Vegan Nacho Dip - RecipeGenerators.com

Enjoy this flavorful and creamy vegan nacho dip as a wholesome snack or party appetizer! I first tried this dish at a potluck and had to get the recipe. It’s been one of my favorites ever since.

Creamy Vegan Nacho Dip

Ingredients:

1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
1 cup steamed carrots
1 cup finely chopped spinach or kale
1/4 cup finely chopped red onion
1/2 cup water
2 tablespoons nutritional yeast
2 tablespoons fresh lime juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt (or to taste)
1 cup diced tomatoes or salsa
1/2 cup diced green chilies or jalapeños (optional, for heat)
1/4 cup chopped green onions
Tortilla chips

Directions:

Preheat oven to 400F (200C).
In a high-speed blender or food processor, combine the soaked cashews, carrots, 1/4 cup water, nutritional yeast, lime juice, spices, cayenne pepper, and salt. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a tablespoon of water at a time to reach a smooth, dip-like consistency.
Transfer the cashew cheese base to a mixing bowl. Gently fold in the tomatoes, spinach or kale, green chilies or jalapeños (if using), and green onions until well combined.
Transfer dip to small casserole dish, sprinkle with crushed tortillas chips and bake for 25 minutes.
Serve with tortilla chips, sliced vegetables, or as a dip for vegan nachos.

Nutrition Information (per 1/4 cup serving):

Calories: Approximately 140 kcal
Protein: 5 grams
Fat: 10 grams (primarily healthy fats from cashews)
Carbohydrates: 8 grams
Fiber: 1.5 grams
Sugar: 2 grams
Sodium: 220 mg

Notes:

Soaking cashews softens them for a creamy texture without cooking.
Nutritional yeast provides a cheesy, umami flavor without dairy.
Adjust the heat level by varying the jalapeños and cayenne pepper.
This dip is free from dairy, gluten, and soy, fitting vegan and many allergen-conscious diets.
Leftovers can be stored in the fridge for up to 3 days.