Vegan 7 Layer Dip – Sharon Palmer, The Plant Powered Dietitian


This fabulous Vegan 7 Layer Dip is filled with healthful, healthful components–black beans, avocados, home made cashew cream, salsa and a salad topping full of vibrant, contemporary backyard greens. The excessive wattage components actually set this 7 layer dip other than the remaining–particularly when you think about that many 7 layer dip recipes and store-bought dip merchandise are removed from wholesome. As an alternative, this recipe supplies quite a lot of colourful greens, together with black beans, home made guacamole, and cashew cream as a substitute of your customary refined dip components. This Mexican 7 layer dip is sufficiently big to serve a crowd at a celebration, tailgate outing, picnic or tenting journey (you may get 16 first rate sized servings per platter). Plus, you may make this dip in beneath half-hour out of components which might be straightforward to search out. This 7 layer taco dip can be nice served to your taco night time; simply set out the platter and let everybody fill their tortilla, tostadas, or crispy taco shells with this dip, which has the entire components of bean tacos in a single platter. This recipe can be gluten-free. 

Tips on how to make a wholesome 7 layer dip?

All you must do is open a can of refried black beans to unfold out over your platter, then high with home made guacamole (use ready if you happen to’re in a rush), home-made cashew cream, salsa, a salad topping of sprouts, cilantro, cherry tomatoes, inexperienced onions, and radishes, and shredded plant primarily based cheese, black olives, and jalapeno peppers. Now that’s what I name an superior 7 layer dip, proper? You may as well change up the components primarily based in your preferences or what you’ve gotten available–strive a special kind of refried bean, and swap out shredded carrots for the radishes, for instance. 


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This fabulous straightforward Vegan 7 Layer Dip is filled with healthful, healthful components–black beans, avocados, home made cashew cream, salsa and a salad topping full of vibrant, contemporary backyard greens. 

Cashew Cream:


  • 2 massive, ripe avocados
  • ½ lemon, juiced
  • 2 cloves garlic, minced
  • ½ teaspoon pink chili flakes
  • ¼ teaspoon salt (elective)


  • 1 cup sprouts or microgreens (i.e., alfalfa sprouts, sunflower seed sprouts, or radish sprouts)
  • ½ cup contemporary cilantro, chopped
  • 1 cup cherry tomatoes, halved
  • 2 inexperienced onions, sliced
  • 4 radishes, thinly sliced
  • 1 small jalapeno, thinly sliced

Different Toppings: 

  • 1 (16-ounce) can vegetarian refried black beans, poured right into a medium bowl and stirred till easy (make home made refried beans right here)
  • 1 cup ready medium salsa (or make home-made salsa right here)
  • 1 cup shredded plant-based cheese, Mexican-style (i.e., Daiya, Violife)
  • 1 (2.25-ounce) can sliced black olives, drained

  1. Make cashew cream by inserting cashews in a small dish and overlaying with boiling water for quarter-hour. (Whereas cashews are soaking, put together different toppings.) Drain the cashews, place in a small blender and add plant-based milk, lemon juice, garlic, dietary yeast, salt (elective), and white pepper. Puree till very easy and creamy. Might have to cease and scrape down sides as wanted whereas processing. Might add extra plant-based milk to attain desired easy, velvety texture (the consistency of bitter cream). Put aside.
  2. Make guacamole by chopping avocados in half, eradicating pit, and spooning out flesh right into a small bowl, discarding peels. Mash with a fork. Add lemon juice, garlic, pink chili flakes, and salt (elective) and blend till creamy. Put aside. 
  3. Make the salad topping by gently tossing collectively sprouts (or microgreens), cilantro cherry tomatoes, inexperienced onions, radishes and jalapenos in a medium bowl. Put aside. 
  4. Put together 7 layer dip. Begin by choosing a big platter or shallow casserole dish (about 12-14 inches in diameter). 
  5. On platter, create the next layers:
    Layer 1. Unfold the refried beans easily over the floor of the platter or dish.
    Layer 2. Unfold the guacamole evenly over the refried beans layer.
    Layer 3. Spoon dollops of cashew cream over the guacamole layer.
    Layer 4: Spoon salsa evenly over the cashew cream layer.
    Layer 5: Sprinkle the plant-based cheese evenly over the salsa layer.
    Layer 6. Sprinkle the salad layer evenly over the cashew cream layer.
    Layer 7: Sprinkle the black olives evenly over the plant-based cheese layer.
  6. Instantly serve the 7 layer dip platter with baked tortilla chips, flatbread, complete grain crackers, and/or sliced greens, as desired. Might refrigerate as much as 3 days by overlaying.
  7. Makes 16 servings (about ⅔ cup every).


Might use ready guacamole on this recipe.

Strive making your individual home made refried beans right here. If utilizing home made refried beans, use 1 ¾ cups for this recipe.

Key phrases: 7 layer dip, 7 layer taco dip

For different plant-based appetizer recipes, try a few of my favorites:

Zucchini Pate
Basic Bruschetta
“Cheddar” Cashew Cheese
BEST Basic Hummus

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