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Vegan Bean and Cheese Dip
This vegan bean dip with “nacho cheese” sauce is sure to please any hungry crowd of healthy foodies. With the countless added benefits of being fully Nutritarian! This recipe also fully qualifies as Vegan SOS (No animal products, salt, sugar, or oil), Whole Food, Plant Based, Vegetarian, gluten free, and wheat free. Is hard to believe you could learn to make such a wonderful dips and chips that are also of the highest quality healthy food!
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Ingredients
Bean Dip
- 4 cups pinto beans, 2 cans unsalted pinto beans
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 dates
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 tsp Braggs liquid aminos
Cheese Sauce
- 1 cup raw, unsalted cashews
- ¼ cup raisins
- 1 tsp smoked paprika
- 1 ½ tsp onion powder
- 2 tsp nutritional yeast
- 1 tsp Braggs liquid aminos
- 2 tsp white wine vinegar
- water, just enough to cover ingredients
Sprinkle for chips
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp paprika
- ¼ tsp cumin
- 2 tsp nutritional yeast
- 8 corn tortillas
Instructions
- First water sate the onions and garlic until they are translucent.
- Add the onions and garlic, and the remaining ingredients for the bean dip to the blender and blend until smooth.
- Pour into a bowl.
- Next place Cheese Sauce ingredients in blender and blend until smooth.
- Cut tortillas into chip shapes and spread them out onto a baking tray lined with baking paper.
- Spritz with Braggs liquid amino acids.
- Mix together ingredients for the Sprinkle for chips and sprinkle over the chips.
- Bake at 350° for 10 minutes but watch carefully so they don’t burn.
- Spoon some of the bean dip into a serving size bowl and pour some of the cheese sauce on top of the bean dip.
- Stand the chips up around the edge of the bowl like flower petals.
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Nutrition info
Calories: 510kcalCarbohydrates: 77gProtein: 19gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 493mgPotassium: 1055mgFiber: 15gSugar: 9gVitamin A: 623IUVitamin C: 7mgCalcium: 165mgIron: 6mg
10 comments
We I made this this evening for the family and it was huge hit.
Hubby was impressed that I’d “made” tortilla chips.
I’d forgotten to add the onions/garlic to the blender initially, so naturally the beans were difficult to blend without the wetter goods. Also, I found the cheese dip quite difficult to blend without additional water too.
It all tasted great though!
Thank you 😊 I’m so glad you all liked it!
Was wondering about the calories on this wonderful stuff,
Thanks
I’ve actually been working on that for my whole site. I must not have gotten to that one yet.
Soon🤗
You make some very creative dishes all the time 😊😊I really appreciate your new Meatless Mondays series! I haven’t responded for awhile not because a lack of interest,unfortunately I’ve seen alot of loss due to several people dying cancer deaths.Please continue to put out these healthy recipes and I will continue to tell others of a plant based lifestyle and hopefully others will be willing to escape the effects of the S.A.D.Thanks Jill so much and your family also!!
This is my first year plant based. I am so pleased to find a site that eliminates oil, sugar and salt and your recipes are delicious. I am also interested in calorie values if you can help with that. BTW, my husband and I are in our mid seventies and are determined to stay healthy.
I happily stumbled onto your site and have truly enjoyed watching the videos and trying some recipes!! The vegan Frosty’s were wonderful!! My question for you on this video is if I can substitute another nut for the cashews. My daughter has a cashew allergy and we need to avoid them. Thanks for your help!!
You can use soaked almonds =) Thank you for your support!
Made this for my family! It was a hit. I also added toppings of jalapeños, tomatoes and lettuce. Thanks for sharing!!!Love your website.
We tried this tonight, and it is going in my recipe book! Thank you so much for such a delicious recipe!