Vegan Seven-Layer Dip Recipe

Like getting "oohs and aahs," you've probably made a seven-layer dip when entertaining. You can be proud of it, and it's always a winner. You can customize this crowd-pleaser.

– 1 cup raw cashew – 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 avocado – 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 bean – 1 cup cooked corn – ¼ cup sliced black olive – 1 diced tomato – 3 chopped scallion

Ingredient

Direction

Soak cashews in ¾ cup of hot water for 15 minutes. Mix tofu, lime juice, vinegar, garlic granules, and salt in a blender. 

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After blending until smooth, chill for half an hour. In a medium-sized bowl, mash the avocado. 

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Mash avocado and add remaining lime juice, red onion, jalapeño, ¼ cup cilantro, garlic granules, and ½ teaspoon salt to the bowl. 

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Blend the cashews, soaking water, minced garlic, nutritional yeast, 1 tablespoon salsa, remaining salt, chili powder, and cumin. 

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Process until smooth. Combine the corn, tomato, and black olives in a medium-sized bowl. 

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Place the beans in a pot with a quarter of a cup of water and let them soften over low heat for five minutes.

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Fill a trifle bowl with beans. Top the beans with a layer of guacamole. Spread a layer of cashew queso over the guacamole. 

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Spread some salsa on top. Add the tomato mixture, olive, and corn now. Add some tofu sour cream on top. 

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Add the chopped scallions and the remaining cilantro as garnish. It is now time to serve the vegan seven-layer dip.

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