Dairy-Free Chili Cheese Dip
Try this Dairy-Free Chili Cheese Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup minced onion
- 1/4 cup nutritional yeast
- 1 1/2 cups cashews soaked for at least an 1 hour drained
- 1 orange bell pepper roughly chopped
- 1 cup unsweetened dairy-free milk (i used almond)
- 2 tsp. chili powder
- 2 tbsp. taco seasoning (i make this recipe and store it in
- 2 15 oz. cans black beans rinsed an drained
- 12 oz. fresh salsa (i used the fresh homestyle salsa
- optional garnishes: cilantro sliced green onions.
- Carbohydrate 6.39626666968062 g
- Cholesterol 0 mg
- Fat 0.503766667029603 g
- Fiber 2.39766666538306 g
- Protein 3.98733333635517 g
- Saturated Fat 0.0690633333802784 g
- Serving Size 1 1 cup (50g)
- Sodium 5.66000000394496 mg
- Sugar 3.99860000429756 g
- Trans Fat 0.191850000113063 g
- Calories 40 calories
Drain and rinse the soaked cashews.Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high powered blender (I use my Blend-Tec). Puree until thick and creamy, about 3-4 minutes.In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes.Add in the cheese sauce and stir to combine.Season to taste with salt/pepper if needed.Garnish as desired and serve.
