5 from 30 votes
Vegan 7-Layer Dip
The Vegan 7-Layer Dip layers refried beans, a creamy cashew-based cheese sauce with green chilies, fresh guacamole, and a topping mix of tomatoes, onion, cilantro, and optional jalapeños. Each layer contributes different textures and flavors, creating a multi-dimensional dip suitable for serving with chips or as a component in vegan meals.
Prep Time
30 mins
Total Time
30 mins
Servings:
8
Calories:
139 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
Bean Layer:
- 1 (15 oz.) can refried beans or use homemade refried beans, vegetarian
Cheese Sauce:
- 1 cup cashews unsalted
- ¼ cup water
- 1 ½ tablespoons lemon juice fresh
- 1 (4 oz) can green chilies
- ¾ teaspoon salt fine sea salt
- 4-6 jarred jalapeño optional, slices
Guacamole:
- 2 large ripe avocado
- 2 tablespoons lime juice fresh
- ½ teaspoon salt fine sea salt
- ¼ red onion , diced
- 1 Roma tomato , diced
- 1 jalapeño , seeds & membrane removed, diced (optional)
Extra Toppings:
- 2 Roma tomato diced
- ¼ red onion , diced
- ¼ cup cilantro freshly chopped
- ¼ teaspoon salt fine sea salt
- 1 tablespoon lime juice fresh
Instructions
- In an 8-inch square pan (or similar sized dish) spread the refried beans evenly into the bottom, using the back of a spoon or spatula.
- To prepare the cheese sauce, add the cashews, water, lemon juice, green chilies, and salt into a high speed blender and blend until very smooth, about 60 seconds. If the sauce isn't blending smoothly, you can add another tablespoon of water and blend again. Pour the cheese sauce on top of the bean layer, and spread it out evenly.
- To prepare the guacamole, scoop the avocado flesh into a large bowl, along with the lime juice and salt. Use a fork to mash the avocado until it's smooth, then stir in the diced red onion, tomatoes, and jalapeno, if using. Spoon the guacamole over the cheese layer, and gently spread it out.
- Rinse & dry the bowl you just used for the guacamole, then add in the remaining diced tomatoes, red onion, cilantro, and jalapeno ( or omit for a less-spicy dip). Add in the lime juice and salt, and stir well. Then use a slotted spoon to distribute the veggies over the guacamole. Serve the dip right away with crunchy tortilla chips and sliced veggies, or you can store it tightly covered in the fridge for up to 2 hours before serving. Leftovers can be stored in the fridge for up to 3 days, but keep in mind that it may become more watery as it sits, so this is best served the same day you make it. (See make-ahead tips in the notes below.)
Cup of Yum
Notes
- Nutrition info is per serving without chips and is an estimate only.
- Omit or substitute layers freely to suit taste and convenience, including using store-bought alternatives if preferred.
- Adjust spice levels by omitting fresh jalapeño or using jarred jalapeños for milder heat.
Nutrition Information
Calories
139kcal
(7%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
793mg
(33%)
Potassium
189mg
(4%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
294IU
(6%)
Vitamin C
10mg
(11%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 139
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 793mg | 33% |
| Potassium | 189mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.