7 layer dip is one of my absolute favorite party foods. I made this delicious plant based version without the sour cream and cheese. It is one of my go-to dishes to bring to parties. This plant based 7 layer dip is an easy to make healthy snack!
7 layer dip INGREDIENTS:
CASHEW SOUR CREAM
- 1 cup raw cashews (Or you can sub sunflower seeds)
- 1 cup plain unsweetened plant milk (I use unsweetened soy)
- Juice of 1 lemon
- 2 cloves garlic
- pinch of salt
GUACAMOLE
- 3 avocados
- 1/4 red onion diced
- 1 lime juiced or more
- salt and pepper
EVERYTHING ELSE
- 1 can refried beans (make sure its vegan- no lard)
- 2 tbsp taco seasoning (can also use chili powder)
- 1 jar chunky salsa strained in a mesh straineer
- vegan cheese shreds
- 1 cup fresh pico de gallo (I use store bought)
- 2 tbsp black olives
- optional- fresh cilantro and sliced green onion
How to make it:
- First make the cashew sour cream by blending up all of the cashew sour cream ingredients in a high powered blender. Set aside.
- Next in a small bowl mash up the ingredients for the guacamole and set aside. You can use store bought guacamole to skip this step. Set aside.
- Open the can of refried beans and mix it up with the taco seasoning in a small bowl.
Next you are ready to assemble the dip layers! Try to spread out each layer as evenly as possible. I use a silicone spatula for this step. Wipe down the sides of the glass dish with a paper towel as you go so it looks pretty from the outside. You can layer the ingredients in whatever order you prefer, but this is how I like to do it!:
Layer Order:
From the bottom up spread out the ingredients in this order:
- refried beans
- strained chunky salsa
- cashew sour cream
- guacamole
- cheese
- pico de gallo
- black olives, cilantro or green onion for the top layer
Try making this vegan spinach artichoke dip next
Watch my youtube video making this 7 layer dip here:
Plant based 7 Layer Dip
A vegan version of a classic 7 layer dip made with homemade cashew sour cream, guacamole, refried beans, vegan cheese, pico, salsa and black olives.
Ingredients
Cashew sour cream
- 1 cup raw cashews sub sunflower seeds
- 1 cup plain unsweetened plant milk I use unsweetened soy
- 1 lemon juiced
- 2 cloves garlic
- pinch of salt
Guacamole
- 3 avocados
- 1/4 red onion diced
- 1 lime juiced or more
- salt and pepper
Everything else
- 1 can refried beans vegan- no lard
- 2 tbsp taco seasoning can also use chili powder
- 1 jar chunky salsa strained
- 1 cup vegan cheese shreds
- 1 cup fresh pico de gallo I use store bought
- 2 tbsp black olives
- optional- fresh cilantro and sliced green onion
Instructions
- 1. First make the vegan cashew sour cream. (You can use store bought to take out this step.) In a high powered blender add the cashews, milk, garlic, lemon juice and salt. Blend on high for a couple minutes until completely smooth. Soak your cashews ahead of time for a few hours if you are not using a high powered blender. Taste and adjust lemon/ salt to your liking. Set aside.
- 2. Make guacamole. (You can use store bought guacamole to take out this step.) Cut avocados in half and remove large pit. Scoop out avocados in a large bowl and mash with a fork. Mix in the diced onion, lime juice and salt and pepper. Taste and adjust to your preferences. Set aside.
- 3. In a mixing bowl scoop out the can of refried beans and mix with taco seasoning or chili powder. You can buy pre seasoned refried beans (Trader Joe's makes some that are salsa flavored) but if you are using plain I recommend seasoning them. Try to use low sodium seasonings.
- 4. Now its time to assemble the 7 layers. You will need a clear glass baking dish (8×8) or a large glass bowl. In the bottom of the dish scoop out the refried beans and smooth out with a spatula to make the first layer. Wipe away the sides of the dish to make sure they are clean as you go. Next spoon out the chunky strained salsa and smooth it out. Next add the sour cream and smooth it out. Next layer on the guacamole and smooth out the top. Next spread out a layer of pico. Next sprinkle on the vegan cheese. Top with black olives, cilantro or green onions for the last layer. Serve with tortilla chips.
Notes
To make this recipe even easier, use store bought guacamole, vegan sour cream, and pico de gallo.
You can make your own vegan refried beans by cooking pinto beans in the instant pot with some seasonings like garlic, cumin, bay leaf and then mashing them up.
Make sure you strain the salsa with a mesh strainer so its not so watery.
