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7 Layer Vegan Bean Dip

This healthy version of 7 layer bean dip will be a party appetizer crowd favorite!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: 7 layer dip, bean dip, vegan party appetizer
Servings: 16
Calories:
Author: Kim Murphy

Ingredients

  • 1 15 ounce can fat free refried beans
  • 2-3 tablespoons unsweetened almond milk
  • 1 cup Garlic Cashew Cream Sauce (see notes below for recipe)
  • 2 tablespoons taco seasoning low sodium
  • 16 ounces chunky salsa
  • 1 cup guacamole prepared
  • 1 cup vegan shredded cheese
  • 1/2 cup sliced black olives
  • 1/4 cup sliced green onions

Instructions

  • Pour salsa in a sieve or fine mesh colander to let drain so you dip isn't runny.
  • Mix refried beans and milk together until smooth and creamy. Add more milk if necessary.
  • Layer the refried beans in a 9 X 13 baking dish.
  • Mix the garlic cashew cream sauce with the taco seasoning and layer on top of the bean layer.
  • Spread the prepared guacamole over the sour cream sauce layer then top with the drained salsa.
  • Sprinkle evenly with vegan cheese, black olives, and green onions.

Notes

Garlic Cashew Cream Sauce:
In a high powered blender, blend 1 cup cashew (unsalted), 3/4 cup almond or soy milk (unsweetened), 2 teaspoons of garlic powder, and 1/4 teaspoon of salt (optional).  Blend until smooth and creamy.  This recipe makes more than 1 cup called for in this recipe, but I use it for so many things and the left over can be stored in an airtight container in the fridge for about 3-5 days.