• Prep Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4 Cups

Vegan Chili Cheese Dip

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 1/4 cup minced onion
  • 2 tablespoons taco seasoning
  • 2 (15 oz. cans) black beans, rinsed and drained
  • 12 oz. fresh salsa
  • Optional garnishes: cilantro, sliced green onions.


Drain and rinse the soaked cashews.
Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high powered blender. Puree until thick and creamy, about 3-4 minutes.
In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes.
Add in the cheese sauce and stir to combine.
Season to taste with salt/pepper if needed.
Garnish as desired and serve.

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