• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Vegan Warm Cheesy Bean Dip

6 Comments · September 23, 2019

Vegan Warm Cheesy Bean Dip

Jump to Recipe Print Recipe

This vegan warm cheesy bean dip will have you excited for game day whether you like sports or not. Inspired by the classic warm bean dip (AKA "Texas Trash Dip"—don't particularly care for this name), this dairy-free version will please everyone. 

Vegan Warm Cheesy Bean Dip

This recipe idea was a glimmer in my mind's eye for about a year. Now that fall is officially here, I figured it was time to bring this vegan game day appetizer to life.

As a kid, warm bean dip was my favorite game day food. Sinking crunchy Fritos into melty cheese and creamy refried beans was an activity I happily participated in every Sunday.

I can't remember the last time I had the stuff, but it's one of those flavor combinations you just don't forget.

Classic, dairy-based bean dip is made by combining refried beans with cream cheese, sour cream, and taco seasoning. The bean base is then spread into a casserole dish, covered with shredded Monterey Jack and cheddar cheese, and baked until hot and bubbly.

The bean base seemed easy enough to veganize, but I wanted to figure out a way to top it with homemade vegan cheese rather than store-bought shreds.

I don't know about you, but I've found that many store-bought vegan cheeses melt with a less-than-desirable snotty texture. I know, so gross. But also so true.

So I decided to try my hand at a homemade cheese layer that had an authentic stretchy melted quality to it.

SPOILER ALERT: I made it happen, but more on that after this beany, cheesy jump...

Vegan Warm Cheesy Refried Bean Dip

Let's take a closer look at the how-to for this recipe, shall we?

Classic bean dip uses a packet of taco seasoning to jazz up the bean layer.

Since store-bought taco seasoning tends to have all sorts of funky additives in it, I decided to make a homemade version (I've included the recipe for you, too).

If you decide to go the store-bought route, I recommend adding about half the packet and then working your way up from there according to taste preferences. Most taco seasonings have a hefty amount of sodium, and you don't want a too-salty dip.

Homemade Taco Spice Mix

Once you've made (or ripped open) your taco seasoning, add it to a large mixing bowl along with two cans of vegetarian refried beans, a cup of vegan cream cheese, and a cup of plain, unsweetened non-dairy yogurt.

As you might know, not all vegan cream cheeses and yogurts are created equally, so I've included my brand recommendations in the recipe (not sponsored, just the brands I love and use myself).

Warm Vegan Bean Dip Ingredients

Once you've added everything to the bowl, you'll mix, mix, mix until smooth.

Fun fact: The base for warm bean dip is one of the least attractive foods to photograph (I tried my best 🤷🏻‍♀️)...

Vegan Refried Bean Dip Base

Once the beany base is mixed, you'll spread it evenly into a casserole dish and pop it in the oven to bake for 20 to 25 minutes, or until hot and perhaps even a little bubbly.

Vegan Warm Cheesy Bean Dip

When you're about 10 minutes out from the bean base being ready, get to work on the cheese.

This homemade stretchy vegan Monterey jack-ish cheese comes together with easy methods and in about 10 minutes flat.

It's very similar to my cashew mozzarella recipe but with a few distinct changes to make it stretchy and zestier, too.

To a blender, you'll add soaked (or boiled) cashews, filtered water, nutritional yeast, olive oil, tapioca starch, vinegar, tahini, and salt.

Vegan Melty Cashew Jack Cheese

Blend on high until completely smooth. Then, transfer the mixture to a large saucepan and stir constantly over medium heat until thick and stretchy.

The mixture will clump as it first begins to thicken, but just keep stirring until you have a smooth, stretchy cheese.

I typically use arrowroot starch for homemade vegan cheeses but opted for tapioca starch for this recipe because it yields a stretchy quality when activated by heat.

Ideally, you want the cheese to be ready at the same time or just after the the bean dip finishes baking.

Once the bean dip is ready, dollop as much of the cheese as desired over top (you may have extras) and use the back of a spoon to spread it evenly over the surface.

I like to then drizzle a tiny bit of oil over top to give it an authentic melted cheese sheen, but this is totally optional.

Vegan Melty Cashew Jack Cheese

I also sprinkle a few pinches of smoked paprika on top to add smoky notes to the cheese. Again, totally optional.

Now let's take a look at how this cheese handles...

Scoop.

Vegan Warm Cheesy Refried Bean Dip

Stretch.

Vegan Warm Cheesy Refried Bean Dip Stretchy Cheese

Snap.

Vegan Warm Cheesy Refried Bean Dip Stretchy Cheese

If that doesn't look like stretchy queso fundido, I don't know what does.

Although you can leave the bean dip totally bare, I highly recommend topping it.

My favorite toppings are:

Diced cherry tomatoes.
Scallions.
Cilantro.
Black olives.
Fresh or pickled jalapeño slices.

But feel free to get creative.

Vegan Warm Cheesy Refried Bean Dip

Once you've topped your dip, ready your tortilla chips and dive in.

Vegan 7 Layer Refried Bean Dip

I hope this vegan warm cheesy bean dip makes all your vegan game day dreams come true.

