Mushroom Spinach Dip is thick and creamy with sautéed mushrooms, onions and spinach, lots of garlic and a hint of rosemary. It’s all covered in a rich cashew cream that’s dairy-free and vegan and sure to be a hit at your game day or holiday party!
For the cashew cream:
- 1 1/2 cups raw cashews
- 1 1/2 cups hot water
- 2/3 cup unsweetened cashew milk (or almond milk)
- 1 clove garlic
- 1 teaspoon kosher salt
For the mushroom mixture:
- 3 tablespoons extra virgin olive oil
- 1 pound cremini mushrooms, cleaned and sliced (1/2-inch thick)
- 1 medium-sized yellow onion, sliced or chopped
- 3 cloves garlic, finely chopped or minced
- 1 tablespoon coconut sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary
- 3 cups packed fresh spinach
- Add the cashews and hot water to a glass dish or jar. Cover and let soak for 20-25 minutes. While you wait, start making the mushroom mixture.
- Add the oil to a large skillet and heat over medium heat. Add the mushrooms and onions and reduce heat. The skillet will be full but the mushrooms and onions will cook down. Cover and let cook for about 10-15 minutes, stirring occasionally, until the mushrooms and onions have softened. The mixture will be a bit watery.
- Stir in the garlic, sugar, vinegar and rosemary. Increase the heat to medium-high and sauté for a few minutes, or until the garlic has softened and the liquid in the skillet has burned off. Stir frequently and be careful not to burn the garlic.
- Remove from heat and stir in the spinach. Cover and let the spinach wilt for a few minutes.
- Meanwhile, drain your cashews and make the cashew cream. Add the cashews to a blender with the cashew milk, garlic and salt. Blend on high until thick and creamy.
- Once the spinach has wilted, add the cashew cream to the skillet and stir to combine. Serve warm and enjoy!
- If you don’t have cremini mushrooms, you can use white mushrooms.
- This dip is thick and chunky. If you prefer it less chunky, chop your mushrooms and onions into smaller pieces and/or use more cashew milk when blending up the cashew cream.
- This dip is also very garlicky. If you’re not a fan of a lot of garlic, just leave out a clove or two.
- If you don’t have fresh rosemary, you can substitute 1 teaspoon of dried rosemary.
- To keep this recipe vegan, make sure your balsamic vinegar is vegan. Some have added ingredients such as caramel and gelatin.
- This recipe makes about three cups and will serve around 6 people. You may wish to half the recipe if you’re making it for fewer people.
- This dip is best served fresh and warm, so I don’t recommend making it ahead and re-heating it. If you have leftovers, store them in an airtight container in the fridge and enjoy cold within a day or two.
Keywords: vegan dip, cashew dip, mushroom dip