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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 350°F (180°C).
Step 2
Heat oil in a medium skillet over medium heat. Cook onion and red pepper until soft + glossy, about 5 - 7 minutes. Add corn, jalapeño, garlic and chili powder and cook for 5-7 minutes more, stirring often. Season with salt and pepper. Set aside.
Step 3
Add cashews, water, diced green chilies, nutritional yeast, salt, and garlic powder to a high speed blender. Blend for 1 minute on high until smooth. Pour over vegetable mixture and stir to combine.
Step 4
Scrape dip mixture into a 9x9 baking dish and cover with shredded vegan cheese. Bake for 25-30 minutes until bubbly and edges are set. Let cool for 5 minutes before serving.
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