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.