Vegan Oil-Free Hot Corn Dip
Ingredients
- 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
Instructions
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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.
Recipe Notes
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.