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7 Layer Dip (dairy-free)
Dips
Ingredients:
Layer 1: Refried Beans
- 1 (15 oz) can vegetarian refried beans
- 1 tsp taco seasoning (optional)
Layer 2: Guacamole
- 2 ripe avocados
- 1 tbsp lime juice
- salt to taste
Layer 3: Cashew Sour Cream
- 1 cup raw cashews (soaked 4 hours or boiled 10 min)
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- Blend all ingredients until smooth and creamy
Layer 4: Salsa or Pico de Gallo
- 1 cup chunky salsa (drained) or fresh pico de gallo
Layer 5: Vegan Cheese
- 1 cup shredded vegan cheddar or Mexican blend cheese
Layer 6: Lettuce (optional)
- 1 cup shredded romaine or iceberg lettuce
Layer 7: Toppings
- 1/2 cup chopped tomatoes
- 1/4 cup sliced black olives
- 2 tbsp chopped green onions or chives
- 1/3 cup fresh chopped parsley
- Optional: jalapeño slices
Equipments:
- 8×8-inch dish or shallow serving platter
- Blender or food processor (for cashew sour cream)
- Mixing bowls
- Knife and cutting board
20 minutes or less
Oil-Free
Soy-Free
Features:
20 minutes or less
Oil-Free
Soy-Free
Nutrition:
Serving Size 1 of 10 Calories 160 Carbohydrates 13g Fat 11g Fiber 4g Protein 4g Monounsaturated 3g Polyunsaturated 2g Saturated 2g Trans 0g Vitamin A 50mcg Vitamin C 6mg Calcium 40mg Iron 1.2mg Potassium 250mg Cholesterol 0mg Sodium 250mg Sugar 2g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Beans – Mix 1 can (15 oz) vegetarian refried beans with 1 tsp taco seasoning if using. Spread into an 8×8-inch dish or shallow platter.
- Guacamole – Mash 2 ripe avocados with 1 tbsp lime juice and salt to taste. Spread over the bean layer.
- Cashew Sour Cream – Blend 1 cup soaked raw cashews, ½ cup water, 1 tbsp lemon juice, 1 tsp apple cider vinegar, and ¼ tsp salt until completely smooth. Spread gently over the guacamole.
- Salsa – Spoon 1 cup drained salsa or pico de gallo over the cashew sour cream.
- Cheese – Sprinkle 1 cup shredded vegan cheddar evenly.
- Lettuce (optional) – Add 1 cup shredded romaine or iceberg lettuce.
- Toppings – Finish with ½ cup chopped tomatoes, ¼ cup sliced black olives, 2 tbsp chopped green onions, and ⅓ cup fresh parsley.
- Chill and Serve – Refrigerate for 30 minutes before serving with tortilla chips.
Notes:
- Soak cashews for 4 hours or boil for 10 minutes for the smoothest cashew sour cream.
- Drain the salsa if watery to prevent the layers from becoming soggy.
Storage:
- Cover and refrigerate for up to 2 days. Best assembled the day of serving.
Swaps:
- Replace cashew sour cream with store-bought vegan sour cream for a shortcut.
- Swap refried beans for black beans or pinto beans.
Tips:
- Spread each layer all the way to the edges of the dish for a tidy, layered presentation.
- Add the toppings right before serving to keep lettuce crisp and tomatoes fresh.
7 Layer Dip (dairy-free)
10 Servings
Prep 20 min
Ingredients:
Layer 1: Refried Beans
- 1 (15 oz) can vegetarian refried beans
- 1 tsp taco seasoning (optional)
Layer 2: Guacamole
- 2 ripe avocados
- 1 tbsp lime juice
- salt to taste
Layer 3: Cashew Sour Cream
- 1 cup raw cashews (soaked 4 hours or boiled 10 min)
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- Blend all ingredients until smooth and creamy
Layer 4: Salsa or Pico de Gallo
- 1 cup chunky salsa (drained) or fresh pico de gallo
Layer 5: Vegan Cheese
- 1 cup shredded vegan cheddar or Mexican blend cheese
Layer 6: Lettuce (optional)
- 1 cup shredded romaine or iceberg lettuce
Layer 7: Toppings
- 1/2 cup chopped tomatoes
- 1/4 cup sliced black olives
- 2 tbsp chopped green onions or chives
- 1/3 cup fresh chopped parsley
- Optional: jalapeño slices
Features:
20 minutes or less
Oil-Free
Soy-Free
Instructions:
- Beans – Mix 1 can (15 oz) vegetarian refried beans with 1 tsp taco seasoning if using. Spread into an 8×8-inch dish or shallow platter.
- Guacamole – Mash 2 ripe avocados with 1 tbsp lime juice and salt to taste. Spread over the bean layer.
- Cashew Sour Cream – Blend 1 cup soaked raw cashews, ½ cup water, 1 tbsp lemon juice, 1 tsp apple cider vinegar, and ¼ tsp salt until completely smooth. Spread gently over the guacamole.
- Salsa – Spoon 1 cup drained salsa or pico de gallo over the cashew sour cream.
- Cheese – Sprinkle 1 cup shredded vegan cheddar evenly.
- Lettuce (optional) – Add 1 cup shredded romaine or iceberg lettuce.
- Toppings – Finish with ½ cup chopped tomatoes, ¼ cup sliced black olives, 2 tbsp chopped green onions, and ⅓ cup fresh parsley.
- Chill and Serve – Refrigerate for 30 minutes before serving with tortilla chips.
