Vegan Chili Cheese Dip
Hands down the best dairy-free cheese sauce I’ve ever tasted. Spicy, meaty and cheesy, this is a dip to win over even the biggest chili cheese dip fans. Vegan, gluten-free and soy-free.
I take my role of “football snacks creator” very seriously. This dip, along with my air fryer cauliflower wings, mango salsa, vegan nachos, and air fryer black bean taquitos are some of my husband’s most requested items.
The proof is in the pudding on this one– I’ve served with vegan chili cheese dip recipe to hundreds and hundreds of people. At cooking demos, parties, game-day celebrations. It’s one of my go-to appetizers to please everyone.
Naturally vegan, incredibly cheesy and packed with flavor. You are going to love this recipe.
Table of Contents
Inspiration for this Vegan Chili Cheese Dip
If you’re looking for something a bit cheesier than traditional chips and salsa, then this dip is for you.
This dip was everything I wanted it to be and more. Sure, it’s gluten-free, vegan, and soy free, but it doesn’t taste like it– you know what I mean? It’s perfectly spicy, meaty, and creamy- without the usual suspects.
Instead of making a traditional vegan queso dip, we start with a base of blended cashews, peppers, and nutritional yeast. If this is your first time having a cashew-base sauce, let me first assure you that a.) it will not taste like cashews and b.) the results are mind-blowing.
Key Ingredient Notes
- Cashews: This is what makes the chili cheese dip so incredibly creamy, without using any sour cream, cream cheese, or other traditional dairy ingredients. Raw cashews are my preferred option here and if you use toasted or roasted cashews, then you may need to adjust final salt amounts.
- Orange bell pepper: Yellow bell pepper will also work, but do NOT use red or green, as they will change the color of this chili cheese dip.
- Nutritional yeast: If you are new to vegan cooking, then this ingredient may also be new to you. Also called “nooch” it’s what gives the dip a cheesy flavor without using and cheddar cheese.
- Fresh pico de gallo: I like the texture of pico de gallo, but you can use regular salsa here in a pinch.
How to Make This Vegan Chili Cheese Dip
Make your vegan cheese sauce
Puree the cashews, bell pepper, chili seasoning, salt and milk together in a blender until creamy and smooth. You may need to stop and scrape down the sides depending on the power of your blender.
Season the black beans
Warm the black beans in a skillet with fresh pico de gallo and taco seasoning. Add in the cheese sauce and warm through.
Now be prepared for the temptation of wanting to pour this sauce on just about everything you can get your hands on… chips, bowls of vegan chili, veggie burgers. No judgement for wanting to convert this into a cheesy chili soup and indulge with only a spoon.
Frequently Asked Questions
Fresh salsa, like a pico de gallo, is best for this chili cheese dip. I have used my canning salsa in this recipe in a pinch and while it’s good, I prefer the texture of fresh salsa with this chili cheese dip.
We love this chili cheese dip with chips, but it’s also great with taquitos, tacos and burrito bowls.
How do I soak cashews?
Soaking cashews makes them softer and easier to blend, but I know that’s not always possible when you want this dip ASAP. For a quick soak, I usually cover cashews in boiling water for 10 minutes, then drain and blend.
Nutritionally, this dip is a total game changer compared to regular cheese dips. Zero cholesterol, low in saturated fat, and high in protein, fiber, and zinc. Sorry, Ro*tel.
No hard feelings, but we totally upped the ante. Can’t wait for you to try it!
More Dip Recipes:
More Appetizer Recipes:
- Air Fryer Black Bean Taquitos
- Vegan Lentil Nachos
- Sourdough Cheeze-Its
- Crispy Buffalo Potatoes
- Tofu Spring Rolls
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Video
Dairy-Free Chili Cheese Dip
Equipment
- 1 Blender
Ingredients
- 1 1/2 cups cashews, soaked for at least an 1 hour, drained
- 1 orange bell pepper, roughly chopped
- 1 cup unsweetened dairy-free milk, I used almond
- 2 teaspoons chili powder
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 2 tablespoons taco seasoning, I make this recipe and store it in a airtight jar
- 2 15 oz. cans black beans, rinsed and drained
- 12 oz. fresh salsa, I use fresh homestyle salsa container or pico de gallo. Jarred salsa won’t be quite the same, but can work in a pinch
- Optional garnishes: cilantro, sliced green onions.
Instructions
- Make the Cheese Sauce: Drain and rinse the soaked cashews, then place the cashews, orange bell pepper, milk, chili powder, salt and nutritional yeast in a blender and puree until thick and creamy.
- In a large saucepan, over medium heat, add the taco seasoning, black beans, and fresh salsa Stir constantly until heated through, about 7-8 minutes.
- Add in the pureed cheese sauce and stir to combine.
- Season to taste with salt/pepper if needed. Garnish as desired and serve.
10/10! This was delicious and so much fun to eat! I sautéed 1/2 a white onion and diced cherry tomatoes together before adding in the beans and salsa (I used jarred salsa because I already had it in the cupboard.) I topped it with fresh cilantro. YUM! I will definitely be making it again!
I just realized I TOTALLY missed the sauteed white onion step! bummer. WIll make it again. FYI it’s not in the printed recipe, but glad I caught it in the video!