Easy Vegan Chili Cheese Dip

Finding a crowd-pleasing party dip that works for everyone’s dietary needs can feel like mission impossible. Between dairy-free friends, plant-based family members, and those who just want something that actually tastes good, the struggle to please everyone is real – especially when you’re trying to recreate a classic like cheese dip.

That’s where this vegan chili cheese dip comes to the rescue: it’s creamy, satisfying, and so close to the original that even die-hard cheese lovers won’t believe it’s dairy-free. Plus, it comes together in just minutes using ingredients you can easily find at any grocery store.

What Kind of Cashews Should I Use?

Raw cashews are your best bet for this dip since they have a neutral flavor that won’t compete with the other ingredients. While roasted cashews might seem tempting, they’ll give your dip a distinctly nutty taste that could overpower the cheesy flavor we’re trying to achieve. You’ll find raw cashews in most grocery stores either in the bulk section or the baking aisle – just make sure they’re not salted or seasoned in any way. Don’t skip the soaking step, as it helps the cashews blend into a super creamy consistency. If you’re in a hurry, you can quick-soak them in hot water for about 30 minutes instead of the full hour.

Options for Substitutions

This vegan dip is pretty flexible and you can make several swaps depending on what you have in your pantry:

• Cashews: Cashews create the creamy base, but you can use blanched almonds or raw sunflower seeds instead. Just soak them a bit longer (about 4 hours) to get that smooth texture. Raw macadamia nuts also work great but are pricier.
• Orange bell pepper: Any color bell pepper works fine here – red, yellow, or even green. If you’re out of fresh peppers, you can use 4-5 jarred roasted red pepper strips instead.
• Almond milk: Any unsweetened non-dairy milk works well – try soy milk, oat milk, or cashew milk. Just avoid coconut milk as it can add an unwanted coconut flavor.
• Nutritional yeast: This ingredient gives the cheesy flavor, so it’s best not to skip it. But if you must, you can use 2 tablespoons of white miso paste for a similar savory taste.
• Black beans: Feel free to swap with pinto beans, kidney beans, or any combination of these. Just make sure to rinse and drain them well.
• Fresh salsa: Jarred salsa works just fine here. You can also use a can of drained diced tomatoes mixed with some chopped onions, jalapeños, and lime juice.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegan chili cheese dip is not soaking your cashews long enough – they need at least an hour (or better yet, overnight) in water to achieve that creamy, cheese-like consistency when blended.

Another common error is over-blending the cashew mixture, which can make it too thin and runny – instead, blend in short pulses until you reach a smooth consistency, stopping to scrape down the sides of the blender as needed.

Temperature control is crucial when heating this dip – cooking it on too high heat can cause the cashew mixture to separate or become grainy, so keep it on medium-low and stir frequently.

For the best texture, drain and rinse your black beans thoroughly to remove excess starch, and if using jarred salsa, strain off some liquid first to prevent your dip from becoming too watery.

What to Serve With Vegan Chili Cheese Dip?

This hearty dip calls for all kinds of fun dipping options to make your snack time extra special! Tortilla chips are the classic choice – go for the sturdy, restaurant-style ones that won’t break when you scoop up this thick and creamy dip. For a fresher approach, cut up some crunchy vegetables like carrots, celery, bell peppers, or cucumber spears, which add nice color to your spread and keep things light. If you’re hosting a party, try serving it alongside some warm soft pretzels or toasted pita triangles for something different. You can even use this dip as a topping for baked potatoes or spread it on burger buns for a creative twist!

Storage Instructions

Keep Fresh: This tasty vegan dip stays good in an airtight container in the fridge for up to 5 days. The flavors actually get even better after a day or two as everything mingles together! Just give it a good stir before serving again, as it might thicken up a bit in the fridge.

Freeze: You can freeze portions of this dip in freezer-safe containers for up to 3 months. Keep in mind that the texture might change slightly after thawing, but it’s still perfectly good to eat. I like to freeze it in smaller portions so I can thaw just what I need.

Prep Ahead: Want to save some time? Soak your cashews overnight in the fridge, and prep your fresh ingredients the day before. When you’re ready to make the dip, just blend everything together. If the dip seems too thick after being stored, thin it out with a splash of non-dairy milk until you reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 45-50 g
• Fat: 60-70 g
• Carbohydrates: 150-160 g

Ingredients

• 1 1/2 cups cashews, soaked for at least an hour, then drained
• 1 orange bell pepper, chopped roughly
• 1 cup almond milk or similar unsweetened non-dairy milk
• 2 teaspoons chili powder
• 1/4 cup nutritional yeast
• 1/2 teaspoon salt
• 2 tablespoons homemade taco seasoning
• 2 cans (15 oz each) of black beans, rinsed and drained
• 12 oz fresh salsa (or pico de gallo; jarred salsa is an option if needed)

Step 1: Prepare the Cashew Blend

Drain and rinse the soaked cashews thoroughly.

Place the cashews in a high-powered blender along with orange bell pepper, milk, chili powder, salt, and nutritional yeast.

Blend everything together until you achieve a thick and creamy consistency, which should take about 3-4 minutes.

Step 2: Cook the Bean and Salsa Mixture

In a large saucepan over medium heat, add the taco seasoning, black beans, and fresh salsa.

Stir constantly to combine the ingredients and allow them to heat through, which should take approximately 7-8 minutes.

Ensure that the mixture is evenly warmed and well-mixed.

Step 3: Combine the Cheese Sauce with the Bean Mixture

Once the bean and salsa mixture is heated through, pour in the pureed cheese sauce from the blender.

Stir the mixture well to combine and ensure the flavors are well integrated.

If needed, season with additional salt and pepper to taste.

Step 4: Serve and Garnish

Once everything is combined and seasoned to your liking, garnish the dish with your desired toppings.

Serve hot, and enjoy the rich and flavorful combination of the creamy cheese sauce and the savory bean mixture.