Vegan Rotel Dip
A cheesy, melty, flavorful vegan rotel dip that comes together in a few minutes and is great for any gathering!
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
This dip is usually served with tortilla chips, pretzels, fresh vegetables, or as a sauce to add to nachos or tacos.