Fit Recipe: Vegan Cheese Dip

From the Kitchen of:
Stefanie Antorcha

Welcome back to the Bambody Kitchen here at!!  Today we’re making an antioxidant packed, vitamin rich, cheese dip that is not only delicious but also VEGAN!

The main ingredient we’re using… cashews!  Cashews are loaded with essential minerals such as copper, calcium, magnesium, iron, phosphorus, potassium, and zinc.  Looking for lots of vitamins? Today’s recipe is also packed with vitamin C, B vitamins, folate, vitamin E and vitamin K.  The moral of my story? Eat this cheese dip and protect your heart, support nerve and muscle function, and improve bone and oral health!  Now let’s get cooking!

Here’s what you’ll need:

  • 1 1/2 cups cashews, soaked for at least 1 hour, drained
  • 1 orange bell pepper, roughly chopped
  • 1 cup unsweetened dairy-free milk
  • 2 tsp chili powder
  • 1/4 cup nutritional yeast
  • 1/4 cup minced onion
  • 2 tbsp. taco seasoning
  • 2 (15 oz.) cans black beans, rinsed and drained
  • 12 oz. fresh salsa

Drain and rinse the soaked cashews. Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high powered blender (I use my Ninja). Puree until thick and creamy, about 3-4 minutes.

In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes. Add in the cheese sauce and stir to mix.

Season to taste with salt/pepper if needed. Garnish as desired and serve.

Not only is this an awesome dip, but try adding it on a sandwich, use it for topping on a salad, there are endless possibilities!!!  Give this and all of our other fit recipes a try and let me know what you think! Till next time…Check out my recipe blog here at!

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