl.com/cheesy-vegan-crab-dip/