Vegan Rotel Dip is a plant-based party food that’s creamy, cheesy, and meaty, with Tex-Mex flavors. Loaded with hearty vegan crumbles, tangy Rotel tomatoes, and creamy plant-based cheese, this dip is easy to make and will satisfy your cheesy cravings fast in about 20 minutes.
Vegan Rotel Dip is a crowd-pleaser that shines during game days, Super Bowl parties, potlucks, and family gatherings. It's creamy, savory, and as spicy as you want it to be.
It's nickname is “ugly dip” for its lumpy, messy, not-so-Instagram-worthy vibes—but I disagree. My vegan version is a pretty dip and a flavor-packed hit at every party, no matter the looks.
This recipe is a cross between my Vegan Cashew Cheese Sauce and Vegan Queso Blanco, another fan favorite for cheesy indulgence. You can substitute the vegan cheese in Easy Vegan Nachos or Vegan Jackfruit Nachos with this rotel dip.
Jump to:
What are Rotel Tomatoes?
Rotel is a brand of canned tomatoes that are blended with diced green chilies, creating a flavorful mix that adds a spicy kick to dishes like this one.
It can be found in varying heat levels, from mild to hot, at all major grocery chains.
Why I Love This Recipe
- It comes together fast and is easy to whip up for all kinds of occasions - parties, game days, or casual snacking.
- The vegan crumbles make it hearty and satisfying.
- It’s dairy-free comfort food that even nonvegans enjoy.
- I love to serve it with other dips like my White Bean Basil Dip
for a colorful, crowd-pleasing spread that feels both indulgent and fresh.
Ingredients
- Rotel: You can find Rotel in the canned tomato section of your grocery store. Substitute Rotel with a can of diced tomatoes (fire-roasted is great) and a small can of green chilies. Adjust the spice level to your preference by choosing mild, medium, or hot varieties of Rotel. The mild is void of any spiciness, actually, so keep that in mind when choosing.
- Vegan Crumbles: My favorite meat alternative is a brand I find at Whole Foods called Abbot's. It's made with all-natural ingredients like porcini mushrooms and onions and has spices added. Feel free to use your favorite vegan ground beef alternative and spice it up with some taco seasoning and salt, if needed.
See the recipe card for all the ingredients and measurements.
Variations
- Try using Easy Walnut Taco Meat instead of store-bought crumbles.
- Make a loaded dip. Stir in black beans, corn, or diced bell peppers for added texture and flavor.
- Add a dash of smoked paprika or chipotle powder for a smoky depth.
How To Make Vegan Rotel Dip
There are four steps to make this super easy vegan dip. See the recipe card for full details.
Step 1: Prepare the vegan crumbles. If using non-spiced crumbles, season them with some salt and a tablespoon of taco seasoning if needed.
Step 2: Prepare the cheese sauce. Drain the soaked cashews and add them to a blender milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, and salt. Blend until smooth and creamy.
Step 3: Add the blended cashew mixture and tomatoes to the pan with the crumbles. Simmer over low-medium heat, stirring frequently, until hot.
Step 4: Taste and adjust seasoning if needed. Pour into a serving bowl or serve in the pan to keep warm. Add toppings like olive oil, jalapeños, cilantro, or red and green onions.
Top Tips
- You can soak cashews or visit Guide to Soaking Cashews for much quicker alternatives - my go-to is the microwave method.
- This dip will thicken slightly and darken as it sits, but don’t worry—the flavor stays the same. Just give it a good stir, and it’s ready to enjoy!
- Consider making and serving the dip in a cast iron pan. It makes for a nice presentation and keeps it warm.
- You can also use a small slow cooker on low heat to keep it warm and melty throughout a gathering. If the dip thickens too much, stir in a splash of plant-based milk to get the perfect consistency.
- Do not drain the Rotel tomatoes for the best consistency and moisture in the dip.
Serving Suggestions for Vegan Rotel Dip
- Serve with tortilla chips for a classic dip experience.
- Warm pita bread, pita chips, or crunchy pretzels make excellent dippers.
- Serve leftovers over baked potatoes for a great meal or as a filling for tacos, quesadillas, and burritos.
- Pour over tortilla chips, add toppings like jalapeños and guacamole, and bake for loaded nachos.
- Round out a Mexican-inspired meal with a delicious Vegan Fideo Soup.
Recipe FAQS
Yes, you can prepare the dip a day in advance and store it in an airtight container in the refrigerator. Reheat on the stovetop or microwave, stirring occasionally, and add a splash of plant-based milk if it thickens too much.
You can use this dip as a cheese sauce in Vegan Spicy Chili Cheese Fries or in Vegan Philly Cheesesteak Sandwich.
Brands like Beyond Meat, Impossible, or rehydrated TVP work great, but my go-to is the Abbot's brand I find at Whole Foods.
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of plant-based milk to bring it back to a creamy consistency.
If you don’t have Rotel tomatoes, you can substitute them with a combination of diced tomatoes and green chilies. Use one 14.5 oz can of diced tomatoes (plain or fire-roasted) mixed with one 4 oz can of diced green chilies. If you like it spicier, you can add a pinch of red pepper flakes or a splash of hot sauce.
The name Rotel comes from the founder of the brand, Carl Roettele, who created the product in the 1940s. The brand name is a shortened version of his surname, combining Ro from Roettele and tel from the latter part of the name.
Mexican-Inspired Vegan Recipes
Got a minute? I'd love for you to comment and rate Vegan Rotel Dip. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Rotel Dip
Ingredients
- 1 cup raw cashews softened, see notes
- 1 cup unsweetened plant-based milk almond, soy, or oat milk
- ⅓ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon salt or to taste
- 1 10-ounce can of Rotel pick your spiciness level
- 10 ounces vegan crumbles such as Beyond Meat, Abbots, or TVP
- 1-2 tablespoons of olive oil for sauteeing the crumbles
- optional toppings olive oil, diced jalapeños, chopped cilantro, red onions, green onions, or chopped tomatoes.
Instructions
- Cook the Vegan Crumbles: Heat a non-stick skillet over medium heat with some olive oil. Cook the vegan crumbles according to package directions. Season lightly with salt and taco seasoning if the crumbles did not come with any seasoning.
- Prepare the Cashew Base: Drain the softened cashews and add them to a blender along with the plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, and salt. Blend until smooth and creamy.
- Combine the Base and Crumbles: Transfer the blended cashew mixture and tomatoes to the pan with the crumbles. Simmer over low-medium heat until heated through, stirring frequently. Turn off when heated through so it does not dry out.
- Adjust the Flavor: Taste and adjust the seasoning as needed.
- Serve: Pour the dip into a serving bowl and top with optional toppings for a nice presentation. Serve warm with tortilla chips, veggie sticks, or crackers.
Reg says
This vegan Rotel dip is creamy, cheesy, and just the right amount of spicy—basically everything you love about the original but without the dairy. Perfect for chips, veggies, or honestly just a spoon.