Vegan 7-Layer Dip
Ingredients
The bean layer
-
1
15 oz.
can vegetarian refried beans
The cheese sauce
-
1
cup
unsalted cashews
-
¼
cup
water
-
1 ½
tablespoons
fresh lemon juice
-
1
4 oz.
can green chilies
-
¾
teaspoon
fine sea salt
-
4-6
slices
jarred jalapeno (optional)
The guacamole
-
2
large
ripe avocados
-
2
tablespoons
fresh lime juice
-
½
teaspoon
fine sea salt
-
¼
red onion
diced
-
1
roma tomato
diced
-
1
jalapeno
diced (optional)
Extra toppings
-
2
roma tomatoes
diced
-
¼
red onion
diced
-
¼
cup
freshly chopped cilantro
-
¼
teaspoon
fine sea salt
-
1
tablespoon
fresh lime juice
Instructions
- Spread the refried beans evenly in the bottom of an 8-inch square dish.
- Blend cashews, water, lemon juice, green chilies, and salt until smooth to make the cheese sauce, then pour over the beans.
- Mash avocados with lime juice and salt, then mix in red onion, tomatoes, and jalapeno for the guacamole.
- Spoon the guacamole over the cheese layer and spread it out gently.
- Combine remaining tomatoes, red onion, cilantro, jalapeno, lime juice, and salt for pico de gallo, then distribute it over the guacamole.
- Serve immediately with tortilla chips or store covered in the fridge for up to 2 hours.
Nutrition Facts (estimated)
Servings
8
Calories
139
Total fat
7g
Total carbohydrates
14g
Total protein
6g
Sodium
793mg
Cholesterol
0mg
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