Vegan Fiesta Dip with Chipotle Cashew Cheese
Hell0 & Happy Thursday!!
If there is one thing I love, it’s a good appetizer! The older I get the more I prefer to taste a little bit of everything versus having a whole meal. I get bored halfway thru and am typically reaching for everyone else’s food lol. That being said, I love a good vegan app whether it be the fancy or the practical.
When it comes to halloween, it’s all about the orange or black eats! While I love sweets, I gravitate more towards the savory. In brainstorming about orange and black savory dishes I was running out of ideas as there are not many options. Rather than being stumped, I got to thinking..
and the vegan Fiesta Dip was born!!
Countless dips are typically laden with milk or cheese, but this is the perf modern spin on a classic dip that packs tons of veggies, cashew cheese and a bit of heat!
What’s fab about this dish, is everything! It’s quick, easy, affordable, has minimal ingredients, multiple texture, is slightly sweet from the corn, packs heat from the chipotle peppers, packs protein from the beans, cheesy from the cashews, filling, can be easily made in bulk, perf for any season, has the perf orange color for Halloween, and is just hands down one of my new fave creations! (I made it 2x back to back)
If you’re searching for the perf savory halloween dish (fits perf in a pumpkin, see ig picture) or simply love effortless vegan dips, you have to try this recipe for vegan Fiesta Dip!!
Why this recipe rocks:
Perf for any season
Can easily be made in bulk
Eat Drink Shrink
Yields 2 1/2 cups
10 minPrep Time
10 minTotal Time
- 1 cup soaked cashews
- 1 can Rotel tomatoes
- 2 tbsp nutritional yeast
- 1 adobo pepper
- 1/2 tsp garlic
- 1 tsp cumin
- 1 tsp chili powder
- Lime juice as needed
- 1 can corn
- 1 can black beans
- Garnish: cilantro
- Soak cashews overnight or pop in the microwave or boil until soft.
- Throw the first 7 ingredients in a food processor. Add the lime juice as needed to get the mixture to blend until smooth.
- Toss with the corn and black beans and garnish with cilantro. Place in the fridge until ready to serve.