Melty Queso Dip with Jalapeños and Pinto Beans

This versatile and satisfying dip is a tasty, hearty snack for afternoons à la picnic or playa.

Serve this versatile dip—made heartier with the addition of pinto beans—warm or cold.

Serves 4 to 6

What You Need:

1 cup raw cashews
1-1/3 cup plus 1-3/4 cups unsweetened almond milk, divided
3 tablespoons vegan margarine
3 tablespoons flour
1/2 brown onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup nutritional yeast
2 tablespoons fresh lemon juice
1 tablespoon white miso
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 16-ounce can pinto beans
1 jalapeño, finely diced
1 tomato, seeded and diced
3 tablespoons arrowroot powder mixed with 3 tablespoons water
1/3 cup shredded vegan mozzarella cheese
1 bag corn tortilla chips, for serving

What You Do:

  1. In a high-powered blender or food processor, blend cashews and 1-1/3 cups almond milk. Set aside.
  2. Over medium heat in a large pot, heat margarine and flour to make a roux. Add onion and garlic, coat well, and cook for about 3 minutes. Add cashew mixture, nutritional yeast, remaining 1-3/4 cups almond milk, lemon juice, and miso, and whisk until smooth. Add salt, pepper, cumin, pinto beans, jalapeño, and tomato and cook for about 5 to 7 minutes or until thick.
  3. Add arrowroot mixture and stir, then add shredded vegan cheese. Cook for an additional minute, or until smooth. Remove from heat and serve with tortilla chips.

More Recipes

Indian Raspberry-Rose Sundae {Recipe}

Fresh raspberries, delicate rosewater, and plant-based ice cream are the keys to an easy-to-make sundae.
Read More »

Fishless Baja Tacos {Recipe}

These fishy fakeout tacos are guaranteed to instantly transport you seaside.
Read More »

Vegan Sweet Potato Pancakes {Recipe}

Flavors of cinnamon, ginger, nutmeg, and maple have our mouths watering for fall.
Read More »

Cool Cucumber Salad with Red Onions {Recipe}

Our easy-to-make salad is a light and refreshing addition to your next potluck or picnic.
Read More »

Vegan Butternut Squash-Quinoa Risotto Stuffed Portabellos {Recipe}

Impress a guest with this elegant meal that requires less work than it appears!
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »