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Cheesy Black Bean Dip
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Vegan Cheesy Black Bean Dip

A spicy Vegan Cheesy Black Bean Dip made with cashews, spices, and jalapenos. An easy appetizer for sharing! Gluten-free, too.
Course Appetizer, Side Dish
Cuisine American
Keyword vegan cheesy black bean dip
Prep Time 15 minutes
Cook Time 8 minutes
Author Tessa Fisher

Ingredients

Cashew Cheese Sauce

  • 1/2 cup raw cashews
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons garlic powder
  • 2 tablespoons nutritional yeast
  • pinch of cayenne pepper
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup water

Black Bean Dip

  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1-2 jalapeños, thinly sliced (seeded for less heat)
  • 3 teaspoons minced garlic
  • 1/4 cup tomato paste
  • 2-14 ounce cans black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons smoked paprika
  • pinch of cayenne (optional)
  • 1/2 cup hot water
  • salt and pepper, to taste

Instructions

Cashew Cheese Sauce

  • Place the cashews in a blender and cover with hot water. Allow to sit for at least 5 minutes. Drain the cashews and return to blender. Add lemon juice, olive oil, garlic powder, nutritional yeast, cayenne pepper, Dijon mustard, salt, pepper, and 3/4 cup water.
  • Blend until smooth. Set aside.

Black Bean Dip

  • Preheat the oven to 475 degrees Fahrenheit. In a 10-inch cast iron or oven-proof skillet, heat the 3 tablespoons of olive oil over medium heat. Add the onions, stirring occasionally, until softened. Add the jalapeños and garlic and cook for one minute.
  • Stir in the tomato paste, black beans, cumin, paprika, cayenne (if using), and 1/2 cup hot water. Add a couple healthy pinches salt and pepper, or more to taste. Pour the cashew cheese sauce over the bean mixture and stir gently to incorporate.
  • Place skillet in the oven and bake for 5-8 minutes. The top of the dip should start to turn golden. Serve immediately with chips or tortillas and hot sauce, if desired.

Notes

Inspired by the NYT's Black Bean Bake