Ingredients
Cashew Cheese Sauce
- 1 1/2 cups cashews (soaked in hot water for 30 minutes, then drained)
- 1 large orange bell pepper (roughly chopped)
- 1 cup unsweetened non-dairy milk (such as unsweetened almond milk)
- 1/4 cup nutritional yeast
- 2 tsp chili powder
- 1/2 tsp salt
Chili Base
- 2 cans black beans (rinsed and drained)
- 2 tbsp homemade taco seasoning
- 12 oz fresh salsa (medium heat)
Instructions
- Prepare the Cashew Blend: Drain and rinse the soaked cashews thoroughly. Place the cashews in a high-powered blender along with the roughly chopped orange bell pepper, unsweetened non-dairy milk, chili powder, salt, and nutritional yeast. Blend for about 3-4 minutes until the mixture reaches a thick and creamy consistency.
- Cook the Bean and Salsa Mixture: In a large saucepan over medium heat, combine the taco seasoning, rinsed black beans, and fresh salsa. Stir constantly to mix the ingredients well. Heat for about 7-8 minutes until the mixture is thoroughly warmed and evenly combined.
- Combine the Cheese Sauce with the Bean Mixture: Pour the blended cashew cheese sauce into the heated bean and salsa mixture. Stir well to integrate the flavors thoroughly. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve and Garnish: Once combined and seasoned to your liking, serve the dip hot. Garnish with your favorite toppings such as chopped green onions, fresh cilantro, or sliced jalapeños for added flavor and presentation.
Notes
- Soaking cashews softens them, making the cheese sauce creamy and smooth.
- You can adjust the heat level by choosing mild or hot salsa.
- Use homemade taco seasoning or store-bought according to your preference.
- This dip pairs excellently with tortilla chips, crackers, or fresh veggie sticks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vegan American
- Diet: Vegan
