Creamy Nacho Cheese Dip Dairy Free

On the weekend, my friend made this incredibly tasty, warmed nacho cheese dip. Since it was made with dairy, I had the challenge to make this dish dairy free to help all of my clients.

It turned out incredible! So tasty and creamy. Of course, the cheese will not stretch out like the dairy cheese does. But it’s the taste that matters.

Texture is crunchy and meaty, with a warm, creamy, buttery flavour. You can add more Red Pepper Flakes to make it spicy!

You can use a prepackaged store bought Taco Seasoning. But I highly encourage you to use the taco seasoning recipe which is included. It is incredible. This taco seasoning recipe is from Ali’s Gimme Me Some Oven. Click here to check out her amazing recipes on Gimmesomeoven.com

LEFT OVERS IF THERE IS ANY:

Allow to cool, and store covered in the fridge up to 2 days.

Reheat before serving.

DIET:

This recipe is completely plant-based, and loaded with protein. Perfect appetizer or snack.

If you are on my weight management program portion is key to enjoying. Unless you are on your cheat snack days. Portion is 1 good size cup which has your protein and fat, and the 10-15 tortillas is your carbohydrate.

Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly but see notes above.

Creamy Nacho Cheese Dip Dairy Free – Vegan GF

A delicious dairy free Nacho cheese dip to enjoy as a snack or appetizer.

A plant-based recipe that can be made spicy by adding in more red pepper flakes.

Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, and celiac friendly.

Square baking dish
Large Mixing Bowl
Medium Mixing Bowl
Small Mixing bowl
tbsp, 1/2 tsp, 1/4 tsp
Mixing spoons, fork, and a spatula

1 can Pinto Beans, rinsed. 398ml
1 container Non-Dairy cream cheese 200g (I used Violife vegan cream cheese)
2 cups Shredded non-dairy Cheddar (200g) (I used Violife shredded vegan cheddar)
2 cups Shredded non-dairy Mozzarella (200g) (I used Violife shredded vegan Mozzarella)
1 cup Vegan Mayonnaise (I used Earth Balance)
3-4 Roma Tomatoes, cut in half, remove seeds, and chopped. Makes approximately 1 heaping cup amount. No worries if there is little more.
1/2 tsp Red pepper flakes for the topping
1 bag Unsalted Nacho Chips (Tortillas) Gluten free

Dry ingredients: Taco Seasoning Mix Recipe (or instead you can use store bought 1 package taco seasoning mix)

1 tbsp Chili Powder
1 tsp Cumin ground
1 tsp Garlic powder
1 tsp Paprika or smoked paprika. I used smoked paprika
1/2 tsp Oregano flakes
1/2 tsp Onion powder
1/4 tsp Black pepper ground
1/4 tsp Himalayan or sea salt ground
1/4 tsp Red pepper flakes

Preheat the oven to 400°F
In a small sauce pan, add the rinsed pinto beans, then cover with water by about 1 inch over.

Let come the water come to a boil and turn down to simmer for 30 minutes.

Strain and rinse with cool water.

Put back into sauce pan and mash them slightly with a fork.
In a small bowl, mix all of the dry ingredients for the taco seasoning mix, and combine well.

Skip this part if you have store bought.

Mix in with the mashed pinto beans.

If you would like it spicier, add in more red pepper flakes.
In a Large bowl, add in the cream cheese and mayonnaise, combine well.

Stir in 1 1/2 cups vegan shredded cheddar and 1 1/2 cups vegan shredded mozzarella.

Save the remaining 1/2 cup of each cheddar and mozzarella for the topping.

Fold in the chopped tomato's.

Fold in the taco and bean mix. No need to over mix, just enough so everything is combined.
Use the spatula and pour in the taco and bean mix into the square baking pan.

Use the spatula to flatten and even out the top.

Sprinkle on the top the remaining 1/2 cup of cheddar and 1/2 cup mozzarella.

Sprinkle on the 1/4 tsp of red pepper flakes.

Put in the preheated oven for 20 minutes.

When ready take out of the oven and let cool for 10 minutes before serving.
Serve each plate with a large spoon. Serve with the Tortilla chips.
Note: Eat this when it is warm. You can always cover the bowl after you serve portions. Can be reheated.
If there is any leftovers, cover and store in fridge. Reheat when ready.

Consume within 2 days.