A healthy Vegan 7 Layer Dip recipe that will have everyone digging in for seconds. Featuring protein-rich refried beans, cashew queso, homemade guacamole, tangy cashew sour cream, fresh pico de gallo, spicy jalapeños, and crisp arugula. This Mexican dip recipe is super flavorful and full of nourishing ingredients from top to bottom.
If you’re in need of a crowd pleasing and healthy dip recipe, look no further, because this Vegan 7 Layer Dip recipe will have everyone digging in for seconds. No double dipping allowed though.
I’ll be the first to admit that not all vegan dip recipes are not the same and dare I may say, lack flavor. Not on my recipe watch though!
This healthy vegan dip recipe checks all the boxes on the traditional Tex-Mex flavors, but with a few nutritious twists. What makes this Mexican dip stand out from the rest is that the majority of the recipe is homemade.
So if you’re looking for the perfect healthy dip recipe to please all on game day, Cinco de Mayo, or any get togethers, this is it!
Why You’ll Love This Vegan 7 Layer Dip Recipe
- Loaded with Mexican Flavor: Although this vegan dip recipe is on the healthier side, it still embodies that authentic Tex-Mex flavor that we all love.
- Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this Vegan 7 Layer Dip is loaded with wholesome ingredients.
- Perfect Dip for a Crowd: This healthy dip recipe will please all who take a dip!
Ingredients
- Organic Refried Beans: Homemade of course! Refried beans are the staple for this dip & they’re full of healthy fats and plant-based protein.
- Organic Pico De Gallo: Super fresh & adds the perfect pop of color.
- Organic Cilantro: Essential, but if you’re not a fan you can leave it out or add more if you are!
- Organic Cashew Queso: My homemade and vegan cashew queso truly elevates the dip.
- Organic Cashew Sour Cream: Just like the vegan queso, it’s homemade and vegan.
- Organic Guacamole: It wouldn’t be a Tex-Mex dip without the guacamole! Homemade of course!
- Organic Jalapeños: If you like things spicy, add and if you can’t handle the heat, omit!
- Organic Greens: I used arugula, but any greens that you have on hand work great for this dip.
- Organic Spices + Condiments: Garlic powder, onion powder, smoked paprika, chili powder, ground cumin, tomato paste, apple cider vinegar, lemon juice, nutritional yeast, sea salt, and black pepper are used.
How To Make
- Refried Beans. In a food processor or high-speed blender, add the refried bean ingredients and pulse to mix.
- Cashew Queso. In a high speed blender, add the cashew queso ingredients and blend until smooth. Add a tad more water as needed to create desired consistency.
- Cashew Sour Cream. In a high speed blender, add the cashew sour cream ingredients and blend until smooth. Add a tad more water as needed to create desired consistency.
- Pico de Gallo. Add the diced tomato, chopped onion, cilantro, lime juice, and sea salt, in a medium bowl and toss to combine.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
- Assemble. In an 8 x 8 square dish, spread the ingredients in the following order: refried beans, cashew queso, guacamole, cashew sour cream, pico de gallo, jalapeños, and arugula.
- Serve. Enjoy immediately with tortilla chips or fresh veggies. Alternatively, store in the refrigerator until ready to serve.
Tips for Making this Vegan 7 Layer Dip Recipe Perfectly
- Organic Beans: Pinto or black beans both will work for the refried beans.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the queso and sour cream are creamy + smooth.
- Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
- Organic Greens: I used arugula, but any greens that you have on hand work great for this dip.
- Layering: To have a picture-perfect presentation, be sure to spread each of the layers across the entire length of the baking dish.
- Organic Additions: While I love Siete tortilla chips for dipping, you can certainly use fresh cut carrots, cucumbers, celery, or even homemade sweet potato chips!
Storing & Reheating
As mentioned above, this healthy 7 layer dip recipe is great for leftovers.
Fridge Storage. Transfer to an air-tight glass container. Refrigerate for up to 2 – 3 days. The guacamole may brown, so I suggest preparing it prior to serving.
More Vegan Mexican Recipes You’ll Love
- Vegan Stuffed Pepper Casserole
- Vegan Green Enchilada Rice
- Vegan Cauliflower Rice Stuffed Peppers
- Mexican Quinoa Stuffed Sweet Potatoes
- Vegan Sweet Potato Nachos
- Vegan Chipotle Stuffed Sweet Potatoes
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan 7 Layer Dip
- Prep Time: 15
- Total Time: 15
- Yield: 6 – 8 1x
- Category: Appetizer
- Method: Layer
- Cuisine: Mexican
- Diet: Vegan
Description
A healthy Vegan 7 Layer Dip recipe that will have everyone digging in for seconds. Featuring protein-rich refried beans, cashew queso, homemade guacamole, tangy cashew sour cream, fresh pico de gallo, spicy jalapeños, and crisp arugula. This Mexican dip recipe is super flavorful and full of nourishing ingredients from top to bottom.
Ingredients
Always opt for organic ingredients.
REFRIED BEANS
- 1 (15-oz) can pinto beans
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- Sea salt & black pepper, to taste
- ¼ cup low-sodium vegetable broth
CASHEW QUESO
- ½ cup filtered water
- ½ cup raw cashews
- 2 tbsp tomato paste
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt & black pepper, to taste
CASHEW SOUR CREAM
- ½ cup raw cashews
- ½ cup filtered water
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper, to taste
PICO DE GALLO
- 1 Roma tomato, chopped
- ¼ red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
GUACAMOLE
- 1 large or 2 small ripe avocados
- 1 tbsp fresh lime juice
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
TOPPINGS
- Jalapeños, sliced
- Arugula
Instructions
- Refried Beans. In a food processor or high-speed blender, add the refried bean ingredients and pulse to mix.
- Cashew Queso. In a high speed blender, add the cashew queso ingredients and blend until smooth. Add a tad more water as needed to create desired consistency.
- Cashew Sour Cream. In a high speed blender, add the cashew sour cream ingredients and blend until smooth. Add a tad more water as needed to create desired consistency.
- Pico de Gallo. Add the diced tomato, chopped onion, cilantro, lime juice, and sea salt, in a medium bowl and toss to combine.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
- Assemble. In an 8 x 8 square dish, spread the ingredients in the following order: refried beans, cashew queso, guacamole, cashew sour cream, pico de gallo, jalapeños, and arugula.
- Serve. Enjoy immediately with tortilla chips or fresh veggies. Alternatively, store in the refrigerator until ready to serve.
Notes
Organic Beans: Pinto or black beans both will work for the refried beans.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the queso and sour cream are creamy + smooth.
Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Organic Greens: I used arugula, but any greens that you have on hand work great for this dip.
Layering: To have a picture-perfect presentation, be sure to spread each of the layers across the entire length of the baking dish.
Organic Additions: While I love Siete tortilla chips for dipping, you can certainly use fresh cut carrots, cucumbers, celery, or even homemade sweet potato chips!
Storing: Transfer to an air-tight glass container. Refrigerate for up to 2 – 3 days. The guacamole may brown, so I suggest preparing it prior to serving.
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