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Vegan Nacho Cheez Dip recipe

Loaded Vegan Nacho Cheez Dip


  • Author: Jess Bunn
  • Total Time: 1 Hour 15 Minutes
  • Yield: 2-2 1/2 Cups Vegan Cheez
  • Diet: Vegan

Description

This smooth, creamy, vegan nacho cheez dip is simply addictive. Enjoy with nachos, spoon over veggies, or shovel away spoon after spoon on its own – we won’t tell! 


Ingredients

For the nacho cheez

For the toppings (optional)

The cheez dip is amazing on its own, but take it up a notch and load it up!

  • 1/4 cup Fynbos Fine Foods pickled sliced jalapenos
  • 100gs cherry tomatoes
  • 1 tsp chopped coriander
  • 1 sachet pink onion pickle or 1/2 red onion sliced
  • 1 corn cob, charred in a hot pan
  • 1 lime

Instructions

  1. Boil a kettle of water and pour this over the raw cashews. Leave to soak and soften for 1 hour.
  2. Drain the cashews, reserving the liquid.
  3. Place the cashews and all the other cheez ingredients, except the nacho chips into a blender or nutribullet. Add a bit of the water and blend well, adding more of the cashew water as needed. Once you have the desired dipping consistency run the blender on high for another minute to get a really smooth puree.

Your vegan cheez is done!

We recommend going a step further and FULLY LOADING your nacho cheez.

First, make your salsa.

  1. Dice up your baby tomatoes and add them to a bowl.
  2. Remove the charred kernels from the corn and add them to the tomatoes.
  3. Toss through the red onion pickle or diced red onion and coriander.
  4. Squeeze in some fresh lime juice and salt the salsa to taste, before spooning a few blobs over your cheese.
  5. Save the rest as a bonus fresh and zesty dip to accompany your cheez.
  6. Scatter a few pickled jalapeno slices over your cheez and you are done.

The cheez will keep for 2-3 days in the fridge.

Notes

Chefs tip: You can add the Sriracha to taste after blending if you want to control how spicy the dip is.  

  • Prep Time: 15 Minutes
  • Soak Time: 1 Hour
  • Category: Dips & Sauces
  • Method: Blender
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1/4 Cup
  • Calories: 577.37kcal
  • Sugar: 6.32g
  • Sodium: 1320.61mg
  • Fat: 32.34g
  • Saturated Fat: 6.25g
  • Unsaturated Fat: 23.73g
  • Trans Fat: 0g
  • Carbohydrates: 61.13g
  • Fiber: 7.47g
  • Protein: 15.23g
  • Cholesterol: 2.09mg

Keywords: Loaded Vegan Nacho Cheez Dip,vegan, vegan cheese

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