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.
1containerNon-Dairy cream cheese 200gI used Violife vegan cream cheese
2cupsShredded non-dairy Cheddar (200g)I used Violife shredded vegan cheddar
2cupsShredded non-dairy Mozzarella (200g)I used Violife shredded vegan Mozzarella
1cupVegan MayonnaiseI used Earth Balance
3-4Roma Tomatoes, cut in half, remove seeds, and chopped. Makes approximately 1 heaping cup amount. No worries if there is little more.
1/2tspRed pepper flakes for the topping
1bagUnsalted Nacho Chips (Tortillas) Gluten free
Dry ingredients: Taco Seasoning Mix Recipe (or instead you can use store bought 1 package taco seasoning mix)
1tbspChili Powder
1tspCumin ground
1tspGarlic powder
1tspPaprika or smoked paprika. I used smoked paprika
1/2tspOregano flakes
1/2tspOnion powder
1/4tspBlack pepper ground
1/4tspHimalayan or sea salt ground
1/4tspRed pepper flakes
Instructions
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.
Notes
The Homemade Taco Seasoning Recipe was made by Ali from Gimme Me Some Oven.Check her web site out! www.gimmesomeoven.com