Description
The best chili cheese dip ever. The perfect appetizer for the big game. Vegan, gluten-free and soy-free.
Ingredients
- 1-½ cup Cashews, Soaked In A Bowl Of Water For An Hour
- 1 whole Orange Bell Pepper, Stem And Seeds Removed, Roughly Chopped
- 1 cup Un-sweetened Non-dairy Milk (I Used Almond Milk)
- 2 teaspoons Chili Powder
- ¼ cups Nutritional Yeast
- ¼ cups Minced Onion
- 2 Tablespoons Taco Seasoning
- 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 jar (15 Oz. Size) Salsa
Preparation
1. Drain and rinse the soaked cashews.
2. Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high-powered blender or food processor. Puree until thick and creamy, about 3-4 minutes.
3. In a large saucepan over medium heat, add the minced onion, taco seasoning, black beans and salsa. Stir constantly until heated through, about 7-8 minutes.
4. Add the cheese sauce into the saucepan and stir to combine.
5. Season to taste with salt/pepper if needed.
6. Garnish as desired and serve.
