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Flavorful Vegan Cinco de Mayo Black Bean Elote Dip with Easy Cashew Queso Recipe

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A vibrant and creamy vegan dip combining smoky black beans, sweet corn, and a smooth cashew queso, perfect for Cinco de Mayo celebrations or casual snacking.

Ingredients

Scale
  • 1 (15 oz / 425 g) can black beans, rinsed and drained
  • 1 cup (150 g) corn kernels, fresh or frozen
  • 1 small red bell pepper, diced
  • 1/4 cup (40 g) red onion, finely chopped
  • 1–2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 cup (150 g) raw cashews, soaked in hot water for at least 30 minutes
  • 1/4 cup (60 ml) water or unsweetened plant milk (almond or oat)
  • 3 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon chipotle powder or a small pinch of cayenne (optional)
  • Salt to taste
  • Chopped fresh cilantro (for garnish)
  • Extra lime wedges (for garnish)
  • Optional: vegan queso fresco or diced jalapeños for heat

Instructions

  1. Soak the cashews in hot water for at least 30 minutes to soften. If short on time, soak in boiling water for 10 minutes. Drain before blending.
  2. In a blender or food processor, combine soaked cashews, water or plant milk, nutritional yeast, lemon juice, apple cider vinegar, onion powder, garlic powder, chipotle powder (if using), and salt. Blend on high until smooth and creamy, about 2-3 minutes. Scrape down sides as needed.
  3. In a mixing bowl, combine rinsed black beans, corn kernels, diced red bell pepper, red onion, and minced garlic. Toss gently to mix.
  4. Sprinkle smoked paprika, ground cumin, salt, and pepper over the black bean mixture. Pour in fresh lime juice and stir gently but thoroughly.
  5. Pour the cashew queso over the black bean and corn mixture. Fold together carefully so the queso coats all ingredients without mashing the beans. The dip should be creamy but still chunky.
  6. Taste the dip and adjust flavors by adding more lime juice, salt, or spices if desired.
  7. Cover and refrigerate for 30 minutes to allow flavors to meld, or serve immediately for a vibrant fresh taste.
  8. Just before serving, garnish with chopped cilantro and lime wedges. Optionally, add vegan queso fresco or jalapeño slices for extra festivity.

Notes

Soaking cashews properly is key for smooth queso; blend on high speed for at least 2 minutes. Use a folding motion to keep beans intact. Fresh lime juice brightens flavor. Adjust spice levels with chipotle powder or jalapeños. Rinse canned beans to avoid canned taste. The dip can be made ahead and flavors deepen after chilling.

Nutrition

Keywords: vegan dip, Cinco de Mayo, black bean dip, elote dip, cashew queso, plant-based, gluten-free, smoky dip, easy dip recipe

Find it online: https://sunnysavory.com/flavorful-vegan-cinco-de-mayo-black-bean-elote-dip-with-easy-cashew-queso-recipe/