Dairy Free Rotel Nacho Dip (Printer-Friendly)
Creamy, dairy-free Tex-Mex dip made with cashews and Rotel tomatoes. Ready in 20 minutes.
# What You'll Need:
→ Base
01 - 2 cups unsweetened cashew milk (or other neutral plant-based milk)
02 - 1 cup raw cashews, soaked for 2 hours and drained
03 - 1/2 cup nutritional yeast
04 - 2 tablespoons tapioca starch (or cornstarch)
→ Flavor and Seasonings
05 - 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - 1 tablespoon fresh lime juice
→ Optional Garnishes
13 - 1/4 cup chopped fresh cilantro
14 - 2 green onions, thinly sliced
15 - 1 small jalapeño, finely diced
# How to Make It:
01 - Combine the soaked cashews, cashew milk, nutritional yeast, tapioca starch, garlic powder, onion powder, cumin, chili powder, smoked paprika, and salt in a high-speed blender. Blend on high until the mixture is completely smooth and no graininess remains, approximately 1 to 2 minutes.
02 - Pour the blended mixture into a medium saucepan set over medium heat. Stir continuously with a silicone spatula to prevent scorching, cooking for 5 to 7 minutes until the dip thickens to a rich, creamy consistency.
03 - Fold in the drained Rotel diced tomatoes and green chilies, stirring to distribute evenly. Continue heating for 2 to 3 minutes until everything is warmed through.
04 - Remove the saucepan from heat. Stir in the fresh lime juice and fold in any optional garnishes such as chopped cilantro, sliced green onions, or diced jalapeño. Serve warm with tortilla chips, fresh vegetable sticks, or spooned over tacos.
# Expert Advice:
01 -
- Nobody will believe this is dairy free because the cashew base gets impossibly velvety and rich.
- It comes together in about twenty minutes, which means you can make it right before guests arrive and still have time to hide the mess.
02 -
- If you forget to soak the cashews, pour boiling water over them and let them sit for fifteen minutes as a quick shortcut.
- The dip thickens further as it cools, so pull it off the heat when it is just slightly thinner than you want.
03 -
- A high speed blender makes all the difference because a standard blender may leave tiny cashew grains that ruin the illusion of creaminess.
- Stir the dip with a silicone spatula while cooking because metal utensils can scratch your pan and miss the corners where the mixture likes to stick.