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Vegan Rotel Dip

A cheesy, melty, flavorful vegan rotel dip that comes together in a few minutes and is great for any gathering!
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Prep Time 5 minutes
Cook Time 5 minutes
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • blender

Method
 

  1. 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)
  2. Transfer dip to a sauce pan and cook over medium high heat until bubbling and melty. Then transfer to a bowl to serve.
  3. 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.
  4. 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.