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

Vegan New York-Style Cheesecake {Recipe}

No need to make a trip to the Big Apple because we've veganized this iconic classic to make in your own oven.
Read More »

Blueberry Beet Smoothie Bowl {Recipe}

This smoothie bowl combines antioxidant-rich blueberries and mineral-dense beets with decadent, chocolate-y goodness.
Read More »

Chewy Chocolate Vegan Brownies with Almond Butter Frosting {Recipe}

Prepare yourself to fall in love with dessert.
Read More »

Vegan Crispy Ginger Portabello Stir-Fry {Recipe}

Crispy portabellos in a savory sauce with a punch of ginger will rival your favorite Chinese takeout comfort food.
Read More »

Vegan Roasted Cranberry Puff Pastry {Recipe}

These pastries can be made in advance and are versatile enough to serve as an appetizer, side, or dessert!
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 »