Vegan 7 Layer Dip
Ingredients
Cashew Cream
-
1
cup
raw cashews
-
to cover
water
boiling water
-
½
cup
plant-based milk, plain, unsweetened
-
½
lemon
juiced
-
1
clove
garlic, peeled
-
1
tablespoon
nutritional yeast
-
a pinch
salt (optional)
-
a 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 Topping
-
¼
cup
sprouts or microgreens
-
¼
cup
fresh cilantro, chopped
-
½
cup
cherry tomatoes, halved
-
2
green onions
sliced
-
2
radishes
thinly sliced
-
1
small
jalapeno, thinly sliced
Other Toppings
-
1
(16-ounce) can
vegetarian refried black beans
-
1
cup
prepared medium salsa
-
1
cup
shredded plant-based cheese, Mexican-style
-
1
(2.25-ounce) can
sliced black olives, drained
Instructions
- Soak cashews in boiling water for 15 minutes, then drain and blend with other cashew cream ingredients until smooth.
- Prepare guacamole by mashing avocados and mixing in lemon juice, garlic, chili flakes, and salt.
- Combine salad topping ingredients in a bowl and set aside.
- On a large platter, layer the ingredients starting with refried beans, followed by guacamole, cashew cream, salsa, plant-based cheese, salad topping, and finally black olives.
- Serve immediately with tortilla chips, or refrigerate for up to 3 days.
Nutrition Facts (estimated)
Servings
16
Calories
184
Total fat
12g
Total carbohydrates
16g
Total protein
5g
Sodium
260mg
Cholesterol
0mg
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