Vegan Homemade Chili Cheese Dip
Creamy, zesty, and packed with bold flavors, this Vegan Homemade Chili Cheese Dip is the ultimate plant-based party snack or game-day favorite! Made with wholesome ingredients like raw cashews for a velvety base, nutritional yeast for cheesy richness, and a vibrant blend of spices like smoked paprika and chili powder, this dip delivers a satisfying kick. Diced tomatoes with green chilies, black beans, and sweet corn add texture and hearty flavor, while fresh cilantro and optional jalapeños bring a bright, fresh touch. Ready in just 25 minutes, this dairy-free, gluten-free crowd-pleaser pairs perfectly with tortilla chips or veggie sticks, making it a guilt-free indulgence that's as delicious as it is nutritious. Perfect for dipping, sharing, and savoring!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1 cup Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 tablespoon Chili powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cumin
- 2 tablespoons Fresh lemon juice
- 1.5 cups Water
- 1 15-ounce can Canned diced tomatoes with green chilies
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned corn, drained
- 2 tablespoons Fresh cilantro, chopped
- 1 Jalapeño, seeded and finely diced (optional)
- 1 Avocado, diced (optional topping)
- 2 tablespoons Green onions, sliced (optional topping)
Instructions
Soak the raw cashews in water for at least 2 hours or preferably overnight. Drain and rinse the cashews before using in the recipe.
In a blender or food processor, add the soaked and drained cashews, nutritional yeast, garlic powder, onion powder, smoked paprika, chili powder, salt, ground cumin, fresh lemon juice, and 1.5 cups of water.
Blend on high speed until smooth and creamy. This should take about 2-3 minutes depending on the strength of your blender.
Transfer the cashew mixture to a medium saucepan and heat over medium heat, stirring constantly to prevent sticking, until it begins to thicken, about 5-7 minutes.
Once thickened, reduce the heat to low and stir in the canned diced tomatoes with green chilies, black beans, and corn. Mix well and heat through for another 2-3 minutes.
Remove the saucepan from the heat and stir in fresh chopped cilantro and diced jalapeño if using.
Serve the chili cheese dip warm, topped with optional diced avocado and sliced green onions. Serve with tortilla chips or your favorite gluten-free crackers.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4413 mg | 192% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 35.4 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4048 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
