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!
Servings: 10
Calories: 208kcal
Equipment
- Shallow bowl for serving
- Cast Iron Skillet for preparing the beans
- High Speed Blender for preparing the cheese sauce
Ingredients
Refried Beans
- 3 cups pinto beans cooked
- ½ cup white onion
- 2 cloves garlic
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ½-1 cup vegetable stock
Vegan Cheese Sauce
- 1 cup raw cashews
- 1 ½ cups vegetable stock
- 3 tablespoon nutritional yeast
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ½ teaspoon turmeric
- ¼ teaspoon ground mustard
- ¼ teaspoon salt
- 2 tablespoon 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.
- Add chili powder, cumin, and salt to the pan. Stir to combine, and heat for a minute to allow flavors to meld together.
- 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.
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.
- 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.
- 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!
Guacamole
- Mash avocado with ¼ cup of lime juice until smooth and creamy. Gently spread over cheese sauce.
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
Tips for Making Vegan 7 Layer Dip
- Cover and store in the refrigerator until ready to serve. It's best to prepare this dish fresh and serve it immediately. It will keep in the refrigerator for up to 1 day.
- If you're pressed for time you can use canned refried beans, just make sure they are vegan friendly by looking at the label to make sure they don't contain lard.
- I recommend not using store-bought vegan cheese for this dip. The homemade version is much better. But it's fine to use to save yourself some time.
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