Jump to Recipe·Print Recipe
Hands down the best dairy-free cheese sauce I’ve ever tasted. Spicy, meaty and cheesy, this is a dip to win over even the biggest chili cheese dip fans. Vegan, gluten-free and soy-free.
this Recipe
My marriage may only be 5 months old, but I think I’ve figured out the secret.
This vegan chili cheese dip —> ready by 11AM on football Sundays.
That, along with a consoling backrubwhen BL’s team loses might putme in the running for wife-of-the-year.
I take my role of “football snacks creator” very seriously. This dip, along with my air fryer cauliflower wings, mango salsa, vegan nachos, and air fryer black bean taquitos are his most requested items.
Inspiration for this Vegan Chili Cheese Dip
While BL is usually content with plain chips and salsa, I have been craving something a bit… cheesier.
This dip was everything I wanted it to be and more. Sure, it’s gluten-free, vegan, and soy free, but it doesn’t taste like it– you know what I mean? It’s perfectly spicy, meaty, and creamy- without the usual suspects.
Instead of making a traditional vegan queso dip, we start with a base of blended cashews, peppers, and nutritional yeast. If this is your first time having a cashew-base sauce, let me first assure you that a.) it will not taste like cashews and b.) the results are mind-blowing.
Key Ingredients
- Cashews
- Orange bell pepper
- Dairy-free milk
- Taco seasoning
- Nutritional yeast
- Fresh pico de gallo
- Black beans
How to Make
Make your vegan cheese sauce
Puree the cashews, bell pepper, chili seasoning, salt and milk together in a blender until creamy and smooth. You may need to stop and scrape down the sides depending on the power of your blender.
Season the black beans
Warm the black beans in a skillet with fresh pico de gallo and taco seasoning. Add in the cheese sauce and warm through.
Now be prepared for the temptation ofwanting to pourthis sauce on just about everything you can get your hands on… chips, bowls of vegan chili, veggie burgers. No judgement for wanting to convert this into acheesy chili soup and indulge with only a spoon.
Frequently Asked Questions
What salsa is best?
Fresh salsa, like a pico de gallo, is best for this chili cheese dip. I have used my canning salsa in this recipe in a pinch and while it’s good, I prefer the texture of fresh salsa with this chili cheese dip.
What to serve with this chili cheese dip?
We love this chili cheese dip with chips, but it’s also great with taquitos, tacos and burrito bowls.
How do I soak cashews?
Soaking cashews makes them softer and easier to blend, but I know that’s not always possible when you want this dip ASAP. For a quick soak, I usually cover cashews in boiling water for 10 minutes, then drain and blend.
Nutritionally, this dip is a total game changer compared to regular cheese dips. Zero cholesterol, low in saturated fat, and high in protein, fiber, and zinc. Sorry, Ro*tel.
No hard feelings, but we totally upped the ante. Can’t wait for you to try it!
More Dip Recipes:
- Vegan Bean Dip
- Caramelized Onion Dip
- Vegan Queso Dip
- 7 Layer Dip
- Cheesy Chorizo Dip
More Appetizer Recipes:
- Air Fryer Black Bean Taquitos
- Vegan Lentil Nachos
- Sourdough Cheeze-Its
- Crispy Buffalo Potatoes
- Tofu Spring Rolls
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge .I absolutely love seeing your creations. Happy cooking!
Want to save this recipe?
Enter your email and get it sent to your inbox! Plus, you’ll get new recipes from us each week.
Dairy-Free Chili Cheese Dip
- Author: Alex
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: ~6 cups
- Category: Appetizer, Dip
- Method: Blender
- Cuisine: American
- Diet: Vegan
Description
Hands down the best dairy-free cheese sauce I’ve ever tasted. Spicy, meaty and cheesy, this is a dip to win over even the biggest chili cheese dip fans. Vegan, gluten-free and soy-free.
Print Recipe
- Author: Alex
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: ~6 cups
- Category: Appetizer, Dip
- Method: Blender
- Cuisine: American
- Diet: Vegan
- Author: Alex
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: ~6 cups
- Category: Appetizer, Dip
- Method: Blender
- Cuisine: American
- Diet: Vegan
Scale
Ingredients
- 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 teaspoons chili powder
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 2 tablespoons taco seasoning (I make this recipe and store it in a airtight jar)
- 2 (15 oz. cans) black beans, rinsed and drained
- 12 oz. fresh salsa (I use fresh homestyle salsa container or pico de gallo. Jarred salsa won’t be quite the same, but can work in a pinch)
Optional garnishes: cilantro, sliced green onions.
Instructions
- Drain and rinse the soaked cashews.
- Place the cashews, orange bell pepper, milk, chili powder, saltnutritional 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 taco seasoning, black beans, and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes.
- Add in the pureed cheese sauce and stir to combine.
- Season to taste with salt/pepper if needed. Garnish as desired and serve.
Notes
This recipe makes a lot! (See reviews below) To me, it’s the perfect amount to take for a party or get-together but if you are serving this for 1-3, you may want to consider halving the recipe!
did you make this?
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
