Easy Vegan Chili Cheese Dip Recipe
Introduction
Looking for a delicious party dip that everyone can enjoy? This easy vegan chili cheese dip delivers creamy, cheesy flavor without any dairy, making it perfect for plant-based diets and cheese lovers alike. Ready in just 20-30 minutes, it’s a versatile and satisfying snack for any occasion.
Ingredients
- 1 1/2 cups raw cashews, soaked for at least an hour, then drained
- 1 orange bell pepper, chopped roughly
- 1 cup almond milk or any unsweetened non-dairy milk
- 2 teaspoons chili powder
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 2 tablespoons homemade taco seasoning
- 2 cans (15 oz each) black beans, rinsed and drained
- 12 oz fresh salsa or pico de gallo (jarred salsa can be used)
Instructions
- Step 1: Drain and rinse the soaked cashews thoroughly. Place the cashews, orange bell pepper, almond milk, chili powder, salt, and nutritional yeast in a high-powered blender. Blend until you achieve a thick and creamy consistency, about 3-4 minutes.
- Step 2: In a large saucepan over medium heat, combine the taco seasoning, black beans, and fresh salsa. Stir constantly and heat through for 7-8 minutes, ensuring the mixture is evenly warmed and well-mixed.
- Step 3: Pour the blended cashew cheese sauce into the heated bean and salsa mixture. Stir well to combine and integrate the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Step 4: Serve the dip hot, garnished as desired. Enjoy with tortilla chips, fresh vegetables, or your favorite dipping sides.
Tips & Variations
- Use raw cashews for the best creamy base; quick-soak in hot water for 30 minutes if short on time.
- Swap cashews with blanched almonds or raw sunflower seeds (soak longer) for a different nutty flavor.
- Any bell pepper color works; roasted red peppers are a great jarred alternative.
- Try soy, oat, or cashew milk instead of almond milk; avoid coconut milk to prevent a coconut taste.
- Substitute nutritional yeast with white miso paste for a similar savory note.
- Replace black beans with pinto or kidney beans if preferred.
- Use jarred salsa or a mixture of diced tomatoes, onions, jalapeños, and lime juice if fresh salsa isn’t available.
Storage
Store the dip in an airtight container in the refrigerator for up to 5 days. The flavors deepen after a day or two; stir well before serving again. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and stir well; add a splash of non-dairy milk if the texture is too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted cashews instead of raw cashews?
Raw cashews are recommended as they have a neutral flavor that blends into a creamy, cheesy texture. Roasted cashews may add a nutty taste that can overpower the dip’s flavor.
How can I make this dip spicier?
Add extra chili powder or mix in some finely chopped jalapeños or hot sauce to increase the heat to your preference.
PrintEasy Vegan Chili Cheese Dip Recipe
This easy vegan chili cheese dip is a creamy, savory, and spicy party favorite that pleases both vegan and non-vegan guests. Made with soaked raw cashews, nutritional yeast, black beans, and fresh salsa, it replicates the classic cheesy dip flavor without dairy. Perfect for game days or get-togethers, it comes together quickly with wholesome, plant-based ingredients for a protein-packed and satisfying snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 4 cups of dip, serving approximately 8-10 people 1x
- Category: Dip
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Cashew Cheese Base
- 1 1/2 cups raw cashews, soaked for at least an hour, then drained
- 1 orange bell pepper, chopped roughly
- 1 cup unsweetened almond milk (or soy, oat, cashew milk)
- 2 teaspoons chili powder
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
Bean and Salsa Mixture
- 2 tablespoons homemade taco seasoning
- 2 cans (15 oz each) black beans, rinsed and drained
- 12 oz fresh salsa or pico de gallo (jarred salsa can be substituted)
Instructions
- Prepare the Cashew Blend: Drain and rinse the soaked cashews thoroughly. Place the cashews, chopped orange bell pepper, almond milk, chili powder, salt, and nutritional yeast in a high-powered blender. Blend for 3-4 minutes until a thick and creamy consistency is achieved, scraping down the sides as needed.
- Cook the Bean and Salsa Mixture: In a large saucepan over medium heat, combine the taco seasoning, rinsed black beans, and fresh salsa. Stir constantly and allow the mixture to heat through evenly for about 7-8 minutes, ensuring the flavors meld together.
- Combine the Cheese Sauce with the Bean Mixture: Pour the pureed cashew cheese sauce into the heated bean and salsa mixture. Stir well to combine and integrate all the flavors. Adjust seasoning with additional salt and pepper if desired.
- Serve and Garnish: Once combined and seasoned, garnish the dip with toppings of your choice. Serve hot with tortilla chips, fresh vegetables, pretzels, or pita wedges for dipping and enjoy the creamy, spicy vegan chili cheese dip.
Notes
- Use raw cashews for a neutral flavor; avoid roasted or salted nuts.
- Soak cashews for at least 1 hour or overnight for creaminess; quick soak in hot water for 30 minutes if short on time.
- Blend in short bursts to avoid a runny dip.
- Cook on medium-low heat and stir frequently to prevent separation or graininess.
- Drain and rinse black beans well to reduce starch and watery consistency.
- If using jarred salsa, strain excess liquid to avoid thinning the dip.
- Store in airtight container in fridge for up to 5 days; flavors improve after a day.
- Freeze in portions for up to 3 months; thaw gently and stir before serving.
- Variations: swap cashews for soaked almonds or sunflower seeds, different colored bell peppers, or alternate beans like pinto or kidney.
Keywords: vegan cheese dip, chili cheese dip, plant-based dip, vegan party dip, dairy-free cheese sauce, cashew cheese dip, black bean dip, game day dip, vegan appetizer
