Vegan Mexican Street Corn Queso
This Vegan Street Corn Queso Dip is the ultimate healthy appetizer for your next get-together! Made with our delicious vegan queso + sweet corn and black beans, and then baked to cheezy perfection, this queso dip can't be beat.
Prep 25 minutes
Cook 30 minutes
Total 55 minutes
Fat 9
Carbs 24
Protein 9
Yield 8
Ingredients
Vegan Queso Ingredients
- 1/2 large red pepper chopped
- 1 large carrot cut into coins
- 2 cloves garlic smashed and minced
- 2 tablespoons shallot chopped
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 cup raw cashews soaked in water overnight and rinsed*
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/3 cup nutritional yeast
- 1/4 teaspoon cayenne pepper
- 1.5 cups water
- 2 tablespoons white vinegar
- 2 teaspoons hot sauce
Other Ingredients
- 15 oz. canned sweet corn drained and rinsed
- 15 oz. canned black beans drained and rinsed
- 2 tablespoons fresh cilantro minced
Instructions
Vegan Queso
- First, preppare our homemade Vegan Queso.
Vegan Mexican Street Corn Queso
- Once you've prepared the vegan queso, set that aside.
- Next, preheat the oven to 375ºF and spray an 8x8-inch baking dish with cooking spray.
- Add corn and black beans to the baking dish and then pour all of the vegan queso into the baking dish. Mix well.
- Bake at 375ºF for around 30 minutes or until hot.
- Remove from the oven and use a large spoon to mix.
- Top with fresh cilantro. Serve with tortilla chips or fresh vegetables.
Tips & Notes
*Place cashews in a large bowl and completely submerge them with water. Soak cashews overnight so that they soften. Alternatively, you can flash boil the cashews by bringing a pot of water to a rolling boil, turning off heat, and add cashews to the water. Let soak for 15-20 minutes.
Nutrition Facts
Calories: 208kcal | Carbohydrates: 24g | Protein: 9g | Fat: 9g | Fiber: 5g | Sugar: 4g