Print

Vegan 7-Layer Dip with Cashew Queso

A thick slice of Vegan 7-Layer Dip featuring cashew queso dripping over layers of cream and bean dip, topped with tomatoes and olives.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this impressive, dairy-free 7-layer dip featuring a rich, homemade cashew queso layer. It is perfect for parties and gatherings.

Ingredients

Scale
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1/2 cup water (for queso)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 (15 ounce) can refried beans (ensure vegan)
  • 1 cup vegan sour cream substitute
  • 1 cup salsa (medium heat)
  • 1 cup chopped tomatoes
  • 1/2 cup sliced black olives
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions

Instructions

  1. Prepare the Cashew Queso: Drain the soaked cashews. Blend the drained cashews, 1/2 cup water, nutritional yeast, lemon juice, salt, and garlic powder in a high-speed blender until completely smooth and creamy. Set aside.
  2. Prepare the Base: Spread the vegan refried beans evenly across the bottom of a 9×13 inch serving dish or pie plate.
  3. Layer 2: Gently spread the vegan sour cream substitute over the bean layer.
  4. Layer 3: Pour the prepared cashew queso evenly over the sour cream layer.
  5. Layer 4: Spoon the salsa over the queso layer, spreading carefully to avoid mixing layers.
  6. Layer 5: Sprinkle the chopped tomatoes evenly over the salsa.
  7. Layer 6: Distribute the sliced black olives over the tomatoes.
  8. Layer 7: Garnish the top with chopped fresh cilantro and chopped green onions.
  9. Chill the dip for at least 30 minutes before serving to allow the layers to set.

Notes

  • Serve this dip with tortilla chips, vegetable sticks, or pita bread.
  • You can make the cashew queso up to two days ahead and store it in the refrigerator.
  • For a make-ahead option, assemble all layers except the fresh toppings (tomatoes, cilantro, green onions). Cover tightly and refrigerate for up to 24 hours. Add fresh toppings just before serving.
  • If you do not have a high-speed blender for the queso, soak the cashews longer (2-4 hours in cold water) for a smoother result.

Nutrition

Find it online: https://spoonswirl.com/vegan-7-layer-dip-with-cashew-queso/