Vegan Seven-Layer Dip Recipe
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
12 Servings
Ingredients
  • 1 cup raw cashews
  • 1 (16-ounce) package silken tofu, drained and towel dried
  • 1 + 1 tablespoons lime juice, divided
  • ½ tablespoon red wine vinegar
  • ½ + ½ teaspoon garlic granules, divided
  • ½ + ½ + ½ teaspoon salt, divided
  • 2 avocados
  • 1 tablespoon diced red onion
  • 1 diced jalapeño
  • ¼ + ¼ cup chopped cilantro, divided
  • 1 minced garlic clove
  • 2 tablespoons nutritional yeast
  • ½ cup + 1 tablespoon salsa, divided
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 2 cans vegan refried beans
  • 1 cup cooked corn
  • ¼ cup sliced black olives
  • 1 diced tomato
  • 3 chopped scallions
Directions
  1. Pour ¾ cup hot water over the cashews and let sit for 15 minutes.
  2. Add the tofu, 1 tablespoon lime juice, vinegar, ½ teaspoon garlic granules, and ½ teaspoon salt to a blender.
  3. Blend until smooth, then place in the fridge for 30 minutes.
  4. Mash the avocado in a medium bowl.
  5. Add the remaining lime juice, red onion, jalapeño, ¼ cup cilantro, garlic granules, and ½ teaspoon salt to the bowl with the mashed avocado.
  6. Add the cashews and their soaking water to a blender with the minced garlic, nutritional yeast, 1 tablespoon salsa, remaining salt, chili powder, and cumin.
  7. Blend until smooth.
  8. In a medium bowl, mix the corn, black olives, and tomato.
  9. Add the beans to a pot with ¼ cup water and warm up on low heat for 5 minutes to soften up.
  10. Add the beans to the bottom of a trifle bowl.
  11. Add a layer of guacamole on top of the beans.
  12. Top the guacamole with a layer of cashew queso.
  13. Add a layer of salsa.
  14. Now add the corn, olive, and tomato mixture.
  15. Top with tofu sour cream.
  16. Garnish with the remaining cilantro and chopped scallions.
  17. The vegan seven-layer dip is ready to serve.