Mushroom Dip

Mushroom Dip

Raw Mushroom Dip 

Really easy and very tasty. Great on a platter with chopped vegetables.

Dairy free, gluten free, egg free, sugar free, nut free, raw, vegan, plant based




2 cups cashews (soaked on water over night)

1 lemon, Juiced

1 tablespoon olive oil

2 cloves of garlic crushed

1 teaspoon onion powder

½ teaspoon chili flakes

Salt and pepper


1 1/2 cup of chopped mushrooms (soaked in Tamari and Maple overnight)

¼ cup Tamari

¼ cup Maple Syrup

Sesame seeds for decoration



Slice the mushrooms and soak in a mixture of tamari and maple overnight for maximum flavour. To male the dip drain and rinse the cashews and place in blender. Add some fresh water if the cashews are too thick to puree. Add the remaining ingredients except mushrooms and puree until smooth with no graininess. Drain and keep the liquid from the mushrooms. Leave a few mushrooms aside for display. Add the mushrooms to the dip and blend until your desired texture, I like mine a little chunky. Add some more mushroom liquid if you like a softer dip. Serve fresh in a display bowl decorated with mushroom and sesame seeds.


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