Description

This fabulous easy Vegan 7 Layer Dip is packed with healthful, wholesome ingredients–black beans, avocados, homemade cashew cream, salsa and a salad topping filled with vibrant, fresh garden vegetables.

Ingredients

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Cashew Cream:

¾ cup raw cashews
Boiling water
1/3 cup plant-based milk, plain, unsweetened
½ lemon, juiced
1 garlic, peeled
1 tablespoon nutritional yeast
Pinch salt (optional)
Pinch white pepper

Guacamole:

2 large, ripe avocados
½ lemon, juiced
2 cloves garlic, minced
½ teaspoon red chili flakes
¼ teaspoon salt (optional)

Salad:

1 cup sprouts or microgreens (i.e., alfalfa sprouts, sunflower seed sprouts, or radish sprouts)
½ cup fresh cilantro, chopped
1 cup cherry tomatoes, halved
2 green onions, sliced
4 radishes, thinly sliced
1 small jalapeno, thinly sliced

Other Toppings:

1 (16-ounce) can vegetarian refried black beans, poured into a medium bowl and stirred until smooth (make homemade refried beans here)
1 cup prepared medium salsa (or make home-made salsa here)
1 cup shredded plant-based cheese, Mexican-style (i.e., Daiya, Violife)
1 (2.25-ounce) can sliced black olives, drained

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Instructions

Make cashew cream by placing cashews in a small dish and covering with boiling water for 15 minutes. (While cashews are soaking, prepare other toppings.) Drain the cashews, place in a small blender and add plant-based milk, lemon juice, garlic, nutritional yeast, salt (optional), and white pepper. Puree until very smooth and creamy. May need to stop and scrape down sides as needed while processing. May add additional plant-based milk to achieve desired smooth, velvety texture (the consistency of sour cream). Set aside.
Make guacamole by cutting avocados in half, removing pit, and spooning out flesh into a small bowl, discarding peels. Mash with a fork. Add lemon juice, garlic, red chili flakes, and salt (optional) and mix until creamy. Set aside.
Make the salad topping by gently tossing together sprouts (or microgreens), cilantro cherry tomatoes, green onions, radishes and jalapenos in a medium bowl. Set aside.
Prepare 7 layer dip. Start by selecting a large platter or shallow casserole dish (about 12-14 inches in diameter).
On platter, create the following layers:
Layer 1. Spread the refried beans smoothly over the surface of the platter or dish.
Layer 2. Spread the guacamole evenly over the refried beans layer.
Layer 3. Spoon dollops of cashew cream over the guacamole layer.
Layer 4: Spoon salsa evenly over the cashew cream layer.
Layer 5: Sprinkle the plant-based cheese evenly over the salsa layer.
Layer 6. Sprinkle the salad layer evenly over the cashew cream layer.
Layer 7: Sprinkle the black olives evenly over the plant-based cheese layer.
Immediately serve the 7 layer dip platter with baked tortilla chips, flatbread, whole grain crackers, and/or sliced vegetables, as desired. May refrigerate up to 3 days by covering.
Makes 16 servings (about ⅔ cup each).

Notes

May use prepared guacamole in this recipe.

Try making your own homemade refried beans here. If using homemade refried beans, use 1 ¾ cups for this recipe.

Prep Time: 22 minutes
Category: Entree
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 184
Sugar: 2 g
Sodium: 260 mg
Fat: 12 g
Saturated Fat: 4 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 5 g