'Cheesy' Vegan Bean Dip

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This is probably my favorite dip that I make. On days I work I take ½ cup of this dip with a cup of carrots and that is lunch. It does have a little spice to it and you can make it even spicier if you want. The original recipe came from The Great Vegan Bean Book and is called Vegan Cashew-Bean Queso. When I first made this I was so excited to try a vegan queso substitute that was made out of healthy items. Then I tasted it.

This does not taste like queso but does have a little cheesy taste to it. Overall it tastes more like beans and cashews.  The color is orange like a queso dip but that is from the paprika and chili powder. This all said I love the dip because of the mixture of flavors and spice.

This recipe is very easy to make; it stays good in the fridge for about 2 week; and is great for lunch. Like I said I eat it with carrots as my main lunch but I also eat 5-6 times a day. So for some people you may need to have something else with this but it takes away the temptation to go out for lunch or could be a great midafternoon snack.

Most of the ingredients in this recipe are easy to find except for nutritional yeast. If you have a bulk herb store they may carry it. Also some Amish stores carry this ingredient. I have found myself making orders to Bob’s Red Mill for this and other items a few times a year. We keep the nutritional yeast in the refrigerator so it stays fresh longer. One bag will last you a while.

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Ingredients

1 can white beans (15 oz), rinsed & drained

½ c unsalted cashews

¼ c nutritional yeast

½ c nondairy milk

1-2 Tbsp chopped green chiles

1 tsp chili powder

1 tsp paprika

Salt to taste

If you want really hot, add sliced jalapeno

Add everything to a food processor and blend until smooth. Taste and season with salt and chili powder/paprika as desired. We use regular chili powder and sometimes chipotle chili powder to add a little different kick. If desired you can heat this up on the stove or in the microwave but I have always enjoyed it cold. I hope you enjoy it too.

Makes 4 - 1/2 cup servings.