Vegan Nacho Dip


This dip is dangerously delicious. You would never know that this it is dairy-free. This is a recipe adapted from the Oh She Glows food blog. I like to add a few more veggies and some beans to make this a heartier and more nutrient dense dip. This is a real crowd pleaser and so incredibly tasty!!


Serves 8


For the Cheese Sauce:

  • 1 cup raw cashews
  • 1 cup peeled and chopped carrots
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 clove garlic
  • ½ tsp sea salt
  • 1 tsp chili powder
  • ½ tsp cayenne

For the Dip:

  • 1 jar pasta sauce
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 can corn, drained
  • 1 can refried beans
  • 3 handfuls baby spinach, chopped
  • 2 green onions, chopped (for garnish)
  • handful of cilantro (for garnish)


  1. Place the cashews in a medium bowl and add water to cover. Soak overnight. (If you are pressed for time, you can soak for 2 hours instead.)
  2. Drain and rinse the cashews.
  3. Steam carrots for 5-10 minutes until tender.
  4. Combine the cashews, carrots and remaining sauce ingredients in a blender. Blend until smooth.
  5. Preheat oven to 400°F.
  6. Lightly grease a large casserole dish.
  7. In a large bowl combine the pasta sauce, onion, green pepper, corn, refried beans and spinach. Add in the cheese sauce until well combined.
  8. Spoon the sauce into the prepared casserole dish and smooth out.
  9. Bake for 25-30 minutes.
  10. Garnish with green onion and cilantro, if desired.
  11. Serve warm with tortilla chips, rice crackers or veggie sticks.
  12. Store leftovers in an airtight container in the fridge for up to 5 days.
  13. Reheat leftovers in a 400°F degree oven for 10-20 minutes.