Vegan Seven Layer Taco Dip
 
Prep time
Total time
 
This vegan dip is packed with dairy-free sour cream, queso, and cheese and fresh guac, tomato corn salsa, and black olives- perfect for a football party!
Author:
Serves: 16 servings
Ingredients
  • Black Bean Dip Layer:
  • 2 15oz cans black beans, rinsed and drained
  • a few stems of fresh cilantro
  • ¼ cup unsweetened almond milk
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp onion powder
  • ¼ to ½ tsp salt (depending on preference)
  • Queso Hummus Layer:
  • ½ batch Queso Hummus (recipe linked above and below)
  • Tomato and Corn Salsa Layer:
  • 2 small vine-ripe tomatoes, seeded/drained (important to remove all seeds/liquid)
  • ½ cup fresh or frozen & thawed corn
  • ¼ red onion, chopped
  • 2 tbsp fresh cilantro, chopped
  • ½ tsp salt
  • Guacamole Layer:
  • 2 ripe avocados, pitted and shelled
  • juice from one small lime
  • 1 garlic clove, minced
  • ¼ of red onion, diced
  • ¼ to ½ tsp salt
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • Vegan Sour Cream Layer:
  • 1 cup soaked cashews (soaked 4 to 8 hours, drained and rinsed)
  • 3 tbsp filtered water
  • 1 tbsp apple cider vinegar
  • ¼ to ½ tsp salt
  • juice from 2 lemons
  • Vegan Cheese Layer:
  • 1 cup vegan cheddar cheese
  • Olive Layer:
  • ½ cup pitted black olives, sliced
Instructions
  1. First, prepare Black Bean Dip layer. Heat nonstick skillet over medium heat on stove. Add drained and rinsed black beans and cilantro stems to skillet, stir and cook for about 3-5 minutes. (This step helps to remove the "canned" taste from the beans.) Remove from heat, discard cilantro stem. Add all bean dip ingredients to a blender or food processor, blend/process until fully combined. In an 8x8 square dish, spread Black Bean Dip layer evenly. Place in fridge.
  2. Prepare Queso Hummus. Spread on top of Black Bean Dip layer. Place in fridge.
  3. Prepare Tomato and Corn Salsa layer. Combine all salsa ingredients in a large bowl, stirring well. Be sure tomatoes are drained well (and seeds removed) so salsa is not watery. Spread salsa on top of Queso Hummus layer, place in fridge.
  4. Prepare Guacamole layer. Combine all guac ingredients in a large bowl, mash with potato masher to combine. Spread Guacamole layer on top of Tomato and Corn Salsa layer.
  5. Prepare Vegan Sour Cream layer. Add (soaked and softened) cashews to a high speed blender with the rest of the Vegan Sour Cream ingredients (start with only ¼ tsp salt). Blend until smooth. Add more salt if necessary. Spread Vegan Sour Cream layer on top of Guacamole layer.
  6. Spread cheese on top of Vegan Sour Cream layer.
  7. Top with sliced black olives.
  8. Serve with chips and carrot/celery sticks.
Recipe by Lauren Vacula at http://laurenvacula.com/vegan-seven-layer-taco-dip/