Vegan Taco Dip

This easy Vegan Taco Dip Recipe is a great way to celebrate any occasion! Everything you love about tacos but with a baked dip twist.

Vegan | Gluten-free

Looking for a savory dip? Today I’m sharing with you a dip that has been in my family for years. The non-vegan version of this taco dip has been present in many birthdays and special celebrations. In fact, I don’t remember any family gathering where my aunt wouldn’t bring this to the table. 

I’m super happy to have been able to veganize this recipe successfully! Trust me, when you put this Creamy Vegan Taco Dip on the table it will be a total hit. The mix of flavors is incredible, and you can present it in different ways; in a big baking dish, ramekins, in a bowl made out of a tortilla, you name it. Plus, it can be prepared in advance; super simple to make and very delicious!

For serving, you can choose from an array of options: corn chips, tortilla scoops, celery or bell pepper slices. You could even stuff mushrooms with this dip. But no matter what you serve the dip with, I promise it will be dangerously good. 

Give this dip a try the next time you need something quick and easy for a gathering. It’s a guaranteed hit!

Notes: 

• To make this recipe soy-free, substitute beefless ground with tempeh ground or even walnut meat.
• My boyfriend came up with an incredible variation: adding refried beans! Try it out!
• Jalapeños are only spicy if you leave the seeds in them. If you don’t want this recipe to be spicy remove all seeds from the jalapeños. However, if you want this recipe just a tad spicy, add a couple of the seeds into the mix.
• To keep this recipe gluten-free, make sure to use gluten-free vegan cheese shreds, like miyokos or violife. 

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Vegan Taco Dip

Rating: 4.5/5

( 2 voted )

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Soy Ground:

• 1 pound beefless ground
• 1 tbsp olive oil
• Optional: 1 tbsp sofrito
• ½  medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 3-5 jalapeños, deseeded and sliced
• ¾ cup water or veggie stock
• Seasonings to taste: salt, pepper, garlic powder, paprika, cumin, and oregano

Cashew Cheese:

• 1 ½ cup cashews
• 1 ½ cup of unsweetened plant-based milk
• ¼ cup nutritional yeast
• ½ tbsp garlic powder
• ½ tbsp onion powder
• Salt & pepper to taste

Other ingredients:

• 2 plum tomatoes, diced
• Optional: 1 cup spinach, chopped
• ⅔  cups vegan shredded cheddar cheese
• Corn tortilla Chips

Procedure

1. Preheat the oven to 375º and spray a 9×9-inch baking dish with cooking spray.

Beefless Ground:

2. Place olive oil on a medium-sized pot and heat over medium/high heat. Add onion & garlic, and sauté until onions are translucent.
3. Add beefless ground to the pot, along with the bell pepper, seedless jalapeños, and seasonings. Mix until everything is well incorporated, then add the water (or veggie stock), and cook for 5-8 minutes or until the liquid has evaporated.
4. When done, remove from heat and set aside.

Cashew Cheese:

5. While the beefless ground is cooking, prepare the creamy cheese sauce.
6. To a high-speed blender or bullet blender, add all cashew cheese ingredients.
7. Blend until the sauce becomes very creamy and no hard cashew pieces are left.

Assembling:

8. To the 9×9-inch baking dish add cooked beefless ground, and mix in diced tomatoes & chopped spinach.
9. Then pour in the cashew cheese sauce and mix well. 
10. If desired, divide the shredded cheese amount in half. Mix half in with the meat, and sprinkle the other half on top
11. Bake for 15-20 minutes or until the dip begins to bubble.
12. Remove from the oven and serve with chips or veggies. ENJOY!

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