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–+ servings
Cheesy black bean dip with jalapenos in a cast iron skillet.
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Vegan Queso Black Bean Dip

A spicy Vegan Queso Bean Dip recipe made with cashews, spices, and jalapeños. An easy plant-based appetizer for sharing! Gluten-free, too.
Course Appetizer, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 servings
Calories 299kcal
Author Tessa

Equipment

Ingredients

Cashew Cheese Sauce

  • ½ 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
  • ½ teaspoon black pepper
  • ¾ 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
  • ¼ cup tomato paste
  • 2-14 ounce cans black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons smoked paprika
  • pinch of cayenne (optional)
  • ½ 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 ¾ 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 ½ 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

To store: Keep any leftovers in an airtight container in the refrigerator for 2-3 days. Reheat and stir before use. 
Inspired by the NYT's Black Bean Bake. 

Nutrition

Calories: 299kcal | Carbohydrates: 34g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1053mg | Potassium: 743mg | Fiber: 12g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 4mg