This has to be one of the most time consuming dips or appetizers I have ever made. Almost everything is completely made myself and each process feels like it takes forever. I made this twice – once for a holiday potluck so I had something to eat and everyone loved it! – and the other because I didn’t get pictures before the potluck. Well worth the second time making it though because oh my, this vegan and gluten-free 7 Layer Dip is just. that. good.
Have you ever actually thought about the effort of making an all vegan 7 layer dip? I certainly hadn’t and when I had made non-vegan types in the past it was so easy to just open cans and containers and spread stuff out. Actually making your own “refried” beans and cashew sour cream? It is such a process. It might only take as long to make as a big pot of soup, but it really does feel longer while your making it. But let me just say, this is the most awesome dip ever. And the potluck? Everyone loved it and wanted more! What?!? That doesn’t happen right? Non-vegans eating cashew sour cream? Get out. But they did, woohoo! And the second time I made the dip was literally just for picture purposes, but it made the best lunches! I split the batch into five portions then ate it with shredded lettuce for simple taco salads! Yes, appetizers and lunch in one!
Start by getting the cashews into a small pot and filling with water then bringing to a boil. Turn off the heat then let the cashews soak while making everything else. Once the cashews are soaked about 30 minutes – to an hour strain them and dump into a small food process. Add all the rest of the ingredients (if they fit, if not then do two batches) and then mix until moving smoothly in the FP. If you had to do two batches mix everything in a bowl so it all gets combined and tastes the same.
Once the cashews have boiled and are turned off to sit, it’s time to get the guacamole going. The guac needs as much time to sit and combine flavors as possible so it needs to get made at the beginning of the process. Super easy, just halve the avocadoes and spoon into a medium-size bowl (preferably with a lid because it will smell up your fridge.). Then just chop the green onions into small pieces and scrape in the seeds of the jalapeno and mix and mash up. I only used the seeds from my big pepper and it was a little spicy, so use as much as you can handle. Put lid or plastic wrap over the bowl and pop in the fridge until everything else is ready.
For the beans just strain and rinse and dump into a medium-size pot and turn on heat to medium. Chop the onions into small pieces and mince as much of the jalapeno as you want – I used the whole thing and everyone commented that it was spicy but I thought it was awesome. Then just let it cook until everything is soft, beans are soft but just let them cook. Then add the taco seasoning and mash until your heart is content. I left a little bean action in it to give texture.
Then your ready to just put it all together! I used shredded lettuce, 3 roma tomatoes that I chopped small, canned sliced olives, and jarred salsa – I know, I know I should have made my own right? Uh no. Not going to all that trouble. That’s an all-day process, so just no. Muir Glen Corn and Black Bean Salsa is uuuuhhhhhhmazing! Spoon-worthy amazing. So in a bowl or nice plate just spoon the beans down, then cashew sour cream, then the guac then the tomatoes, lettuce, and olives. Dip or spoon and enjoy!
2 Cans Whole Foods Unsalted Black Beans
3/4 Large Jalapeno
4 Green Onions
2 Tbsp Taco Seasoning
1/2 C Cashew Milk
1. Drain and rinse beans then dump into a medium pot and turn heat to medium.
2. Mince the jalapeno and chop the onions small and dump into the pot and mix.
3. Add the cashew milk and let cook 10-15 minutes.
4. Add the taco seasoning and mash away.
Cashew Sour Cream
2 C Raw Cashews
2 Tbsp Red Wine Vinegar
1/2 C Cashew Milk
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Black Pepper
1. Dump cashews into a small pot and cover with water.
2. Place over high heat and bring to a boil.
3. Turn heat off and let soak until cooled.
4. Dump all ingredients into a food process and let whirl until running smooth.
1/4 Jalapeno or just the seeds
3 Green Onions
1/4 C Cilantro
2 Tsp Garlic Powder
1. Slice avocados in half and scrape into a mixing bowl.
2. Mince the pepper (if not using the seeds) and cilantro and chop the onions and toss in with the avocados.
3. Sprinkle the garlic and onion powder and the pepper over everything and mash away until smooth.
4. Pop in the fridge while making wverthing else.
To assemble just layer the beans then the cashew sour cream then the guac, then just top with salsa lettuce chopped tomatoes and the olive. Yum!