Vegan 7 Layer Mexican Dip
The ultimate creamy, cheesy, savoury mexican dip filled with fresh guac, tomato, refried beans and dairy free sour cream!
Servings: 8
Ingredients
'Refried' beans
- 245 g pinto beans (1x can) rinsed
- 1/4 tsp salt to taste
Sour cream
- 1/2 cup raw cashews (75g) preferably soaked for 10-15 minutes in boiling water prior to processing
- 4 tsp lemon juice (1/2 a lemon)
- 1 pinch salt to taste
Guacamole
- 200 g avocado (1.5 avocados)
- 4 tsp lemon or lime juice (1/2 a lemon)
- salt & pepper to taste
Queso 'cheese'
- 1 cup raw cashews (150g)
- 2 tbsp nutritional yeast
- 1/4 + 1/8 tsp salt to taste
Toppings
- 1 large tomato (100g), diced
- 30 g pitted olives (7 olives), sliced
- 1 medium spring onion sliced
Instructions
'Refried' beans
- Mash beans with a fork (or blend) until smooth and season with salt to taste.
Queso 'cheese'
- Add cashews to a food processor or blender and process into a smooth butter, scraping down sides as needed. Blend in nutritional yeast and salt to taste. Add about 4-5tbsp of warm water and blend until a thick pourable sauce consistency is achieved.
Sour cream
- Add cashews to a blender with the lemon juice and about 3tbs water. Blend until smooth (gradually add more water if needed to reach a sour cream consistency.)
Guacamole
- Mash guacamole ingredients together in a bowl until relatively smooth and season with salt & pepper to taste.
To assemble
- Place the 'refried' beans into the base of a 2.5-3 cup capacity serving dish and spread to form the first layer. Add the sour cream to form the 2nd layer and continue layering with the guacamole and queso cheese. Sprinkle the tomato, olives and green onion on top.
Notes
SUBSTITUTIONS
- Pinto beans can be replaced with store-bought refried beans.
- Cashews in the Sour Cream can be substituted with silken tofu or plain, unsweetened non-dairy yoghurt for a nut-free alternative.
- Cashews in the Queso Cheese can be swapped for tahini or sunflower seed butter for a nut-free alternative