Chili Cheese Dip - Plant Based Cooking

Name: Chili Cheese Dip - Plant Based Cooking
Total time: 40 min
Ingredients: 1 cup raw cashews ((or substitute 1/2 to 1 can drained cannellini beans of use ½ cup in place of ½ cup cashews)); 1 cup unsweetened non-dairy milk ((or 1 cup homemade)); 2 tsp chili powder; ¼ cup nutritional yeast; 1 whole orange bell pepper ((or red) roasted or unroasted, seeded and rough chopped ); 1 lemon juiced; 2 tsp yellow mustard; ¼ cup yellow onion (minced); 1 (15-oz.) can no salt black beans; 1 cup fresh salsa ((low-sodium)); 2 tbsp salt-free taco seasoning ( (or make your own)); 1 Package Tortilla chips (or make your own. See homemade method below.)

www.plantbasedcooking.com

This hearty chili cheese dip is loaded with creaminess and a kick that will satisfy the strongest of cravings. It's a party staple!

View full recipe on www.plantbasedcooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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Ingredients

1 cup raw cashews ((or substitute 1/2 to 1 can drained cannellini beans of use ½ cup in place of ½ cup cashews))
1 cup unsweetened non-dairy milk ((or 1 cup homemade))
2 tsp chili powder
¼ cup nutritional yeast
1 whole orange bell pepper ((or red) roasted or unroasted, seeded and rough chopped )
1 lemon juiced
2 tsp yellow mustard
¼ cup yellow onion (minced)
1 (15-oz.) can no salt black beans
1 cup fresh salsa ((low-sodium))
2 tbsp salt-free taco seasoning ( (or make your own))
1 Package Tortilla chips (or make your own. See homemade method below.)