Description
A creamy, velvety cheese-like dip made with cashews, black beans, and corn, perfect for game nights or potlucks.
Ingredients
Scale
- 1 can black beans, drained and rinsed (15 oz can)
- 1 can kidney beans, drained and rinsed (15 oz can)
- 1 can corn, drained (15 oz can)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup cashews, soaked for at least 2 hours
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Tortilla chips for serving
Instructions
- In a blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, chili powder, salt, and pepper. Blend until smooth and creamy.
- In a large mixing bowl, combine the drained and rinsed black beans, kidney beans, corn, and diced tomatoes.
- Fold the blended cashew mixture into the bean mixture until well combined.
- Transfer the dip to a serving dish and garnish with fresh cilantro if desired.
- Serve immediately with tortilla chips.
Notes
For a chunkier dip, reserve 1/2 cup of the beans to fold in whole after blending. For a warm version, bake the assembled dip at 350°F (175°C) for 10–12 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Sugar: 3g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 14.6g
- Cholesterol: 0mg