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Take this vegan taco dip to a party, watch your friends devour it, and then tell them it’s vegan! This irresistible dip is packed with dairy-free goodness, spicy flavor, and is sure to be a hit.

This is a vegan remake of a dip my mom used to make when I was growing up. We always brought it to get-togethers and inevitably some unsuspecting person would end up parking in front of it and polishing off the whole plate. Addictive stuff!

Back then we called it “walking taco,” but I’m not sure that’s correct. I Googled the term and apparently “walking taco” is a taco that’s designed to be portable. That doesn’t really make sense here, and given it’s a dip and designed to be a party snack, walking around with the whole plate would be pretty rude.

I’m pretty sure the cheesy base portion of mom’s walking taco dip was nothing more than a brick of cream cheese and a packet of taco seasoning. That makes it pretty easy to veganize: I basically whipped up a batch of my cashew cream cheese and threw in a bunch of spices to make a DIY taco seasoning.

If you’re feeling lazy and would rather use a premade taco seasoning, go ahead! I’m sure it would work just fine and I’m guessing you’ll need about one packet (or 2 tablespoons).

Don’t feel limited when it comes to toppings! I chose toppings that I really like and happened to have on hand, but you could use just about any veggies you like, lettuce, tomato, avocado…even throw a whole jar of salsa on top if you want!

Tips for Making Delicious Vegan Taco Dip

  • The base can be made up to two days in advance.
  • Switch up the toppings if you like! Use your favorite veggies, or even add some shredded vegan cheese.
  • If you forget to soak your cashews, just boil them for 15 minutes.
  • Be patient when blending the base — it can take a few minutes, especially if you’re not working with a high-powered blending device.

I made a video to show you just how easy it is to make this cheesy vegan taco dip!

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5 from 1 vote Print

Cheesy Vegan Taco Dip

Take this vegan taco dip to a party, watch your friends devour it, and then tell them it’s vegan! This irresistible dip is packed with dairy-free goodness, spicy flavor, and sure to be a hit.

CourseAppetizer CuisineAmerican, Mexican Prep Time 20 minutes Soak time 4 hours Total Time 20 minutes Servings 8 Calories 248 kcal Author Alissa Saenz


  • 2cupsraw cashews, soaked in water 4-8 hours, drained and rinsed
  • 2-4tablespoonsunflavored and unsweetened non-dairy milk
  • 2tablespoonslemon juice
  • 1tablespoonchili powder
  • ½teaspoonsground cumin
  • 1teaspoonpaprika
  • ½teaspoonancho chile powder
  • ½teaspoononion powder
  • ½teaspoongarlic powder
  • ½teaspoonoregano
  • 1teaspoonsalt, or to taste
  • ½teaspoonblack pepper
  • 1small red bell pepper, diced
  • 1small green bell pepper, diced
  • 1cupsliced black olives
  • ½cupchopped fresh cilantro
  • ½cupchopped scallions
  • Tortilla chips, for serving


  1. Place the cashews, 2 tablespoons of milk, lemon juice, chili powder, cumin, paprika, ancho chile powder, onion powder, garlic powder, oregano, salt and pepper into the bowl of a food processor fitted with an s-blade.

  2. Blend the mixture until smooth, stopping to scrape down the sides of the bowl as needed, and adding an additional 2 tablespoons of milk if needed. This can take a few minutes, depending on how powerful your food processor is.

  3. Spread the cashew mixture onto a plate and top with peppers, olives, cilantro and scallions. 

  4. Arrange chips on the plate surrounding the dip. Serve.

Recipe Notes

Nutrition information does not include chips.

Nutrition FactsCheesy Vegan Taco DipAmount Per ServingCalories 248Calories from Fat 166% Daily Value*Fat 18.4g28%Saturated Fat 3.5g18%Sodium 476mg20%Potassium 309mg9%Carbohydrates 15.9g5%Fiber 2.9g12%Sugar 3.3g4%Protein 6.2g12%Calcium 80mg8%Iron 3.2mg18%* Percent Daily Values are based on a 2000 calorie diet.« Chipotle Black Bean Sweet Potato ChiliIndian-Inspired Chickpea & Summer Corn Curry »

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i just have to say i absolutely love that you do videos. it just makes everything look so easy. which is so helpful. I haven’t been cooking for that many years (I’m 28) and it just helps me to SEE the recipe being done in that one minute clip. Most blogs don’t do that and for a novice cooker, it really does help me. thank you

oh and this look awesome, i’ll be making this!


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