*This post may contain Amazon affiliate links, meaning if you choose to buy something off of one of my links, I may get a small compensation (at no extra cost to you). I will never recommend something I don't believe in.
Easy vegan cheesy bean dip is the perfect appetizer or dinner really.
We have used this dip to top tostadas or tacos and it pairs wonderfully.
When I first wanted to make a dip I was inspired by a dip my mom would make when I was a kid.
She didn’t home make food a lot so when she did cook I always enjoyed it.
Her dip is the one where you combine a can of chili with cream cheese and cheese (I would use vegan versions of course) and it is DELISH!
But I am trying to take things more plant-based when I can.
My vegan bean dip doesn’t taste like the above-mentioned dip, but it’s still tasty.
And eating it with guacamole takes it to another level of deliciousness and I think is a must pairing!
This easy vegan cheesy dip is made with vegan chili, refried beans, spices, and delicious cashew cheese. More details on this will be below.
Let’s talk about chili.
If you are oil-free and want to keep this oil-free you can either make your own chili or find a canned vegan, oil-free one. Which I have found in the store.
If you don’t care about oil-free you can use whatever your favorite can of chili is.
The cashew cheese is SO tasty and easy to make!
What do you need for this easy vegan cheesy bean dip?
- raw cashews
- sundried tomatoes
- nutritional yeast
- white miso
- apple cider vinegar
- onion powder
- mustard powder
- mashed potatoes or instant potatoes
- plant milk
- Beans Mix
- refried beans salsa
- chili powder
- onion powder
- vegan chili
How do you make this bean dip?
Throw all the cheese ingredients into a small blender or food processor and blend until smooth.
Take a medium bowl and combine the bean ingredients and stir.
Combine the cheese sauce and bean mixture and heat in the microwave until heated through.
Mine took around 3-4 minutes, stirring every minute or two.
You can serve now or this reheats great and has more time for the flavors to blend the next day.
I would definitely serve this with your favorite guacamole and chips. It can also be used in burritos or tacos.
- 1/2 cup raw cashews
- 1 TB sundried tomatoes
- 2 TB nutritional yeast
- 1/2 TB white miso
- 1/2 TB apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/8 tsp turmeric
- 1/4 cup mashed potatoes or instant potatoes
- 1/4 cup plant milk
- 1 can refried beans
- 3/4 cup salsa
- 1 TB chili powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1 can vegan chili
- Throw all the cheese ingredients into a small blender or food processor and blend until smooth.
- Take a medium bowl and combine the bean ingredients and stir.
- Combine the cheese sauce and bean mixture and heat in the microwave until heated through. Mine took around 3-4 minutes, stirring every minute or two.
- You can serve now or this reheats great and has more time for the flavors to blend the next day. I would definitely serve this with your favorite guacamole and chips. It can also be used in burritos or tacos.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1169mgCarbohydrates: 37gFiber: 9gSugar: 5gProtein: 12g
The calories are computer generated and may not be 100% accurate.