Vegan Rotel Dip
January 31, 2023
Hello dear readers! Did y’all know we are just a couple of weeks away from Super Bowl Sunday? I’ve got the perfect recipe for you to add to your lineup: vegan rotel dip! This dip is incredibly easy and fast and can be made with everyday ingredients at every store. Every time I go to a gathering I whip this quick dip up and the bowl is always cleared out by the time I leave!
Thanks to its cashew base, this vegan rotel dip is creamy and has a full-fat mouthfeel to mimic a dairy-based dip. Now normally, this simple American classic is made with a block of Velveeta cow cheese and a can of rotel, and sometimes ground beef. I personally don’t like the meat texture in this dip, so I choose not to add impossible or beyond meat to it. However, it could easily be done and so I’ll include that in the recipe as an option, though it isn’t pictured here.
Additionally, you can use any vegan cheese you want here. As long as it’s blended in, it will work and transform the dip into a melty texture as it’s heated. I opt to add bell pepper to this vegan rotel dip recipe because I really find it improves the flavor and nutritional aspect. If you don’t have a high-powered blender, you may use a cup of store-bought heavy cream instead. Or you can use cashews still, but they should be soaked so they properly blend into a smooth, creamy texture.
Usually, when I make this vegan rotel dip I heat it on the stovetop until it’s bubbling and melty, but sometimes I bake it in the oven in a skillet. This allows the top to become more crisp and have a little bite to it. Either way is fine. It just depends on how much time you have. You could even heat this in a microwave if you’re on the go. You can also use it for nachos or tacos.
All in all, this recipe comes together in just a few minutes and works in so many different applications. I make this several times a month and friends ask me to start selling it 😆! Let me know what you think when you try it.
Vegan Rotel Dip
Equipment
- blender
Ingredients
- ½ cup cashews (soaked in water or simmered in water for 10 min if you don't have a high-powered blender)
- 1 cup water
- 1 orange or red bell pepper roughly chopped
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- 3 T nutritional yeast
- ½ tsp spoked paprika
- ½ cup vegan cheddar cheese shreds
- 1 10 oz. can mild or hot Rotel tomatoes with chilies (spice level dependent on preference)
- fresh cilantro
- 1 patty impossible or beyond meat thawed
Instructions
- Place cashews, water, bell pepper, and all spices into a blender and blend on high until creamy. Add cheese and blend again on high for a few seconds. Turn blender on low and then toss in the can of rotel, and blend on low for a few seconds. (we want to keep some small chunks of tomatoes and chilies)
- Transfer dip to a sauce pan and cook over medium high heat until bubbling and melty. Then transfer to a bowl to serve.
- Alternatively. you may transfer the dip mixture to a small skillet and bake at 400 degrees fahrenheit for 10-15 minutes, checking to make sure the top doesn't brown too much.
- If you want to add a meat substitute to this dip, just crumble and brown some impossible or beyond meat in a pan and then stir into the dip at the very end when it's completed and melty.
Notes
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Kate Veltkamp
Hi, I'm Kate, the passionate chef behind The Friendly Feast! Here, I share delicious plant-based recipes that make cooking fun, easy, and family-friendly. Whether you're looking for weeknight meals, seasonal favorites, or tips for incorporating more plants into your life, you're in the right place. Let's cook up something delicious together!
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