7 Layer Vegan Bean Dip

Print Recipe

This healthy version of 7 layer bean dip will be a party appetizer crowd favorite!

Prep Time20

Total Time20

Course: Appetizer

Cuisine: Mexican

Keyword: 7 layer dip, bean dip, vegan party appetizer

Servings:

Calories: 93kcal

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.

Nutrition