Cheesy, gooey, sweet, melting deliciousness… but make it vegan? This is our take on a vegan crab dip, using our Enoki Mushroom Snow Crab.

Category	Servings	Time
Dips & Spreads, Appetizer	6-8 people	35 minutes

Ingredients

• 1 cup vegan cream cheese at room temperature. Either pre-bought or DIY works (we love this recipe from The Hidden Veggies)
• 1/4 cup vegan mayonnaise (we love Earth Island)
• 1/4 cup vegan sour cream (one of our faves is Follow Your Heart’s Dairy-Free Sour Cream, or you can make your own)
• 2 cloves garlic, minced
• 3 sprigs of green onions, chopped
• 1/2 teaspoon of celery salt
• 1/2 teaspoon of paprika
• 1/4 teaspoon salt
• 1 small lemon or ½ large lemon, juiced
• 1 cup vegan shredded cheddar cheese (Farm Boy has a great one)
• 1 teaspoon hot sauce, to taste (adjust according to your taste)
• 2 tins of Seed to Surf’s Enoki Mushroom Snow Crab, drained

Instructions

1. Preheat the oven to 350 degrees F.
    
2. Add your vegan cream cheese to a mixing bowl and beat until smooth (you may be able to omit this step with a homemade cream cheese recipe). Stir in your vegan mayonnaise, vegan sour cream, chopped garlic, chopped green onion, paprika, celery salt, sea salt, soy sauce, and lemon juice.
   
   
3. Add ¾ cup of your cheddar cheese and hot sauce and mix until smooth (make sure you save ¼ on the side). Once melted, stir in your drained tins of Enoki Mushroom Snow Crab.
   
   
4. Spread into a traditional pie dish or similar size baking pan and sprinkle remaining ¼ cup of vegan cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly. Take out, let cool for 5 minutes, and enjoy!

 

Note: This is a veganized version of a recipe shared by Tastes Better From Scratch.