Name: Vegan 7 Layer Taco Dip
Prep time: 10 min
Total time: 10 min
Yield: 20
Ingredients: 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender; 3/4 cup water; 1 Tablespoon lemon juice, or more if needed (taste as you go; I love lemon); 1 teaspoon apple cider vinegar; 2 teaspoon sea salt; 1/2 teaspoon Dijon mustard; 1 organic vegan taco seasoning packet; 1 15 ounce can organic vegan refried pinto beans or refried beans of choice; 1 15.5 ounce can black beans, drained and rinsed; 1 1/2 cups prepared guacamole; 5 roma tomatoes, diced (I chose roma tomatoes because they have less seeds and are less watery); 1/2 red onion, diced; 4 jalapeños, seeds removed, sliced; 1 1/2 cups vegan cheddar cheese shreds; 1 cup shredded lettuce; Green onions instead of red onions; Salsa instead of fresh tomatoes, jalapeños and onions

When I have a party, I like to have a lot of appetizers. Sometimes, I serve only appetizers instead of a full meal, so everyone enjoys various foods. Last weekend, for instance, our children came over for a taco bar party. Since they were coming early, I figured they would love Vegan 7 Layer Taco Dip to munch on earlier in the day.

As I expected, the kids were starving, and the Vegan 7 Layer Taco Dipdisappeared in a matter of minutes. In fact, I started dinner early because, as usual, the vegan dip disappeared quicker than I thought. Luckily, I meal prepped, so dinner was a piece of cake.

For dinner, I served a taco bar full of Vegan Oil-Free Lentil Meat, homemade Girl Vegan Sour Cream, and all the taco fixings with corn and flour tortillas gluten-free amongst us.

To make my Vegan 7 Layer Taco Dip, I "veganized" the taco dip my mom used to make.

Even though I could make refried beans from scratch, I took a shortcut and bought a can of organic vegan refried pinto beans from the store. And I also bought fresh guacamole from my favorite organic store because it is as good or better than my own.

As a result, I only needed to do a little chopping and layering to create this beautiful and delicious vegan taco dip.

Although I could have included vegan cheese, I'm not a fan of vegan shredded cheese; I just skipped it and added a black beans layer instead. To make my layer of sour cream and taco seasoning, I made my Vegan Sour Cream and mixed it with taco seasoning just like the traditional recipe.

Layer the ingredients, one at a time, spreading gently to mix the layers.

Top your 7 Layered Vegan Taco Dip with your favorite vegan toppings, or use a short cut and use salsa as your final layer

Then, I chopped red onion, Roma tomatoes, and jalapeños. Another short cut, instead of using fresh vegetables, is to use your favorite fresh salsa.

Other optional toppings:

If you don't like jalapeños, you could add vegan cheese, shredded lettuce, or mild banana peppers. Regardless of your toppings, you will love vegan 7 layer taco dip; I served it with blue organic chips, but veggies are a great alternative to chips.

And then, skinny dip!

If you love to dip, check out these delicious vegan dip recipes.

20 servings

Vegan 7 Layer Taco Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Skinny dipping is possible with Vegan 7 Layer Taco Dip. Choose vegetables or tortilla chips, and let the dipping begin.

Ingredients

Vegan Sour Cream or 1 1/2 cups vegan sour cream of choice

1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
3/4 cup water
1 Tablespoon lemon juice, or more if needed (taste as you go; I love lemon)
1 teaspoon apple cider vinegar
2 teaspoon sea salt
1/2 teaspoon Dijon mustard
1 organic vegan taco seasoning packet

OTHER INGREDIENTS

1 15 ounce can organic vegan refried pinto beans or refried beans of choice
1 15.5 ounce can black beans, drained and rinsed
1 1/2 cups prepared guacamole
5 roma tomatoes, diced (I chose roma tomatoes because they have less seeds and are less watery)
1/2 red onion, diced
4 jalapeños, seeds removed, sliced

OPTIONAL TOPPINGS

1 1/2 cups vegan cheddar cheese shreds
1 cup shredded lettuce
Green onions instead of red onions
Salsa instead of fresh tomatoes, jalapeños and onions

Instructions

VEGAN SOUR CREAM/TACO MIXTURE Vegan Sour Cream

Combine all ingredients in a high-speed blender; set aside

LAYERING

In an 8 x 8 glass pan, or a round pie plate layer ingredients by spreading them: refried beans, guacamole, black beans, sour cream/taco seasoning mixture, onions, tomatoes, and top with jalapeños.
Cover and let chill for 1 hour before serving

SERVING

Tortilla chips
Cut up vegetables of choice

Recommended Products

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Fullstar Vegetable Chopper - Spiralizer Vegetable Slicer - Onion Chopper with Container - Pro Food Chopper - Slicer Dicer Cutter - 4 Blades

Nutrition Information

Yield

20 servings

Serving Size

1
Amount Per Serving Calories 151Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 388mgCarbohydrates 18gFiber 6gSugar 2gProtein 7g

Nutrition facts may not be 100% accurate.

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me