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!


Bean Dip
4 cups pinto beans ( 2 cans unsalted pinto beans )
2 onions, chopped
3 cloves garlic, minced
2 dates
1/2 tsp cumin
1/2 tsp smoked paprika
1 tsp Braggs liquid amino acids

Cheese Sauce
1 cup raw, unsalted cashews
1/4 cup raisins
1 tsp smoked paprika
1 1/2 tsp onion powder
2 tsp nutritional yeast
1 tsp Braggs liquid amino acids
2 tsp white wine vinegar

water, just enough to cover ingredients

Sprinkle for chips
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp paprika
1/4 tsp cumin
2 tsp nutritional yeast

1 pkg corn tortillas


First water sate the onions and garlic until they are translucent. Add the onions and garlic, ย 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. Then stand the chips up around the edge of the bowl like flower petals.


9 Comments Add yours

  1. 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!


    1. Jill Dalton says:

      Thank you ๐Ÿ˜Š I’m so glad you all liked it!


  2. Jamie says:

    Was wondering about the calories on this wonderful stuff,


    1. Jill Dalton says:

      I’ve actually been working on that for my whole site. I must not have gotten to that one yet.


  3. Uwe Abraham says:

    You make some very creative dishes all the time ๐Ÿ˜Š๐Ÿ˜ŠI 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!!


  4. Terry says:

    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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s