Sprouted Sunflower-Champignons Cream Dip (Vegan)

AUGUST 18, 2020

I Think You Would Have Never Guessed This Dip Is Based On Soaked Sunflower Seeds & Champignons..

Honestly, I was so surprised by the flavor if this cream dip the first time I had it. It tastes so sweet - naturally! Even though, it is based on champignons. My favorite way to serve it is either in a mixed salad bowl (rainbow bowl), on a veggie taco like I did here or on top of a wholegrain slice of bread, alongside with more greens and a mildly sour fruit which balances the natural sweet flavor of the cream dip. 

Do You Need To Soak The Sunflower Seeds Beforehand?

Experts in the raw, vegan, wholegrain field say: Yes, you should always soak your nuts, seeds and grains as they all contain phytic acids and enzyme inhibitors. Soaking helps to break down the natural plant compounds and results in an increased mineral availability and improved digestibility. I recommend you to soak the sunflower seeds 6-8h in water before prepping the dip. 

However, I am a firm believer in taking firsts steps into the right direction. Therefore, I truly believe that it's better to eat regular (unsoaked) "wholegrains" than eating none - if consumed in moderate amounts. If you're vegan/ vegetarian and your diet naturally contains loads of whole grains, legumes, seeds and nuts, you should definitely soak them in my opinion.

More Veggies. More Dips. More Salsas & Spreads?

Ready to explore more deliciously healthy, plant-based veggie dips? Here are some of my favs, apart from this wholesome, vegan Sunflower-Champignons Cream Dip: 

- The perfect Spring Spread - Wild Garlic Pesto

- Vegan Cashew-Mustard Dip 

- Nutrient-loaded Red Bell Pepper Hummus

- Protein-loaded Spirulina Hummus

- Authentic Mexican Guacamole

Share Your Sprouted Sunflower Seed Love With Me

I hope you enjoy this delicious Sunflower-Champignons Cream Dip just like I do every time I prep it. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

This article contains affiliate links (paid and unpaid). 

Sprouted Sunflower-Champignons Cream Dip (Vegan)
8-10 SERVINGS PREP TIME : 20 min COOK/REST TIME : 10 min
Until I've tried this super creamy champignons cream dip, I wouldn't have thought that mushrooms can have such a natural sweet flavor when combined with onions and cashew. This dip is pure heaven on a wholegrain slice of bread and a slightly sour fruit which balances the natural sweetness of the cream. My summer favorite are currants. In fall, I recommend olives and pear.
INGREDIENTS PREPARATION
INGREDIENTS :
    • VEGAN SUNFLOWER-MUSHROOM DIP (CHAMPIGNONS DIP) :
    • -  
      250g Champignons
    • -  
      2 medium red onions
    • -  
      1 garlic clove (minced)
    • -  
      200g sunflower seeds (thoroughly rinsed; ideally soaked for 6-8h)
    • -  
      20g olive oil + add. oil to fry onions and mushroom
    • -  
      50g Cashew Butter (100% Cashews)
    • -  
      50 ml water
    • -  
      Spices:
    • -  
      5g salt & pepper according to taste
    • TOPPINGS :
    • -  
      Ideal is a slightly sour fruit, such as currants (Alternative: Olives & Pear)
    • -  
      Microgreens
PREPARATION :
  1. Champignons Dip preparation: Wash your mushrooms thoroughly, then cut them into small slices. Then, cut the onions into small pieces.
  2. Heat a frying pan, add the minced garlic and the mushrooms and fry until golden-brown. Then, add the mushrooms and fry them as well.
  3. Once, your mushrooms are ready, let the mix cool for a bit, then transfer everything into a food processor. Add the remaining ingredients and mix for 4-5 min or until creamy.

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