Mmmmmmm, my old favorite! Come back better than ever ♥
- 1 15 oz. can White Beans - I used Cannellini
- 1 8 oz. Vegan Cream Cheese
- 1 8 oz. Vegan Sour Cream
- 2 cups fresh Mushrooms divided into cups and chopped - I used Baby Bellas
- 1/2 cup Nutritional Yeast
- Juice from 1 Lemon
- 1/2 tsp garlic powder or 1 clove diced
- 1 tsp dried Dill
- 1 Tbs. Old Bay Seasoning
- 1/2 tsp pepper (white or black)
- 1 tsp dry mustard
- a pinch of Cayenne Pepper or a few shakes of your favorite hot sauce
- 2 Tbs. Vegan Worcestershire Sauce (optional)
- 1/2 to 1 cup NON sweetened nut milk (the amount depends on how 'cheezy' you want the dip)
- 1 cup (+ 1/2 for topping) Shredded Vegan Cheddar Cheeze - I used Daiya brand
- Blend all the ingredients in a food processor or blender (*except the reserved mushrooms and cheddar cheeze) until smooth, about 30 seconds. Stir in the remaining mushrooms and cheeze.
- Pour the dip into an oven proof dish, maybe 8" X 8".
- Top with extra shredded cheeze if desired and bake, covered, @ 350 for 20 minutes. Remove foil and broil the top for 5 minutes to brown.
- Serve bubbling hot on top of sliced, toasted french bread, crackers or with sliced veggies like celery or peppers.
- Store covered, okay you won't have to 'store' it cause it will be all gone 😉
- If you can't get Vegan Cheddar Cheese, try adding in a little more Nutritional Yeast.
- If you can't get Vegan Cream Cheese, try plain, firm Tofu + 1 Tbs. Lemon juice and a pinch of Garlic powder.
- Add In's include Chopped Artichokes, Fresh Spinach, Shitake Mushrooms, a few Tbs. of vegan Mayo, red pepper, chopped onion......make sure that your add-ins are dry and well drained or you'll end up with a soup instead of dip.
“Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in 1939
Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that plied the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company in 1939, the year he fled Nazi Germany, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co in 1990 McCormick continues to offer Old Bay in the classic yellow can.Ironically, according to Gustav Brunn, he had worked for McCormick for a week before starting his own spice business. He claimed that he was fired when McCormick learned that he was Jewish.” – source Wikipedia
If you can’t find ‘Old Bay‘ seasoning where you live you can try making up your own homemade version. A good recipe is HERE. Check the ‘seafood’ section of your store if you can’t find it in baking. The celery seed and heat from traditional Old Bay really is the signature flavor for this traditional dipping sauce so don’t think you can side step the ingredients. Of course the dip itself would be great without those background notes but it definitely wouldn’t be anything like ‘Maryland’ crab dips. I wondered if I would miss the crab flavor when I ‘veganized’ this recipe. I’ve tasted the original seafood creaminess most of my life and I was surprise to find it very similar. It’s like pumpkin pie; you’re not really tasting pumpkin, you’re tasting the wonderful rich spices and the texture of the squash. So this seafoodless substitute is a great alternative to the traditional more expensive, more messy, more painful version.
Crab dips are usually served with a sliced, toasted hot French baguette but I find the veggies or crackers to be just as tasty a way to transport the creamy, spicy flavors of this dip to your mouth……... I wouldn’t turn down a hot baguette though, don’t get me wrong.
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