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5 from 5 votes

Vegan Bean Dip: 7 Layer Mexican Dip

This 7 Layer Vegan Bean Dip has a layer of homemade creamy refried beans, vegan cheese sauce, guacamole, and topped with all your favorites! It's a huge hit at parties and gatherings, but also makes a tasty meal for the family to dig into!
Prep Time15 mins
Cook Time15 mins
Assembly5 mins
Total Time35 mins
Course: Appetizer
Cuisine: Mexican
Servings: 10
Calories: 208kcal
Author: Alison Corey

Ingredients

Refried Beans

  • 3 cups pinto beans cooked
  • ½ cup white onion
  • 2 cloves garlic
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp salt
  • ½-1 cup vegetable stock

Vegan Cheese Sauce

  • 1 cup raw cashews
  • 1 ½ cups vegetable stock
  • 3 tbsp nutritional yeast
  • ½ tsp chili powder
  • ¼ tsp onion powder
  • ½ tsp turmeric
  • ¼ tsp ground mustard
  • ¼ tsp salt
  • 2 tbsp lemon juice

Guacamole

  • 1 avocado
  • ¼ cup lime juice

Toppings

  • ¼ cup onion diced (red or white)
  • ½ cup tomatoes diced
  • ¼ cup cilantro chopped
  • 2.25 oz black olives canned and slices
  • 1 jalapeño pepper sliced into rounds

Instructions

Prepare Refried Beans (or use 1 15 oz can of vegan refried beans)

  • Dice onion and mince garlic. Heat skillet to medium high. Add ¼ cup of vegetable broth or water to the pan. Add onions. Sauté for 5 minutes or until translucent. Add minced garlic and sauté an additional minute.
    onions and garlic in skillet
  • Add chili powder, cumin, and salt to the pan. Stir to combine, and heat for a minute to allow flavors to meld together.
    onions, garlic, and spices in skillet
  • Add cooked beans to the pan. Stir to combine. Cover and heat on low for 5 minutes. Add ½ cup of vegetable stock or water. Mash beans using a potato masher. Add an additional ¼-1/2 cup of vegetable stock or water to achieve the creaminess you desire. Spread on the bottom of a shallow serving dish.
    pinto beans in skillet

Prepare Vegan Cheese Sauce

  • Bring 4 cups of water to a boil in a saucepan. Add cashews. Reduce heat to a simmer. Simmer for 10 minutes or until cashews have softened and plumped.Drain cashews.
    cashews in boiling water
  • Add drained cashews, vegetable stock, nutritional yeast, spices, and lemon juice to high speed blender. Secure lid. Blend until smooth and creamy, starting at the lowest speed and slowly increasing to the highest speed.
    cashews, nutritional yeast in blender
  • Transfer to a small saucepan. Bring to a bubbling boil, whisking constantly until thickens, about 2 minutes. Remove from heat. Add about ½-3/4 cup of cheese sauce on top of the beans. Reserve the rest to enjoy later!
    cheese sauce in saucepan

Guacamole

  • Mash avocado with ¼ cup of lime juice until smooth and creamy. Gently spread over cheese sauce.
    mashed avocado over bean dip

Add the Toppings

  • Dice onion the onion and tomato. Layer on top of guacamole. Drain olives, sprinkle on top of tomatoes and onions. Thinly slice jalapeño pepper, and place on top (optional). Serve with whole grain chips!

Video

Notes

  1. Cover and store in the refrigerator until ready to serve. It's best to prepare this dish fresh and serve immediately.
  2. If you're pressed for time you can use canned refried beans. 
  3. I recommend not using store bought vegan cheese for this dip. The homemade version is much better. 

Nutrition

Calories: 208kcal | Carbohydrates: 23g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 413mg | Potassium: 494mg | Fiber: 8g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg