Almond Mushroom Dip
INGREDIENTS
1 cup almonds
2 tablespoons olive oil
15-20 shitake mushrooms, sliced (or portabella)
1 small onion, diced
1/4 cup sake
2 cloves garlic
1 tsp Dijon mustard
1 medium potato, baked
2 tablespoons tamari
2 tablespoons nutritional yeast
1/2 tablespoon rosemary
Directions
Preheat oven to 350F (180C)
Grind the almonds in a blender or food processor until they reach a grainy to fine powder consistency. Do not grind them to an almond butter consistency. Remove from blender and set aside.
Saute the onions in one tablespoon of the olive oil in a skillet over medium heat until translucent.
Add the mushrooms and sauté until the mushrooms soften, about 1 minute.
Place mushrooms and onions in a food processor.
Scoop the potato flesh out of the potato skin and add to the food processor with the sake, garlic, Dijon mustard, tamari and nutritional yeast. Pulse
ingredients of the vegan dip together until all are mixed.
Add in the ground almonds and pulse until well combined.
Oil a loaf pan with the remaining tablespoon of olive oil and sprinkle the rosemary on the bottom and sides of the pan.
Pour in the almond-mushroom puree and smooth it evenly into the pan.
Bake the dip for one hour. The vegan spread will be done when it begins to shrink away from the sides of the loaf pan.
Remove from the oven and allow to cool in the loaf pan.
Serve this vegan appetizer warm or cold with homemade crackers or vegetable crudités.