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–+ servings
A dish full of vegan taco dip is topped with vegan cheddar shreds and sliced tomatoes. There are tortilla chips behind it.
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Vegan Taco Dip

Dig into this creamy, delicious, and easy Vegan Taco Dip. Made with only 8 ingredients, you'll be watching the game and dipping within minutes!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 234kcal
Author Marly McMillen

Equipment

Ingredients

  • 8 oz container of vegan cream cheese
  • 1 cup vegan sour cream
  • 8 oz package of Nasoya TofuBaked Chipotle
  • ½ cup mild salsa
  • 1 tablespoon taco seasoning store-bought or homemade
  • 1 cup greens spinach, field greens, finely chopped
  • 1 cup vegan cheddar cheese finely shredded
  • 1 cup cherry tomatoes chopped

Instructions

  • Combine the vegan cream cheese and vegan cream cheese in a bowl. Stir to combine.
  • Chop the tofu into small cubes.
  • Add the salsa and taco seasoning to the sour cream mixture. Stir to combine. Add half of the cubed tofu and stir to combine.
  • Spoon this mixture into a serving dish. Top with the remaining cubed tofu, the chopped greens, vegan cheese and cherry tomatoes.
  • Serve immediately or refrigerate until ready to be served.

Notes

The Nasoya TofuBaked doesn't need to be pressed. It comes pre-pressed and marinated so it's a nice, firm, flavorful texture.
If you don't have Nasoya TofuBaked you can substitute Marinated Tofu

Nutrition

Calories: 234kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Sodium: 544mg | Potassium: 150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 5.9mg | Calcium: 44mg | Iron: 1mg