Yummy Dip for Vegetables and Crackers
1 cup chopped button mushrooms (I ended up with 3/4 cup cooked)
1/4 cup vegan mayo (Nayonaise or Vegenaise)
1/2 teaspoon or more vegan parmesan** (optional)
1 tablespoon Silk creamer or regular soy milk
1/2 teaspoon dried dill weed
1/2 teaspoon to 1 teaspoon lemon juice
salt to taste
pepper to taste
I made this recipe to go with cooked artichokes but it is good on raw vegetables with pita bread or crackers also!
Sauté mushrooms in olive oil or margarine until golden and cooked.
Place mushrooms in food processor with mayo and vegan parmesan and blend until slightly chunky or very smooth (your choice).
Put mixture back in sauté pan and add the rest of the ingredients and heat until warm. Alter amounts of ingredients to suit your taste.
Serve and enjoy!
**I made a quick vegan parmesan by grinding almonds, nutritional yeast, garlic powder, and salt, to taste. It livens up Caesar dressings, pasta, pizza, etc. This is a recipe most people can make if they can't find commercial vegan parmesan)