Prepare to be obsessed: I veganized the Pioneer Woman hot corn dip recipe and your parties will NEVER be the same. This easy vegan hot corn dip is made from cashews, so it is dairy free and has no mayo…but it brings ALL the flavour. Just 11 simple ingredients and 25 minutes of hands-on time!
Who here loves dip?? In case you can’t see it…my hand is raised WAY up. I love dips, dressings, and sauces because I love flavour. And this vegan hot corn dip recipe packs massive flavour and a hearty dose of “oh my gosh, what the heck is this delicious thing I can’t stop eating???” For real, I have been known to make a dinner of this dip with a few fresh veggies and some tortilla chips.
As a dietitian, I love A) showing people how delicious eating whole plant foods can be and B) reminding you that food is meant to be FUN. We are inundated with messages about whether this or that food is healthy or – ugh – toxic, and it’s confusing, frustrating and a downright bummer. And it shouldn’t be.
Eating well is way simpler than you think, even if you’re working on improving your health…which is why I wrote Eat More Plants and Good For Your Gut Cookbook and it’s why I share so many simple plant-based recipes on this blog.
Why you’ll love this vegan corn dip recipe
It’s dairy free, gluten free and has no mayo
It’s made from nutrient-dense raw cashews
It’s packed with vegetables!
I veganized the Pioneer Woman hot corn dip recipe because she’s a legend and knows how to make cozy comfort food that everyone loves
It’s every bit as cheesy and delicious as the original
Vegan Corn Dip Ingredients
You need just 11 simple ingredients, plus a bit of oil, salt + pepper and 25 minutes of hands-on time to prepare this dip.
Fresh or frozen corn kernels
Red Onion
Red pepper
Raw cashews
Garlic
Jalapeno
Diced green chiles
Nutritional Yeast
Garlic Powder
Chili Powder
Melty Shredded Vegan Cheese
Hot Corn Dip Tips, Substitutions and Storage
You can serve this hot corn dip right out of the oven (don’t burn yourself!) or at room temperature, so it’s a great make ahead for a party spread or appetizer to satisfy hungry guests while you’re making dinner
Allergic to cashews? You can absolutely substitute sunflower seeds, soaked overnight, or hemp hearts for the cashews. Both of these alternatives have a stronger flavour than cashews, so taste the cream before adding to the vegetables and adjust to taste. You may like a bit of lime juice to brighten, more salt, chili powder or more nutritional yeast. Even a tiny bit (maybe ½ tsp) sugar to balance any bitterness.
Want even more veggies? Add a few handfuls of baby spinach to the vegetable saute.
This dip will keep well, in the fridge, for up to 3 days…but I don’t think it will last that long!
What to serve with corn dip? I love tortilla chips but you could also do a combination of whole grain crackers and sliced veggies too…as long as they are a bit wider to scoop up all the goodness!
More easy, nourishing vegan dips:
Vegan Cashew Cream Fruit Dip (Healthy!)
Easy Vegan Hot Corn Dip
Equipment
Ingredients
Vegetable mixture
1 tablespoon avocado oil
3 cups corn kernels fresh or frozen, thawed
1 small red onion diced
1 red pepper diced
3 cloves garlic chopped
½ – 1 jalapeño diced
1 teaspoon chili powder
salt to taste
Freshly cracked pepper
Cream Base
1 ½ cups raw cashews
1 cup water
½ cup can of diced green chiles
1 tablespoon nutritional yeast
1 ¼ teaspoons salt
1 teaspoon garlic powder
For assembling
½ pound melty shredded vegan cheese I used Earth Island brand
Instructions
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