Description
This vegan Rotel dip is creamy, cheesy, and packed with bold Tex-Mex flavor—perfect for game day, parties, or a quick snack. Made with cashews, spices, and Rotel tomatoes, it’s a dairy-free favorite that comes together in minutes.
Ingredients
- ½ cup cashews (soaked or simmered for 10 minutes)
- 1 cup water
- 1 orange or red bell pepper, roughly chopped
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- 3 tbsp nutritional yeast
- ½ tsp smoked paprika
- ½ cup vegan cheddar cheese shreds
- 1 can (10 oz) Rotel tomatoes with chilies (mild or hot)
- Fresh cilantro, for garnish
- 1 patty Impossible or Beyond meat, thawed (optional)
Instructions
- Add soaked cashews, water, bell pepper, garlic powder, cumin, salt, nutritional yeast, and smoked paprika to a blender.
- Blend on high until smooth and creamy.
- Add vegan cheddar cheese and blend again briefly to combine.
- Add Rotel tomatoes and blend on low just enough to mix in, keeping some texture.
- Pour mixture into a saucepan and heat over medium-high until hot and bubbling.
- Optional: Brown plant-based meat separately and stir into the hot dip.
- Transfer to a serving bowl and garnish with cilantro.
- Alternative: Pour into an oven-safe dish and bake at 400°F for 10–15 minutes.
Notes
- Use mild or hot Rotel depending on spice preference.
- Substitute cashews with vegan heavy cream if preferred.
- Add jalapeños or lime juice for extra flavor.
- Use as a dip or drizzle on nachos, tacos, or burritos.
- Soak cashews if not using a high-speed blender for smoother texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending + Stovetop or Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 130
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
