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Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed Mushrooms

January 16, 2017 By Richa 33 Comments

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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.

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Vegan Pizza Dip. Easy Pizza Dip with sauteed mushrooms, olives, pizza sauce and from scratch Vegan Cashew Mozzarella cream sauce. #Vegan #VeganRicha #Glutenfree #Recipe. Can be #soyfree | VeganRicha.com

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.

Vegan Pizza Dip. Easy Pizza Dip with sauteed mushrooms, olives, pizza sauce and from scratch Vegan Cashew Mozzarella cream sauce. Gluten-free Recipe. Can be soy-free. | VeganRicha.com

Vegan Pizza Dip. Easy Pizza Dip with sauteed mushrooms, olives, pizza sauce and from scratch Vegan Cashew Mozzarella cream sauce. Gluten-free Recipe. Can be soy-free. | VeganRicha.com

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

Vegan Pizza Dip. Easy Pizza Dip with sauteed mushrooms, olives, pizza sauce and from scratch vegan mozzarella cream sauce. #Vegan #VeganRicha #Glutenfree #Recipe. Can be #soyfree | VeganRicha.com

Video:

Print Recipe
4.8 from 5 votes

Vegan Pizza Dip

Vegan Pizza Dip. Easy Pizza Dip with sauteed mushrooms, olives, pizza sauce and from scratch vegan mozzarella cream sauce. Gluten-free Recipe. Can be soy-free
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer
Cuisine: fusion, Gluten-free, Vegan
Servings: 4
Calories: 131kcal
Author: Vegan Richa

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

Quick Pizza Sauce: 6 oz tomato paste, 2 tsp or more italian herbs to taste, 1/4 tsp salt, black pepper, 1 tsp olive oil, 2 tsp minced garlic, water to thin (3/4 to 1 cup). Mix everything and use.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Pizza Dip
Amount Per Serving
Calories 131 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 848mg37%
Potassium 629mg18%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 765IU15%
Vitamin C 13.5mg16%
Calcium 24mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

This!

“We have this kind of arrogance, that 8 million other species are there just for us. They are at our disposal..”

Filed Under: Appetizer Recipes, gameday, gluten free, soy free, superbowl Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Mia says

    January 16, 2017 at 6:22 am

    What a great idea!

    Reply
    • Richa says

      January 16, 2017 at 10:54 am

      Thanks Mia! Great to see you back on the blog 🙂

      Reply
      • Mia says

        January 16, 2017 at 9:52 pm

        Ha ha! Yes I’ve been busy on the testing blog and forgot about this one! I’ll be making the deep dish pizza tonight.

        Reply
  2. M says

    January 16, 2017 at 4:35 pm

    My 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

    Reply
    • Richa says

      January 17, 2017 at 10:06 am

      hope he loves it!

      Reply
  3. Kate says

    January 18, 2017 at 6:44 am

    5 stars
    I 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.

    Reply
    • Richa says

      January 18, 2017 at 7:17 am

      yay! awesome!

      Reply
  4. Abe says

    January 18, 2017 at 3:04 pm

    Anyway to make this cashew-free my wife is allergic to cashews.

    Thanks so much!

    Reply
    • Richa says

      January 18, 2017 at 4:45 pm

      how about macadamia nuts?

      Reply
  5. Christina says

    January 18, 2017 at 5:25 pm

    Do you need to soak the cashews at all?

    Reply
    • Richa says

      January 18, 2017 at 5:47 pm

      it depends on your blender. soak them for 15 minutes so they blend faster and make a smooth cream.

      Reply
  6. Carla says

    February 6, 2017 at 5:52 am

    This was fantastic! served it to a non vegan, non gf crowd and everyone loved it. Easy and delicious, will make again!

    Reply
    • Richa says

      February 6, 2017 at 10:30 am

      yay!!

      Reply
  7. Sandra Thompson says

    March 8, 2017 at 3:54 pm

    Is the cream sauce supposed to be runny before baking. I have a batch in the oven and am nervous it won’t set up.

    Reply
    • Richa says

      March 8, 2017 at 9:26 pm

      yes it is runny and thikens up because of the starch. Did it work out ?

      Reply
  8. Kate says

    June 6, 2017 at 8:20 am

    5 stars
    This 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!

    Reply
    • Richa says

      June 6, 2017 at 2:50 pm

      you can use the cauliflower alfredo or pumpkin seed alfredo in this. the cauliflower alfredo right after blending will work.

      Reply
      • Kate says

        June 7, 2017 at 12:49 am

        Thanks so much for your quick reply! I will give it a shot this weekend!

        Reply
  9. Sandra Thompson says

    August 4, 2017 at 3:07 pm

    5 stars
    I 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!!

    Reply
    • Richa says

      August 4, 2017 at 4:15 pm

      Awesome!!!

      Reply
  10. Beth says

    January 1, 2018 at 3:42 pm

    4 stars
    I 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.

    Reply
    • Richa says

      January 1, 2018 at 6:43 pm

      hmm, 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.

      Reply
  11. Jillian says

    March 25, 2018 at 8:45 pm

    This looks really good! Do you think you could make it ahead of time, store in the fridge and warm when ready? Thanks!

    Reply
    • Richa says

      April 1, 2018 at 6:26 pm

      Yes that should work

      Reply
  12. Nicole Dionne says

    January 24, 2019 at 1:01 pm

    5 stars
    Has anyone tried using this in a crockpot to keep it warm?

    Reply
    • Richa says

      January 24, 2019 at 1:26 pm

      i havent. It should be ok if the crockpot is not too hot else the cashew cream wills start sticking and browning

      Reply
  13. Nicole Dionne says

    January 24, 2019 at 1:44 pm

    That was what I was thinking, I have made this several times but always served it right away.

    Thank you for the quick reply.

    Reply
  14. Shelby says

    September 4, 2019 at 6:35 pm

    Hey 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!

    Reply
    • Richa says

      September 4, 2019 at 8:03 pm

      Yes, you can!

      Reply
  15. Christine Kobes says

    November 12, 2020 at 5:57 pm

    5 stars
    Two recipies in a row. The pizza dip was delicious. We are watching Thursday night football as we eat it!!!! The mozzarella cream was fantastic

    Reply
    • Vegan Richa Support says

      November 13, 2020 at 9:49 am

      Yay!!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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