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Hand dipping chip into yellow bowl of gooey chili cheese dip

Vegan Mexican Chili Cheese Dip

Forget the unhealthy fat laden dips of the past. This vegan chili cheese dip has all the flavor with all the healthy benefits! Only whole foods in this vegan queso!

Course Appetizer, Snack
Cuisine Mexican
Keyword healthy Mexican dips, non dairy chili cheese dip
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 334 kcal
Author Sophia DeSantis

Ingredients

  • 1/2 cup raw walnuts , soaked overnight (see note, I use NOW Foods brand)
  • 1/2 cup French green dry uncooked lentils
  • 1 3/4 cups veggie broth , low sodium if needed
  • 1/2 cup veggie broth , low sodium if needed (to saute)
  • 1/2 cup sweet or yellow onion , chopped
  • 1 cup fresh tomatoes , chopped
  • 4 ounces chopped green chiles (1 small can)
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon sea salt (may need more or less depending on broth used)
  • 1 teaspoon cayenne pepper (optional for spice, adjust for preferred spice level)
  • 4 cups cheese sauce , use sauce portion from recipe only (I have others on the blog you can use too)
US Customary - Metric

Instructions

  1. Using a food processor, pulse dry uncooked lentils until partially chopped and chunky. Set aside. 
  2. Next pulse walnuts until chopped into small pieces. Set aside.

  3. In a large pan over medium heat, sauté chopped onion in 1/4 cup veggie broth until onion begins to get translucent. About 5 minutes.
  4. Add walnuts and 2 more tablespoons broth and sauté 3 more minutes until mixture begins to caramelize.
  5. Add chopped lentils and 2 more tablespoons broth to the pan and sauté for 1 minute.
  6. Add tomatoes and chopped green chiles and sauté 2 more minutes.
  7. Add 1 3/4 cups veggie broth and spices and mix well. 

  8. Cook covered for 10-15 minutes until lentils have softened and broth is almost gone. Uncover and turn heat to low.

  9. Stir in cheese sauce and allow to bubble. Once bubbling, remove from heat and serve immediately.
  10. You can keep warm in a crockpot. Serve with chips or just eat with a spoon.

Recipe Notes

Nutrition Facts
Vegan Mexican Chili Cheese Dip
Amount Per Serving
Calories 334 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 869mg36%
Potassium 1387mg40%
Carbohydrates 47g16%
Fiber 14g56%
Sugar 18g20%
Protein 10g20%
Vitamin A 54345IU1087%
Vitamin C 50.8mg62%
Calcium 170mg17%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.