Creamy Vegan Taco Dip

5 from 3 votes

This Creamy Vegan Taco Dip is the perfect party appetizer. Serve with crispy chips or add to a taco bowl for a quick weeknight dinner!

Course Appetizer, Snack

Cuisine Mexican

Keyword appetizer, beans, dip, game day snacks, snacks, taco dip, vegan beef

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 326kcal

Ingredients

1 tablespoon olive oil
1 small yellow onion diced
3 cloves garlic diced
1-2 chipotle peppers in adobo chopped, to taste
1.5 cups vegan beef crumbles*
1 15-ounce can fire roasted tomatoes
1 15-ounce can pinto beans drained and rinsed
1 packet taco seasoning
8 oz vegan cream cheese
jalapeño, cilantro, avocado, cherry tomatoes optional toppings

Instructions

Preheat the oven to 375 degrees and grease a baking dish.
Heat the olive oil in a pan over medium heat. Add the onion, garlic, chipotle peppers and vegan beef crumbles to the pan. Cook, stirring frequently for 5 minutes.
Add the tomatoes, beans and taco seasoning to the pan and stir to combine. Cook for another 5 minutes.
Stir in the vegan cream cheese. Transfer the mixture to the baking dish and place in the oven for 12-15 minutes, or until the top is browned and the dip is bubbly.
Remove from the oven and add your favorite toppings. Serve hot with tortilla chips.

Video

Notes

*If you don't like vegan beef crumbles, you can sub them for cooked lentils.

**I made my own tortilla chips in the air fryer. Cut corn tortillas into 4 pieces and place in a single layer in the air fryer basket. Spray with olive oil and cook at 400 degrees for 5 minutes - working in batches. Sprinkle with salt and serve. You can find my air fryer here.

Nutrition