Vegan Pizza Dip. Easy Pizza Dip with sauteed mushrooms, olives, pizza sauce and from scratch Vegan Cashew Mozzarella cream sauce. Cheesy and Stringy. Gluten-free Recipe. Can be soy-free.
SuperBowl is just around the corner. Sadly Seahawks wont be there this year and Russell will be missed.
I whipped up this Pizza dip in the half time of the last game. At the end of the video, Chewie was barking away because of the high energy of the last quarter. He knows when his daddy is worked up. We ate half of the dip with the warmed up mini wheat pita breads and later used the rest to make pizza grilled sandwiches! Dip between 2 slices, with some other veggies and greens thrown in, grill and serve.
There are layers of Pizza sauce, sauteed herbed mushrooms and onions, vegan mozzarella style cream sauce, layered with some tomato slices, olives and finished with fresh basil and pepper flakes. The cream sauce has starches that thicken and do their starchy thing during the baking. When the dip is hot out of the oven, there is a cheesy stringy texture and flavor all mixed up with the pizza sauce and mushrooms and olives. All the mess that a pizza dip should be.
More Gameday options from the blog
- Baked Garlic Fries with Garlic Tahini Sauce.
- Cucumber Turmeric hummus sesame Mint bites.
- Spicy Pepper Crisp Cauliflower bites with celery ranch
- Sweet Potato Fries (Baked) with Vegan Chipotle Ranch
This dip is Easy, Amazing, and versatile. Creamy cheesy mozzarella cream layered with loads of tomato sauce, If you make it, let me know how it turned out in the comments below and tag me on Instagram!! So Stringy…
You can also make this into a pizza pot pie! Add some veggie layer and top with biscuits. Bake for 30 to 40 minutes until the biscuits are golden
Video:
Vegan Pizza Dip
Ingredients
- 12 oz (340.2 g) jar pizza sauce see quick sauce recipe below
- 1 (1 ) tomato thinly sliced
- 1/4 cup (33.75 g) sliced olives
- 2 tbsp chopped fresh basil
Mushroom onion Mix:
- 2 tsp olive oil
- 1/2 (0.5 ) medium onion
- 8 oz (226.8 g) sliced white or cremini mushrooms or a combination with portabella and shiitake
- 1/4 tsp (0.25 tsp) dreid thyme
- 1/4 tsp (0.25 tsp) salt or more salt
- 1/4 tsp (0.25 tsp) pepper flakes
Mozzarella Cream Sauce:
- 1/3 (0.33 ) heaping cup raw cashews soaked for 5 mins in warm water if needed
- 1.5 tbsp tapioca starch
- 1 tbsp potato starch or use more tapioca
- 2 cloves roasted garlic or 1 small raw garlic clove
- 1 tsp lemon juice
- 2 tsp extra virgin olive oil
- 1/2 tsp (0.5 tsp) white miso use chickpea miso to make soy-free or omit
- 1/2 to 3/4 tsp salt
- 1 tbsp or more nutritional yeast
- 3/4 cup (188 ml) + 2 tbsp water
Instructions
- Make the mushroom onion saute: Heat oil in a skillet over medium heat. Add onion and cook for 2 minutes. Add mushrooms and toss well. Cook partially covered for 7 minutes. Add thyme, salt and pepper flakes and mix well. Cook for another 3 to 4 minutes or until golden.
- Drain the cashews if soaked. Blend all the ingredients under mozzarella cream, Taste and adjust salt and tang and set aside. If you omitted the miso, you might need to add more salt. Prep the rest of the ingredients. Preheat the oven to 400 degrees F / 200ºc.
- In a loaf pan, or other small baking dish, Add some of the pizza sauce and spread it out, then a some of the mozzarella cream. Distribute the mushroom mixture over the cream.
- Add another layer of pizza sauce, another layer of mozzarella cream. Sprinkle olives all over.
- Place tomato slices on top. Sprinkle salt, thyme or oregano.
- Bake at 400 deg F / 200ºc for 25 minutes.
- Sprinkle fresh basil and pepper flakes on top. Serve hot with crusty bread, garlic bread or pita bread. I use mini wheat pitas that have been warmed in the oven in the last 5 minutes of the dip bake time.
Video
Notes
Nutrition
This!
“We have this kind of arrogance, that 8 million other species are there just for us. They are at our disposal..”
