Vegan Bean and Cheese Dip

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Servings: people

Calories: 510kcal

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!

Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership

Equipment

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

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.

Scan To Watch The Video!

Nutrition