Empty My Fridge
Easy Vegan Pizza Dip with Herbed Mushrooms
Ingredients
- Jar pizza sauce12 oz
- Tomato · thinly sliced1
- Olive · sliced¼ cups
- Basil · chopped2 tbsp
- Olive oil2 tsp
- Onion½
- Mushroom · sliced8 oz
- Thyme¼ tsp
- Salt¼ tsp + ½–¾ tsp
- Pepper flakes¼ tsp
- Cashew⅓ cups
- Tapioca starch1 ½–2 tbsp
- Garlic · roasted2 cloves
- Lemon1 tsp
- Extra virgin olive oil2 tsp
- White miso½ tsp
- Nutritional yeast1 tbsp
Instructions
- Heat the oil in a skillet over medium heat. Add the onion and cook 2 minutes, then add the mushrooms and toss. Cover partially and cook 7 minutes.
- Stir in the thyme, salt and pepper flakes. Cook another 3 to 4 minutes until golden.
- Drain the cashews if soaked. Blend them with the remaining cream ingredients until smooth, taste and adjust salt and tang, then set aside. Add more salt if you left out the miso.
- Preheat the oven to 400°F (200°C).
- In a loaf pan or small baking dish, spread some pizza sauce, then some of the cashew cream. Spread the mushroom mixture over the cream.
- Add another layer of pizza sauce and another of cashew cream. Scatter olives over the top.
- Arrange tomato slices on top and sprinkle with salt and thyme or oregano.
- Bake at 400°F (200°C) for 25 minutes.
- Top with fresh basil and pepper flakes and serve hot with bread, garlic bread or warm pita.
Summarized from Vegan Richa's video. Watch it for the details.
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