Name: Vegan 7 Layer Taco Dip
Prep time: 10 min
Total time: 10 min
Yield: 20 servings
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 a variety of 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 Skinny Girl Vegan Sour Cream, and all the taco fixings with corn and flour tortillas for the gluten-free amongst us.

In order to make my Vegan 7 Layer Taco Dip, I simply “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 very tasty 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 layer of black beans instead. To make my layer of sour cream and taco seasoning, for example, I simply made my Skinny Girl Vegan Sour Cream and mixed it with taco seasoning just like the traditional recipe.

Layer the ingredients; one at a time, spreading gently so not to mix the layers together

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 simply 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 with blue organic chips, but veggies are a great alternative to chips.

And then, skinny dip!

20 servings