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Slow Cooker Vegan Chili Cheese Lentil Dip


  • Yield: Makes about 2 1/2 cups 1x
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Ingredients

  • 1/4 cup diced onion
  • 3/4 cup diced tomatoes (about 1/2 14-ounce can)
  • 1/2 cup dry brown or green lentils
  • 1/4 cup canned diced green chilis, drained and rinsed
  • 1 3/4 teaspoon chili powder, divided
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon cumin, divided
  • 1/2 teaspoon chipotle powder, divided
  • 1/2 teaspoon salt, divided
  • 1 1/2 cups vegetable stock
  • 1 cup cashews, soaked for at least two hours
  • 1/2 orange bell pepper
  • 1/4 cup nutritional yeast
  • 3/4 cup hot almond milk
  • extra salt to taste
  • optional: cilantro for garnish
  • Tortilla chips for dipping

Instructions

  1. Add onion, tomatoes, lentils, chilis, 1 teaspoon chili powder, garlic powder, 1/4 teaspoon cumin, 1/4 teaspoon chipotle powder, 1/4 teaspoon salt, and vegetable stock to a slow cooker. Cook on high for 3-4 hours, or until most of the liquid is absorbed.
  2. In a food processor, add cashews, bell pepper, nutritional yeast, 3/4 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon chipotle powder, 1/4 teaspoon salt, and almond milk and pulse for 3-5 minutes, or until smooth and creamy. Add extra salt to taste.
  3. Pour cashew cheese into slow cooker and mix in with the lentils. Dip should be served warm, with tortilla chips and option to garnish with cilantro.