If you make it, let me know! Leave a comment, rate it, and don’t forget to tag a photo #blissfulbasil on Instagram.

Vegan Warm Cheesy Bean Dip
Print Pin
5 from 2 votes

Vegan Warm Cheesy Bean Dip

This vegan warm cheesy bean dip will have you excited for game day whether you like sports or not. Inspired by the classic warm bean dip (AKA "Texas Trash Dip"—don't love this name), this plant-based version will please vegans and non-vegans alike. 
Course Appetizer
Cuisine Gluten-Free, Grain-Free, Vegan
Keyword bean dip, cheesy, game day recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8
Author Ashley

Ingredients

Vegan Cheesy Bean Dip

  • 2 (15-ounce) cans vegetarian refried beans
  • 8 ounces plain vegan cream cheese (I recommend Kite Hill)
  • 1 cup plain unsweetened vegan yogurt (I recommend Cashewgurt)
  • 1 recipe Taco Seasoning (recipe below)*
  • 1 recipe Vegan Cashew Jack Cheese

Optional Toppings

  • 2 scallions, ends trimmed and thinly sliced
  • 1 cup cherry tomatoes, diced
  • Chopped fresh cilantro, to taste
  • Sliced black olives, to taste
  • Fresh of pickled jalapeño slices

For Serving

  • Tortilla chips, for serving

Instructions

  • Preheat the oven to 350F. Lightly grease a 13 x 9-inch casserole dish.
  • In a large mixing bowl, whisk together the refried beans, cream cheese, yogurt, and taco seasoning until smooth. Taste. If desired, add a bit more salt.
  • Spread the bean mixture evenly into the greased casserole dish.
  • Bake for 20 to 25 minutes, or until hot and bubbly.
  • Meanwhile, prepare the toppings (i.e., tomatoes, scallions, cilantro, etc.) if using.
  • With about 10 minutes of bake time remaining, prepare the Vegan Cashew Jack Cheese.
  • Dollop as much of the cheese over the hot bean dip as desired (you might have extras), and use the back of a spoon to spread/press it evenly over the surface. (FYI, I drizzle a tiny bit of oil over top to give it an authentic melted cheese sheen and then sprinkle with a little smoked paprika—totally optional.)
  • Top with the cherry tomatoes, scallions, cilantro, black olives, and jalapeños (if using).
  • Serve warm with tortilla chips for dipping.

Notes

*If you like a super zesty bean dip, consider doubling the taco seasoning!
Homemade Taco Spice Mix
Print Pin
5 from 2 votes

Homemade Taco Seasoning Mix

This simple homemade taco seasoning mix comes together in a flash!
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 mix
Author Ashley

Ingredients

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¾ teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • Dash or two cayenne

Instructions

  • Add all ingredients to a bowl and whisk together.

 

Related Posts

  • Hot Pepper Pot Vegan Cultured Cashew Cream CheeseHot Pepper Pot Vegan Cultured Cashew Cream Cheese
  • Loaded Nacho Potato WedgesLoaded Nacho Potato Wedges
  • Vegan Cream of Celery SoupVegan Cream of Celery Soup
  • Vegan Roasted Butternut Squash Fettuccine AlfredoVegan Roasted Butternut Squash Fettuccine Alfredo
  • Vegan Eggnog TrufflesVegan Eggnog Truffles
  • Vegan Pecan Pumpkin Cookies with Spiced Cashew ButtercreamVegan Pecan Pumpkin Cookies with Spiced Cashew Buttercream
« Quinoa Rainbow Veggie Dumpling Bowls
Rainbow Veggie Rice Noodle Bowls »

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Celeste Jackson says

    September 30, 2019 at 11:24 am

    5 stars
    I almost forgot about how many times I made the original recipe of this! I think I blocked it out of my mind because I knew how bad it was for me even though it was tasty & very addicting. I love your healthier version. It came together easily and tastes delicious. Thanks for creating a new favorite!

    Reply
    • Ashley says

      September 30, 2019 at 12:29 pm

      So glad you're enjoying it, mom! :)

      Reply
  2. Addison says

    October 06, 2019 at 5:15 pm

    5 stars
    This is so good! Probably my new favorite bean dip. I could seriously eat the bean or the cheese part separately. Thank you for another great recipe!

    Reply
    • Ashley says

      October 07, 2019 at 9:01 am

      So happy to hear you enjoyed it, Addison! Thanks for taking the time to come back and share your thoughts and rating—means so much.

      Reply
  3. Luann says

    October 06, 2019 at 6:20 pm

    Wow! I can't wait to make this! So that I can make this tomorrow instead of waiting for a football game or special occasion, I might convert this recipe into dinner by using it to make dinner nachos or tostadas!

    Reply
    • Ashley says

      October 07, 2019 at 9:00 am

      Ooh, smart! Love the idea of transforming it into other meals. And truth be told: I served this as is for dinner the other week. Casual weeknight meal. Upped the toppings to make it increase the veggies, and all went to bed with satisfied tummies. Enjoy, Luann!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • From Nashville with Love
  • Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil