Easy Vegan Hot Corn Dip with Cashew Cream
This easy vegan hot corn dip is made from cashews, so it is dairy free and has no mayo…but it brings ALL the flavour. Just 11 simple ingredients and 25 minutes of hands-on time!
Equipment
- High Speed Blender
Ingredients
Vegetable mixture
- 1 tablespoon avocado oil
- 3 cups corn kernels fresh or frozen, thawed
- 1 small red onion diced
- 1 red pepper diced
- 3 cloves garlic chopped
- ½ - 1 jalapeño diced
- 1 teaspoon chili powder
- salt to taste
- Freshly cracked pepper
Cashew Cream Base
- 1 ½ cups raw cashews
- 1 cup water
- ½ cup can of diced green chiles
- 1 tablespoon nutritional yeast
- 1 ¼ teaspoons salt
- 1 teaspoon garlic powder
For assembling
- ½ pound melty shredded vegan cheese I used Earth Island brand
Instructions
- Preheat oven to 350°F (180°C).
- Heat oil in a medium skillet over medium heat. Cook onion and red pepper until soft + glossy, about 5 - 7 minutes. Add corn, jalapeño, garlic and chili powder and cook for 5-7 minutes more, stirring often. Season with salt and pepper. Set aside.
- Add cashews, water, diced green chilies, nutritional yeast, salt, and garlic powder to a high speed blender. Blend for 1 minute on high until smooth. Pour over vegetable mixture and stir to combine.
- Scrape dip mixture into a 9x9 baking dish and cover with shredded vegan cheese. Bake for 25-30 minutes until bubbly and edges are set. Let cool for 5 minutes before serving.