Vegan Chili Cheese Dip

Name: Vegan Chili Cheese Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 1/2 Cups Cashews (Soaked for at least an hour, drained); 1 Orange Bell Pepper (Roughly Chopped); 1 Cup Unsweetened Dairy-Free Milk (I used almond); 2 tsp Chili Powder; 1/4 Cup Nutritional Yeast; 1/4 Cup Minced Onion; 2 Tbsp Taco Seasoning; 15 oz Can Black Beans (2 Cans rinsed and drained); 12 oz Fresh Salsa; Cilantro (Optional); Green Onions (Optional, sliced)

Christina Livengood

Prep 10 mins10m

Cook 15 mins15m

Serves 6

Ingredients

1 ½ cups Cashews (Soaked for at least an hour, drained)
1 Orange Bell Pepper (Roughly Chopped)
1 cup Unsweetened Dairy-Free Milk (I used almond)
2 tsps Chili Powder
¼ cup Nutritional Yeast
¼ cup Minced Onion
2 tbsps Taco Seasoning
15 oz cans Black Beans (2 Cans rinsed and drained)
12 oz Fresh Salsa
Cilantro (Optional)
Green Onions (Optional, sliced)

Instructions

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1
Drain and rinse the soaked cashews.
2
Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high powered blender (I use my Blend-Tec). Puree until thick and creamy, about .
3
In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about .
4
Add in the cheese sauce and stir to combine.
5
Season to taste with salt/pepper if needed.
6
Garnish as desired and serve.

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