7 Layer Dip (Vegan)
Ingredients:
- 425 g (15 oz / 1 can) vegetarian refried beans
- 1 tsp taco seasoning (optional)
- 400 g (2) ripe avocados
- 15 ml (1 tbsp) lime juice
- salt to taste
- 130 g (1 cup) raw cashews
- 120 ml (½ cup) water
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) apple cider vinegar
- ¼ tsp salt
- 240 ml (1 cup) chunky salsa
- 115 g (1 cup) shredded vegan cheddar or Mexican blend
- 50 g (1 cup) shredded romaine or iceberg lettuce
- 75 g (½ cup) chopped tomatoes
- 35 g (¼ cup) sliced black olives
- 10 g (2 tbsp) chopped green onions or chives
- 15 g (⅓ cup) fresh parsley
- 14 g (1) jalapeño
Equipments:
- High-speed blender
- 8x8-inch baking dish or shallow serving platter
- Mixing bowls
- Spatula
- Fork (for mashing avocado)
Features:
Gluten-Free
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Make sure the cashews for the sour cream layer are fully soaked and soft before blending — under-soaked cashews leave a gritty texture that a food processor can't fully smooth out.
Instructions:
- Prep the Cashew Sour Cream: Blend 130 g (1 cup) soaked raw cashews, 120 ml (½ cup) water, 15 ml (1 tbsp) lemon juice, 5 ml (1 tsp) apple cider vinegar, and ¼ tsp salt until completely smooth. Set aside.
- Layer the Beans: Mix 425 g (1 can) vegetarian refried beans with 1 tsp taco seasoning if using. Spread evenly into an 8×8-inch dish or shallow serving platter.
- Layer the Guacamole: Mash 2 ripe avocados with 15 ml (1 tbsp) lime juice and salt to taste. Spread over the bean layer.
- Layer the Cashew Sour Cream: Spread the cashew sour cream gently over the guacamole layer.
- Layer the Salsa: Spoon 240 ml (1 cup) drained salsa or pico de gallo evenly over the cashew sour cream.
- Add Cheese and Lettuce: Sprinkle with 115 g (1 cup) shredded vegan cheddar. Add 50 g (1 cup) shredded romaine or iceberg lettuce if desired.
- Add Toppings: Finish with 75 g (½ cup) chopped tomatoes, 35 g (¼ cup) sliced black olives, 10 g (2 tbsp) chopped green onions, 15 g (⅓ cup) fresh parsley, and jalapeño slices if using.
- Chill and Serve: Refrigerate for 30 minutes before serving with tortilla chips.
Common Mistakes: Not draining the salsa — watery salsa will make the layers soggy. Always drain excess liquid first. Adding toppings too early — lettuce and tomatoes should go on right before serving to stay fresh and crisp.
Notes: Soak cashews for 4 hours or boil for 10 minutes for the smoothest cashew sour cream. Spread each layer all the way to the edges of the dish for a tidy, layered presentation.
Prep in Advance: Make the cashew sour cream and refried bean layer up to 2 days ahead and refrigerate separately. Assemble the day of serving.
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: Add toppings right before serving to keep lettuce crisp and tomatoes fresh. Use a clear glass dish to show off all the beautiful layers.
Refried beans — the hearty, protein-rich base layer that anchors all the toppings and adds fiber and substance to every bite.
Avocados — provide creamy healthy fats and form the guacamole layer; lime juice prevents browning and adds brightness.
Raw cashews — blended with water, lemon juice, and vinegar to create a thick, tangy dairy-free sour cream that mimics the real thing.
Apple cider vinegar — adds the characteristic tang to the cashew sour cream that makes it taste like actual sour cream.
Salsa (drained) — draining removes excess liquid so the layers stay firm and don't make the dip watery or soggy.
Vegan cheddar — adds a melty, savory layer and familiar cheese flavor without dairy.
Romaine or iceberg lettuce — adds freshness and a cool crunch that balances the rich, creamy layers below.
Black olives — provide a briny, salty contrast to the creamy guacamole and sour cream layers.
7 Layer Dip (Vegan)
Ingredients:
- 425 g (15 oz / 1 can) vegetarian refried beans
- 1 tsp taco seasoning (optional)
- 400 g (2) ripe avocados
- 15 ml (1 tbsp) lime juice
- salt to taste
- 130 g (1 cup) raw cashews
- 120 ml (½ cup) water
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) apple cider vinegar
- ¼ tsp salt
- 240 ml (1 cup) chunky salsa
- 115 g (1 cup) shredded vegan cheddar or Mexican blend
- 50 g (1 cup) shredded romaine or iceberg lettuce
- 75 g (½ cup) chopped tomatoes
- 35 g (¼ cup) sliced black olives
- 10 g (2 tbsp) chopped green onions or chives
- 15 g (⅓ cup) fresh parsley
- 14 g (1) jalapeño
Equipments:
- High-speed blender
- 8x8-inch baking dish or shallow serving platter
- Mixing bowls
- Spatula
- Fork (for mashing avocado)
Features:
Why These Ingredients:
Refried beans — the hearty, protein-rich base layer that anchors all the toppings and adds fiber and substance to every bite.
Avocados — provide creamy healthy fats and form the guacamole layer; lime juice prevents browning and adds brightness.
Raw cashews — blended with water, lemon juice, and vinegar to create a thick, tangy dairy-free sour cream that mimics the real thing.
Apple cider vinegar — adds the characteristic tang to the cashew sour cream that makes it taste like actual sour cream.
Salsa (drained) — draining removes excess liquid so the layers stay firm and don't make the dip watery or soggy.
Vegan cheddar — adds a melty, savory layer and familiar cheese flavor without dairy.
Romaine or iceberg lettuce — adds freshness and a cool crunch that balances the rich, creamy layers below.
Black olives — provide a briny, salty contrast to the creamy guacamole and sour cream layers.
Prep:
Make sure the cashews for the sour cream layer are fully soaked and soft before blending — under-soaked cashews leave a gritty texture that a food processor can't fully smooth out.
Instructions:
- Prep the Cashew Sour Cream: Blend 130 g (1 cup) soaked raw cashews, 120 ml (½ cup) water, 15 ml (1 tbsp) lemon juice, 5 ml (1 tsp) apple cider vinegar, and ¼ tsp salt until completely smooth. Set aside.
- Layer the Beans: Mix 425 g (1 can) vegetarian refried beans with 1 tsp taco seasoning if using. Spread evenly into an 8×8-inch dish or shallow serving platter.
- Layer the Guacamole: Mash 2 ripe avocados with 15 ml (1 tbsp) lime juice and salt to taste. Spread over the bean layer.
- Layer the Cashew Sour Cream: Spread the cashew sour cream gently over the guacamole layer.
- Layer the Salsa: Spoon 240 ml (1 cup) drained salsa or pico de gallo evenly over the cashew sour cream.
- Add Cheese and Lettuce: Sprinkle with 115 g (1 cup) shredded vegan cheddar. Add 50 g (1 cup) shredded romaine or iceberg lettuce if desired.
- Add Toppings: Finish with 75 g (½ cup) chopped tomatoes, 35 g (¼ cup) sliced black olives, 10 g (2 tbsp) chopped green onions, 15 g (⅓ cup) fresh parsley, and jalapeño slices if using.
- Chill and Serve: Refrigerate for 30 minutes before serving with tortilla chips.
