Take this vegan taco dip to a party, watch your friends devour it, and then tell them it's vegan! This irresistible dip is packed with dairy-free goodness, spicy flavor, and sure to be a hit.
- 2 cups raw cashews, soaked in water 4-8 hours, drained and rinsed
- 2-4 tablespoons unflavored and unsweetened non-dairy milk
- 2 tablespoons lemon juice
- 1 tablespoon chili powder
- ½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon ancho chile powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 cup sliced black olives
- ½ cup chopped fresh cilantro
- ½ cup chopped scallions
- Tortilla chips, for serving
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Place the cashews, 2 tablespoons of milk, lemon juice, chili powder, cumin, paprika, ancho chile powder, onion powder, garlic powder, oregano, salt and pepper into the bowl of a food processor fitted with an s-blade.
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Blend the mixture until smooth, stopping to scrape down the sides of the bowl as needed, and adding an additional 2 tablespoons of milk if needed. This can take a few minutes, depending on how powerful your food processor is.
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Spread the cashew mixture onto a plate and top with peppers, olives, cilantro and scallions.
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Arrange chips on the plate surrounding the dip. Serve.
Nutrition information does not include chips.