I must be exaggerating, right? The world’s BEST 7-layer dip? I know I say this about once a week and you probably don’t even pay attention to me anymore, but this is my new favorite meal. If you only try one of my recipes, make it this one. The cashew cream we’re creating is better than any sour cream you’ve ever had. And the spiced refried beans and guacamole and the nutritional yeast and, oh! It’s so good.
The fact that this is a healthy, vegan, unprocessed, and nutritionally-balanced meal makes it even more exciting. And did I mention that you can whip it up in less than 2 minutes per layer with no special skills? Potlucks and football Sundays will never be the same again…
- 1 can (15 oz) refried beans
- 1/2 teaspoon coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 avocado
- 1 lime (juice)
- Pinch of salt
- 2/3 cup cashews
- 1/2 cup water
- 1 teaspoon apple cider vinegar
- 1 cup chopped romaine
- 1/4 cup nutritional yeast
- 3 roma tomatoes
- 3 green onions
- 1/4 cup cilantro
- 1/4 cup sliced olives (optional)
Layer 1. Refried Beans
In a bowl, mix the can of refried beans with the spices (cumin, cayenne, and coriander). You could use the beans by themselves, but this blend adds a lot of flavor with almost no extra effort. Also, there’s no need to heat these beans since the dip will ultimately be served chilled. Spoon this layer into the bottom of your serving dish (glass works best so all the layers can be seen).
Layer 2. Guacamole
In a bowl, mash the avocado, lime juice, and salt together with a fork and spread a generous layer over the beans. We’re already 28.57143% done!
Layer 3. Cashew Cream
This cashew sour cream is by far the highlight of this dip. It’s super creamy with just a hint of tanginess from the apple cider vinegar — seriously, this sour cream is better than the real stuff. To make, combine the cashews, apple cider vinegar, and water (start with 1/3 cup) and blend until smooth. If you have a vitamix, this will be easy. With a less powerful blender, you may want to soak your cashews for a few hours first to soften them. Continue adding just enough water until it resembles sour cream but slightly thicker. Spread this over the guacamole for layer #3.
Layer 4. Lettuce
This one is super complicated… are you ready? Chop the lettuce and add it on top of the cashew cream. Phew. Glad that one’s over.
Layer 5. Nutritional Yeast
Nooch! If you’ve been vegetarian for any length of time, nutritional yeast is surely one of your primary food groups. It’s a deactivated yeast that provides a very distinct and cheesy flavor. In this dip, mixed in with the lettuce just above the cashew cream, it’s pure heaven.
Layer 6. Tomatoes
Grab about 3 roma tomatoes, remove the seeds and dice them into fairly small pieces. Spread them evenly over the lettuce and nooch for layer #6.
Layer 7. “Toppers”
Technically, this is multiple layers combined into one. My reasoning here is that these additional ingredients help compliment the flavors but they aren’t a full layer on their own. You can add anything to this catch-all layer you like, but I chose cilantro and green onion. Olives (if you like them) make another great topping.
You can serve at room temperature as is, but I like to cover and refrigerate for at least an hour to chill. Tortilla chips are the classical way to serve this, but a healthier and more “one ingredient” option would be to spoon it onto corn tortillas.