Video
Dairy-Free 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.
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.
Notes
This recipe makes a lot! (See reviews below) To me, it's the perfect amount to take for a party or get-together but if you are serving this for 1-3, you may want to consider halving the recipe!
Nutrition
Serving: 1serving (1/4 cup)Calories: 54kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 176mgPotassium: 113mgFiber: 1gSugar: 1gVitamin A: 292IUVitamin C: 7mgCalcium: 20mgIron: 1mg