Vegan Rotel Dip

4.93 from 14 votes

This insanely easy vegan rotel dip comes together quickly and it's flavors make your taste buds do a happy dance! So creamy, so rich, allergy friendly!

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 170kcal

Author: Andrew Bernard

Ingredients

For the dip

1 14oz package vegan sausage or vegan beef crumbles
1 10 oz can Rotel, drained (Rotel = canned diced tomatoes and chillies)

For the cheese sauce

1 15oz can butter beans, drained
½ cup vegetable stock
1 cup dairy free milk (we like oat for this)
⅓ cup nutritional yeast
¼ cup vegan butter
2 tablespoon lemon juice
1 tsp salt
½ teaspoon cracked black pepper
¼ teaspoon paprika
½ cup vegan parmesan cheese (we use Violife for this recipe)
1 cup vegan shredded cheddar cheese
green onions, optional

Instructions

In a skillet on the stove, cook your vegan meatless crumbles according to the package instructions.

For the cheese

Add all ingredients for the cheese to a high powdered blender except the green onions.
Blend this until very well combined and warmed (about 4-5 minutes).
Once ready, add the cooked vegan crumbles, prepared cheese sauce and can of drained rotel to a small slow cooker. Can eat immediately or turn to low and let heat, stirring occasionally for 90 minutes. Top with green onions before serving.
*After 90 minutes, turn off and let cool some before reheating in crockpot if needed so it doesn't thicken too much.

Notes

*See post for substitutions and recommendations if you don't have a high powdered blender.

*See post for notes about Top 8 Allergy Free variation. This can be Top 8 Allergen Free.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

*If you don't have a slow cooker, then just bring together the ingredients on stove and let heat throughout

Nutrition