Cheesy Vegan Taco Dip

5 from 1 vote

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.

Prep Time20

Soak time4

Total Time20

Course: Appetizer

Cuisine: American, Mexican

Servings:

Calories: 248kcal

Author: Alissa Saenz

Ingredients

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

Instructions

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.
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.
Spread the cashew mixture onto a plate and top with peppers, olives, cilantro and scallions.
Arrange chips on the plate surrounding the dip. Serve.

Notes

Nutrition information does not include chips.

Nutrition