Warm Vegan Walnut Sausage Dip
Make this warm vegan walnut sausage dip for a holiday party or a game night snack! Flavorful sausage-style walnut meat is combined with veggies and pinto beans and baked in a cheesy dairy-free sauce until bubbling and beautiful! This plant-based dip is perfect paired with a handful of crispy tortilla chips.
Ingredients
For the sauce:
- 4 cups water
- 3/4 cup unroasted cashews
- 1/2 cup dry red lentils rinsed
- 1/4 cup vegan chicken-style bouillon powder
- 3 large cloves garlic
- 1 chipotle pepper from a can
- 1/4 cup nutritional yeast
- 1 Tbsp lime juice or lemon juice
- 2 tsp onion powder
- 1 tsp sea salt
For the dip:
- 1 batch sausage-style walnut meat
- 1-2 4-oz cans diced green chiles
- 1 15.5-oz can pinto beans, drained and rinsed
- 1 Tbsp paprika optional, for color + some kick
Instructions
- To a medium sauce pan, add the water, bouillon powder, red lentils, and cashews and stir. Cover and bring to a boil. When boiling, remove the cover and turn the heat to medium. Cook, stirring occasionally, for 15 minutes. In the mean time, preheat your oven to 350F and get out a large oven-safe dish like a cast-iron pan or casserole dish.
- Add the contents of your sauce pan along with the other sauce ingredients to a high-powered blender or food processor. Blend until smooth, scraping down the sides as needed. Taste and adjust seasonings as desired.
- Pour the sauce into a large mixing bowl and stir in the walnut meat, pinto beans, green chiles, and optional paprika. Pour this mixture into your oven-safe container and place in your preheated oven. Bake for 20-30 minutes until the top is browned and dip thick.
- Top your dip with sliced jalapenos, roasted corn, diced tomatoes, etc. and serve warm with tortilla chips. Enjoy!
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