Description
This fabulous simple Vegan 7 Layer Dip is full of healthful, healthful components–black beans, avocados, do-it-yourself cashew cream, salsa and a salad topping stuffed with vibrant, recent backyard greens.
Cashew Cream:
Guacamole:
- 2 massive, ripe avocados
- ½ lemon, juiced
- 2 cloves garlic, minced
- ½ teaspoon crimson chili flakes
- ¼ teaspoon salt (non-obligatory)
Salad:
- 1/4 cup sprouts or microgreens (i.e., alfalfa sprouts, sunflower seed sprouts, or radish sprouts; study extra about microgreens right here)
- 1/4 cup recent cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 2 inexperienced onions, sliced
- 2 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 clean (make do-it-yourself 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
- Make cashew cream by putting cashews in a small dish and protecting 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 (non-obligatory), and white pepper. Puree till very clean and creamy. Could have to cease and scrape down sides as wanted whereas processing. Could add extra plant-based milk to realize desired clean, velvety texture (the consistency of bitter cream). Put aside.
- Make guacamole by reducing avocados in half, eradicating pit, and spooning out flesh right into a small bowl, discarding peels. Mash with a fork. Add lemon juice, garlic, crimson chili flakes, and salt (non-obligatory) and blend till creamy. Put aside.
- 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.
- Prepare 7 layer dip. Begin by deciding on a massive platter (about 12-inches diameter) or shallow casserole dish (about 10 x 7 inches in diameter).
- 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. Unfold cashew cream over the guacamole layer.
Layer 4: Unfold 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. - Instantly serve the 7 layer dip platter with baked tortilla chips, flatbread, complete grain crackers, and/or sliced greens, as desired. Could refrigerate as much as 3 days by protecting.
- Makes 16 servings (about ⅔ cup every).
Notes
Could use ready guacamole on this recipe.
Strive making your individual do-it-yourself refried beans right here. If utilizing do-it-yourself refried beans, use 1 ¾ cups for this recipe.
- Prep Time: 22 minutes
- Class: Entree
- Delicacies: American
Vitamin
- Serving Dimension: 1 serving
- Energy: 184
- Sugar: 2 g
- Sodium: 260 mg
- Fats: 12 g
- Saturated Fats: 4 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
