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Easy Vegan Nacho Dip

Oh She Glows Life Affirming Nacho Dip

This recipe is out of this world. Regardless of the occasion, this is a crowd pleaser!!


Tuesday Butcher Photography


This appie is easy, cheesy, and crowd-pleasy! I know I've already sparked your interest but just to really hook you in, it's vegan, gluten-free, it's packed with B12 vitamins & protein, and it's verrryy low-sodium!


Tuesday Butcher Photography




1 cup Raw Cashews

1 cup Peeled and Chopped Carrots

2 TBSP Nutritional Yeast

2 TBSP fresh Lemon Juice

1 Garlic Clove

1 ¼ tsp. Sea Salt

¾ tsp. chili powder

½ tsp. Onion powder

¼ tsp. Cayenne pepper


1 cup Chunky Marinara Sauce (look for sugar free brand)

1 cup finely chopped Sweet Onion

2-3 handfuls of Baby Spinach, chopped

1/3 cup of crushed Corn chips (preferable a brand that has simple, clean ingredients)

1-2 Green onions, sliced for serving


Tuesday Butcher Photography



Preheat oven to 400 degrees

Lightly grease a 2-quart casserole dish

Place carrots in a small saucepan, Add water to cover.

Bring water to a boil and cook carrots for 5 minutes or until tender. Drain. (Carrots can be steamed as well)

In a blender (or food processor) combine the soaked/drained cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne and 2/3 cup of water. Blend until silky smooth.

Pour sauce in a large bowl.


Stir the marinara sauce, onion, and spinach into sauce until fully combined.

Pour sauce into the casserole dish and smooth out. Sprinkle with crushed corn chips

Bake for 25-30 minutes uncovered. Do not let the corn chips burn.

Garnish with green onions.

Serve with Tortilla chips or pita chips or any desired veggies.

Reheat leftovers in a 400 degree oven for 10-20 minutes.

Will last in refrigerator for 3-5 days.


Head to my Cinco de Mayo post to find some other easy plant-based Mexican meal ideas!

If you try this recipe, let me know!!!

Kaits xox


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