At your next party, bring this lovely layered vegan seven layer dip to make yourself the hit of the party! Everything is grain free, sugar free, bean free (even the frijoles) and mostly raw.
Each layer is also yummy on its own and would make a great addition to a salad, wrap or as dip on their own.
I especially love the frijoles, which are made from sunflower seeds and simply seasoned with cumin, cayenne and lime. They’re smooth as beans when blended, but much easier to digest!
Vegan Seven Layer Dip
Prep time
Total time
Author: Rachel Carr
Serves: Serves 6
Ingredients
- For the frijoles:
- 2 cups sunflower seeds, soaked 2 hours in filtered water
- 1 cup water + more as needed
- 1 teaspoon cumin, ground
- 2 teaspoons sea salt (+ more to taste)
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil
For the guacamole
- 4 avocados
- juice of 4 limes
- ¼ white onion, minced vey fine
- salt and pepper to taste
- ¼ teaspoon cayenne pepper
For the butternut queso
- 1 small squash, peeled and seeded
- 1 Tablespoon nutritional yeast
- 1 teaspoon sea salt
- ¼ teaspoon chipotle powder
- ½ cup water
- ½ cup soaked cashews
- juice of 1 lime wedge
For the sour cream:
- 1 cup cashews, soaked
- 1 cup filtered water
- juice of 1 lemon
- ¼ teaspoon salt
For the chorizo
- ¼ cup Walnuts
- ¼ cup Pecans
- ¼ cup Pumpkin Seeds
- 1½ Tablespoons chili paste (if you don't want to make the chili pasta, you can use store bought chili paste instead)
- ⅛ teaspoon Cloves
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 Tablespoons Olive Oil
- ¼ Tablespoon Chili Powder
- ¼ Tablespoon fresh Oregano
For the green onion layer
- 4 green onions, chopped
For the tomato layer
- 1 pint cherry tomato, sliced
Instructions
For the frijoles
- Soak the sunflower seeds for a minimum of 2 hours to overnight.
- Place the soaked and rinsed sunflower seeds in a blender with the water, cumin, sea salt, olive oil and cayenne. Blend until smooth, adding a little more water as needed. Season with more salt and pepper to taste.
For the guacamole
- In a medium sized mixing bowl, mash the pitted avocados with the lemon juice, onion and other seasonings.
For the butternut queso
- Preheat oven to 350 degrees.
- Cut squash in half lengthwise and spoon out the seeds.
- Roast for 30-45 minutes face down on a roasting tray until fork tender.
- When the squash are done allow to cool 10-15 minutes.
- Scrape out the flesh of the roasted squash from the skin and discard the skin.
- Add the squash flesh to a high powered blender with the rest of the sauce ingredients.
- Blend everything until smooth. Refrigerate until ready to serve.
For the sour cream
- Place the cashews, water, lemon juice and salt in a blender. Blend until smooth and adjust seasoning to taste.
For the chorizo
- Pulse the walnuts and pumpkinseeds together in the for processor until they are crumbly but not powdery. Put nut/ seed mixture into a mixing bowl and mix the rest of the ingredients by hand until well incorporated.
To assemble
- In a round or square bowl, spread some of the frijoles smoothly into the bottom of the bowl.
- Follow with a layer of the butternut queso, and then the guacamole.
- Top off with some of the sour cream, tomato, chorizo, and green onions.
Leave a Reply