Mia says
January 16, 2017 at 6:22 amWhat a great idea!
Richa says
January 16, 2017 at 10:54 amThanks Mia! Great to see you back on the blog 🙂
Mia says
January 16, 2017 at 9:52 pmHa ha! Yes I’ve been busy on the testing blog and forgot about this one! I’ll be making the deep dish pizza tonight.
M says
January 16, 2017 at 4:35 pmMy partner is on a sofa food diet for tmj for three months
He loves pizza
This will be perfect (minus the dippers he can eat the dip! ) thanks
Richa says
January 17, 2017 at 10:06 amhope he loves it!
Kate says
January 18, 2017 at 6:44 amI just made this last night and it was delicious! Everyone loved it. Thanks for the great recipe! I added in green peppers with the onions/mushrooms and used corn starch instead because I didn’t have potato/tapioca starch.
Richa says
January 18, 2017 at 7:17 amyay! awesome!
Abe says
January 18, 2017 at 3:04 pmAnyway to make this cashew-free my wife is allergic to cashews.
Thanks so much!
Richa says
January 18, 2017 at 4:45 pmhow about macadamia nuts?
Christina says
January 18, 2017 at 5:25 pmDo you need to soak the cashews at all?
Richa says
January 18, 2017 at 5:47 pmit depends on your blender. soak them for 15 minutes so they blend faster and make a smooth cream.
Carla says
February 6, 2017 at 5:52 amThis was fantastic! served it to a non vegan, non gf crowd and everyone loved it. Easy and delicious, will make again!
Richa says
February 6, 2017 at 10:30 amyay!!
Sandra Thompson says
March 8, 2017 at 3:54 pmIs the cream sauce supposed to be runny before baking. I have a batch in the oven and am nervous it won’t set up.
Richa says
March 8, 2017 at 9:26 pmyes it is runny and thikens up because of the starch. Did it work out ?
Kate says
June 6, 2017 at 8:20 amThis looks amazing!
Do you think it would be possible to make this nut free? Maybe using sunflower seeds? I am allergic to all nuts 🙁
Thanks!
Richa says
June 6, 2017 at 2:50 pmyou can use the cauliflower alfredo or pumpkin seed alfredo in this. the cauliflower alfredo right after blending will work.
Kate says
June 7, 2017 at 12:49 amThanks so much for your quick reply! I will give it a shot this weekend!
Sandra Thompson says
August 4, 2017 at 3:07 pmI made this for a potluck and it was a hit with everyone. I also used the cashew cheese for a baked ziti dish (I heated it up a bit to thicken it first) and liked it better than my usual Mozerella recipe. Thanks for this!!
Richa says
August 4, 2017 at 4:15 pmAwesome!!!
Beth says
January 1, 2018 at 3:42 pmI made this today, as part of our traditional New Year’s Day all-day snack party. The dip tastes delicious, but the mozzarella sauce is very runny, and did not thicken after cooking 🙁 I used all tapioca starch.
Richa says
January 1, 2018 at 6:43 pmhmm, did you use cashews? I am not sure why it didnt thicken. Maybe it needed a bit more tapioca if there was more moisture in the tomato sauce that would add a bit to the cream as well during baking. You can bake it longer and some moisture will dry out and help in thickening. Or transfer the dip to a bread bowl and bake to warm through again. The bread will absorb some moisture.
Jillian says
March 25, 2018 at 8:45 pmThis looks really good! Do you think you could make it ahead of time, store in the fridge and warm when ready? Thanks!
Richa says
April 1, 2018 at 6:26 pmYes that should work
Nicole Dionne says
January 24, 2019 at 1:01 pmHas anyone tried using this in a crockpot to keep it warm?
Richa says
January 24, 2019 at 1:26 pmi havent. It should be ok if the crockpot is not too hot else the cashew cream wills start sticking and browning
Nicole Dionne says
January 24, 2019 at 1:44 pmThat was what I was thinking, I have made this several times but always served it right away.
Thank you for the quick reply.
Shelby says
September 4, 2019 at 6:35 pmHey this looks great! Do you think I could add some vegan pepperoni slices to it? Do you think that would throw anything off or suit all the other flavours in this? Thanks!
Richa says
September 4, 2019 at 8:03 pmYes, you can!