Vegan Hodge Podge Seven Layer Dip Recipe
Seven layer dips are typically made with sour cream. Our Vegan Hodge Podge Seven Layer Dip makes use of animal-friendly cashew cream in its place.
Cashew cream, or cashew sour cream dip, is a vegan-approved alternative. It looks like sour cream, but tastes even better. What’s more, it provides real nutritional enhancement as well as flavor enhancement with almost a gram of protein in every single tablespoon. It’s also rich in magnesium and cholesterol-free; a good choice for people with cholesterol issues.
A seven layer dip is a great choice for a gathering, celebration, dinner party, or any occasion where a show-stopping dish is called for. Like its name, it is meant to be layered in steps. When you dip into the dish with your choice of crisp cut vegetable or organic corn chip, you’ll get a taste of every flavor in the lineup.
For starters, you’ll need to prepare the cashew cream to set aside. Next, it’s time to prepare the delicious spiced red quinoa, which is flavorful when mixed with a combination of chili, paprika, cumin, lime, sea salt, and maple syrup.
Once you’ve prepared everything, it’s time to get layering. The refried beans are first. Then add guacamole, followed by cashew cream, and the spiced quinoa. When it’s looking great, add the fresh halved cherry tomatoes, diced scallions, chopped cilantro, and extra cashew cream for an additional creamy hit. For the finale, sprinkle with fresh jalapeños for a spice that complements the intense flavors of every layer of the dip.
From here, it’s easy. Serve it alongside your choice of nacho chips, raw vegetables, or a combination of both. With this brilliant dish, you’ll be sure to satisfy your guests.
Save RecipeIngredients
- 1 (14-ounce) can refried beans
- 1 recipe Give Me More Guacamole, Please! (see TheSoulFrequency.com recipe)
- 1 cup halved cherry tomatoes
- ½ bunch scallions, diced
- ½ cup cilantro, chopped
- 1 jalapeño, thinly sliced or diced, optional
- Tortilla Chips
- 1 cup raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
- 1½ cups cooked red quinoa
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ tablespoon fresh lime juice
- 1 teaspoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon maple syrup
Instructions
- In a blender, combine the cashews, water, olive oil, lemon juice and sea salt and blend until creamy.
- Chill until ready to use.
- In a medium bowl, mix together the quinoa, garlic, chili powder, smoked paprika, cumin, lime juice, olive oil, sea salt, and maple syrup.
- Chill until ready to use.
- In a serving tray that's 8x12 (or similar), layer the refried beans, guacamole, cashew cream, and spiced quinoa. Top with the tomatoes, scallions, cilantro, more cashew cream and the jalapeños, if using.
- Serve with chips.
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