Vegan Hot Corn Dip

You just can’t get any easier than this…a five ingredient dip that takes less than 2 minutes to pull together and will disappear just as fast.

I found this awesome recipe and although the original wasn’t vegan, I changed a few ingredients and made this a cheesy vegan dip that is sure to become one of your favorites.

I substituted the monterey jack cheese with Daiya vegan mozzarella cheese, the parmesan cheese with nutritional yeast and regular mayonnaise with Vegenaise.

My nutritional yeast is the large flake version, so I put it in my Mr. Coffee coffee grinder and made it into a fine parmesan texture.

My husband, (who hasn’t fallen in love with vegan cheese yet and has to have “real” cheese) really liked it, but said the nutritional yeast was a little too much.  I happen to absolutely love nutritional yeast so I didn’t really notice it to be overpowering.  For me, the more the better! However, if you don’t want a strong nutritional yeast flavor, you may want to reduce it by maybe a 1/4 cup.

And, there’s probably a reason the recipe is called “hot” corn dip…it 110% tastes better “hot” out of the oven than after it has cooled down, so definitely make sure you serve it hot!

Vegan-Hot-Corn-Dip

Tip:  Corn is the #1 GMO crop being produced today. Please make sure the corn you use is ORGANIC to avoid GMO’s.  The same if you use corn chips – get ORGANIC or non-GMO corn chips.  I used 365 Brand from Whole Foods for both the corn and corn chips.  

Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door:

 

Vegan Hot Corn Dip

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

  • 2 cans ORGANIC corn (drained very well)
  • 1 - 2 Small fresh jalapenos (diced)
  • 2 cups vegan mozzarella cheese shreds (Daiya brand)
  • 3/4 cups nutritional yeast (finely ground)
  • 1 cup vegan mayonaise (Vegenaise brand)

Directions

Step 1 Dice jalapenos.

Drain corn very well of all liquid.

Put all ingredients into an 8 x 8 glass dish and stir until well combined.

Bake at 350 degrees for approximately 20 minutes or until bubbly hot.

Stir everything together again before serving to make sure the cheese is evenly distributed.

Garish with diced jalapenos and tomatoes, if desired and serve with organic, non-GMO corn chips.

Best when served hot straight from the oven.

Enjoy!

Note

Recipe source:  http://www.ezrapoundcake.com/archives/25746

 

 

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Comments

  1. says

    Hi :)
    I stumbled upon your blog a few times during the past weeks and I have to say, I really like it. Such an adorable design! This recipe lokks and sounds super yummy, regrettably Daiya is not available in Germany yet.

    Keep up the great work! :)
    Greetings, Lara

  2. says

    Hi there. Food on Friday: Corn on Carole’s Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

    • Karielyn says

      Hi Carole! Thanks for sharing your Food on Friday link! I added a couple of my recipes with corn and look forward to seeing the others that are posted on your website tomorrow! Thanks for stopping by! :)

  3. Michelle says

    I’m very excited to try this recipe. But we also don’t have Daiya cheese anywhere around. Do you think it will work just as well and taste just as good if I substituted the Go Veggie cheese instead?

    • Karielyn says

      Hi Michelle! Yes, you could use another brand of shredded cheese for this recipe. I just showed the Daiya brand because that’s the brand I buy.

      As long as it melts it will work fine.

      That’s a great question and I hope you enjoy the recipe if you make it :)

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