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vegan bean dip
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5 from 3 votes

Vegan Bean and Cheese Dip

This easy vegan bean and cheese dip is healthy and made with tasty homemade cashew cheese. Plus, this bean dip is oil free.
Prep Time12 minutes
Cook Time2 minutes
Total Time14 minutes
Course: All Recipes
Cuisine: American
Servings: 6
Calories: 259kcal

Ingredients

Cheese sauce

  • ½ cup raw cashews
  • 1 TB sundried tomatoes
  • 2 TB nutritional yeast
  • ½ TB white miso
  • ½ TB apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon paprika
  • teaspoon turmeric
  • ¼ cup mashed potatoes or instant potatoes
  • ¼ cup plant milk

Beans

  • 1 can refried beans
  • ¾ cup salsa
  • 1 TB chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • 1 can vegan chili

Instructions

  • 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 it 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.

Notes

See blog post for recipe Q&A

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 37g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 1169mg | Fiber: 9g | Sugar: 5g