With all the spicy, gooey goodness of the original recipe and none of the dairy, this Vegan Oil-Free Hot Corn Dip will be the hit of the potluck or party!
This is a major fix to a recipe that is loaded with fat. Cream cheese, mayonnaise, sour cream, cheese…all replaced with much lower fat plant foods.
You don’t need a bunch of pictures and step by step for this recipe. And the picture of the mixing bowl full of it is less than appetizing…ha ha! But I’ll show you anyway…
See? I told you.
As you can see, I used Trader Joe’s Corn and Chile Tomato-less Salsa and some cheese sauce and some tofu mayo. You can adapt this to suit your tastes. If you don’t have a Trader Joe’s nearby then you can use chopped bell pepper, onions, and whatever spicy peppers you like. (I suggest sautéing those items first before adding to the corn mix.
Use your favorite cheese sauce. I used Brand New Vegan’s Amazing Vegan Cheese Sauce this time (link in recipe box) to keep the fat low. You could use my Nacho Cheese Sauce too.
I used a quick version of mayo, using tofu, lemon juice, mustard, and apple cider vinegar. There are many vegan recipes for mayonnaise, so use your favorite. My recipe for mayo is in the Notes.
Let me know if you try this recipe and what variations you tried…did you like it?
- 2 cups cheese sauce See notes for options
- 2 16 oz bags frozen corn
- 1 jar Trader Joe's Corn & Chile Tomato-less Salsa This is a sweet/spicy corn salsa with onions and bell peppers. You can replace it by cooking some onions, bells and jalapeños instead. You'll miss the sweet/spicy corn though.
- 1 cup vegan fat-free mayonnaise Check the notes for options
- 1-10 slices pickled jalapeño, chopped or any spicy pepper you like
- 1-2 tsp sea salt optional
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Pre-heat oven to 375 degrees F
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Mix all ingredients in a large bowl.
If you are replacing the Trader Joe's salsa with onions, bell peppers, and jalapeno, sauté them till softened before adding to the corn/cheese/mayo mix.
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Pour mixture into a casserole dish. You can bake it in something that you want to serve it in or you can serve in smaller bowls.
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Bake at 375 degrees, covered for 25 minutes and uncover for an additional 10-15 minutes until it is bubbly and starting to get golden on the edges.
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Serve with baked tortilla chips. It is also good as a filling for tacos along with some black beans.
For the cheese sauce, use your favorite. Here is the link to a delicious fat-free cheese sauce from my buddy Chuck at Brand New Vegan.
If fat is not a primary concern for you, here is my recipe for Nacho Cheese Sauce
The Nacho Cheese Sauce can be made with cashews or tofu or a mixture of both.
For the mayo I made:
16 oz tofu
2 T lemon juice
1 tsp mustard (I used dijon)
1/2 tsp apple cider vinegar
1/2 tsp salt
Blend at high speed until smooth and creamy
This recipe is adaptable to suit many dietary restrictions. Let me know what versions you try and like.
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