Vegan Mexican Chili Cheese Dip
Serves 10
20 mins prep
30 mins cook
50 mins total
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!
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Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Plain Unsweetened Creamer. Scan QR-code and claim coupon
Using a food processor, pulse dry uncooked lentils until partially chopped and chunky. Set aside.
Next pulse walnuts until chopped into small pieces. Set aside.
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.
Add walnuts and 2 more tablespoons broth and sauté 3 more minutes until mixture begins to caramelize.
Add chopped lentils and 2 more tablespoons broth to the pan and sauté for 1 minute.
Add tomatoes and chopped green chiles and sauté 2 more minutes.
Add 1 3/4 cups veggie broth and spices and mix well.
Cook covered for 10-15 minutes until lentils have softened and broth is almost gone. Uncover and turn heat to low.
Stir in cheese sauce and allow to bubble. Once bubbling, remove from heat and serve immediately.
You can keep warm in a crockpot. Serve with chips or just eat with a spoon.
