This is a vegan remake of a dip my mom used to make when I was growing up. We always brought it to get-togethers and inevitably some unsuspecting person would end up parking in front of it and polishing off the whole plate. Addictive stuff! Back then we called it “walking taco,” but I’m not sure that’s correct. I Googled the term and apparently “walking taco” is a taco that’s designed to be portable. That doesn’t really make sense here, and given it’s a dip and designed to be a party snack, walking around with the whole plate would be pretty rude.
I’m pretty sure the cheesy base portion of mom’s walking taco dip was nothing more than a brick of cream cheese and a packet of taco seasoning. That makes it pretty easy to veganize: I basically whipped up a batch of my cashew cream cheese and threw in a bunch of spices to make a DIY taco seasoning.
If you’re feeling lazy and would rather use a premade taco seasoning, go ahead! I’m sure it would work just fine and I’m guessing you’ll need about one packet (or 2 tablespoons). Don’t feel limited when it comes to toppings! I chose toppings that I really like and happened to have on hand, but you could use just about any veggies you like, lettuce, tomato, avocado…even throw a whole jar of salsa on top if you want!
Tips for Making Delicious Vegan Taco Dip
The base can be made up to two days in advance. Switch up the toppings if you like! Use your favorite veggies, or even add some shredded vegan cheese. If you forget to soak your cashews, just boil them for 15 minutes. Be patient when blending the base — it can take a few minutes, especially if you’re not working with a high-powered blending device.
I made a video to show you just how easy it is to make this cheesy vegan taco dip!
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