This vegan “Cheesy” bean dip is so nutty and delicious, but don’t get me wrong it doesn’t taste exactly like cows milk cheese on top of bean dip, but the nutritional yeast gives it a fantastically cheesy flavor.
I have to say that this vegan cheesy bean dip recipe is one of my most prized finds since I’ve become Vegan. I originally found it on the Daily Garnish, but have since altered the recipe as I thought their recipe wasn’t as cheesy as I would have liked.
One thing I have to point out is, in my opinion, this has a much better flavor if you heat it for a few minutes on the stove, I think it really allows the yeast, salt and oil to blend well into the beans.
Drain and rinse beans. Now I want to point out that you can use just about any kind of bean you would like, I have used black beans, white kidney beans, and great northern beans. If you use a different bean it will turn out slightly different so adjust salt and water to taste each time.
Place the beans in a blender or a food processor.
Add Nutritional Yeast, almost all 1/4 C water*, sea salt and olive oil.
Blend until smooth.
Use the rest of the water if you feel the bean dip needs to be thinner.
Heat in a small pan just until it starts to bubble or boil
*The amount of water needed will really depend on the type of beans you use, when I used black beans they were quite a bit firmer so it took about a half tablespoon more water to get them to blend well and they were still thick, which is what I was going for.
I have used this recipe as a dip for chips and bite sized vegetables, I’ve also used it in place of cheese spread for nachos or quesadillas. I hope you enjoy it as much as I have.