Vegan Rotel Dip

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.