In a round, shallow Pyrex dish, spread vegan cream cheese evenly on the bottom of the pan.
Next, pour the chili over the cream cheese and evenly distribute.
Lastly, pour the vegan queso cheese on top of the chili. (Note: I have tried this with store bought shredded vegan cheese and I find that it never melts and ends up making the dip drier than it should be. Highly recommend making the homemade vegan queso bc it will keep the dip creamy and you'll have leftovers for quesadillas and tacos!)
Bake in the oven for 30 minutes until the "cheese" has browned.
Let it cool for 5 minutes or so and then serve with your favorite tortilla chips. Enjoy!
Recipe by at https://www.littleadaptsbyjax.com/vegan-taco-dip/