Ingredients
Beans
- 1 15-ounce can refried beans (make sure they’re vegan!) or black bean hummus
Cashew Queso
- 2 cups roasted, unsalted whole cashews
- 1 4-ounce can diced green chiles (mild or hot as desired)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- Optional: 1/4 teaspoon cayenne pepper
- 2 limes, juiced
- 1 cup water
Avocado Mash
- 3 large hass avocados, pitted
- 2 limes, juiced
- 1 teaspoon kosher salt
- Optional: 1/2 cup chopped cilantro
Other Layers and Toppings
- 1 16-ounce jar salsa of choice
- 1 4-ounce can sliced black olives, drained
- 8 ounces cherry tomatoes, quartered
- 2 medium jalapeno peppers, deseeded & diced
- 1 head romaine lettuce, shredded
- For topping: thinly sliced green onions, finely chopped cilantro
- For serving: tortilla chips, veggies, etc.
Instructions
- Prep the cashew queso: Add the roasted cashews, diced green chiles, chili powder, ground cumin, smoked paprika, kosher salt, garlic powder, optional cayenne pepper, lime juice, and water to a high-speed blender. Blend until smooth and creamy, stopping to scrape down the sides as needed. Set aside.
- Prep the avocado mash: In a medium bowl, combine the avocado flesh, lime juice, kosher salt, and optional chopped cilantro. Using a wooden spoon, potato masher, or fork, mash the mixture to your desired consistency, whether chunky or smooth. Set aside.
- Assemble the vegan 7-layer dip: Using a baking dish, layer the ingredients evenly and fully across the dish for an attractive presentation. Begin with the refried beans or black bean hummus as the base layer.
- Layer the cashew queso: Spread the prepared cashew queso evenly over the beans, forming the second layer.
- Layer the avocado mash: Spread the mashed avocado mixture over the queso layer, creating the third layer.
- Add the salsa: Spoon and spread the jarred salsa atop the avocado mash, forming the fourth layer.
- Add the olives, tomatoes, and jalapeno peppers: Evenly distribute the sliced black olives, quartered cherry tomatoes, and diced jalapenos over the salsa to create the fifth layer.
- Add the shredded romaine lettuce: Sprinkle the shredded lettuce evenly over the veggies as the sixth layer.
- Add the topping herbs: Finish by sprinkling thinly sliced green onions and finely chopped cilantro evenly over the lettuce as the final seventh layer.
- Refrigerate: Cover the assembled dip and refrigerate for at least 30 minutes to allow the layers to set and flavors to meld.
- Serve: Present the chilled dip with tortilla chips, fresh veggies, or your preferred dippers. Enjoy your vibrant vegan 7-layer dip!
Notes
- Ensure the refried beans are vegan as some brands may contain lard or dairy.
- Roasting your own cashews enhances the flavor of the cashew queso but store-bought roasted cashews can be used instead.
- Adjust the spiciness of the dip by choosing mild or hot diced green chiles and by adding or omitting cayenne pepper.
- The dip can be made a few hours ahead of time and refrigerated to allow the flavors to meld.
- Serve with your favorite crispy tortilla chips or fresh cut vegetables like carrots, bell peppers, and cucumber.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
