• ½ cup cashews, soaked for 30 minutes in hot water, drained
• 1 cup medium salsa
• 1/4 cup nutritional yeast
• Salt to taste
• ½ tsp turmeric
• 3 cloves garlic
• 1 tablespoon paprika
• 1 can black beans, drained and rinsed
• ½ tbsp olive oil
• 2-3 cloves garlic, minced
• ¾ cup vegetable broth
1 tablespoon taco seasoning
• 1-2 tsp chili powder
• 1 tsp lime juice
• salt to taste
Vegan Sour Cream
Place drained and rinsed cashews into a high-powered blender along with all other queso ingredients. Blend until smooth and creamy. Set aside.
Heat olive oil on medium-high heat in a small pot. Once oil is heated, add minced garlic and cook for 2-3 minutes. Add drained beans and stir to incorporate. Cook for 3-4 minutes and then add all seasonings and lime juice. Stir once more. With a small potato masher or fork, lightly smash the beans. Leaving some whole.
Add your veggie broth to your bean mixture and mix to combine. Simmer for about 5 minutes or until the broth has been absorbed and the beans are hydrated and moist. Remove from heat and set aside.
To assemble 7-layer dip:
Grab a medium sized bowl (preferably glass) and add a first layer of refried black beans. Next, add a layer of pre-made guacamole. Following with a layer of vegan sour cream, salsa, and vegan queso. You may top your dip with anything you’d like! I added additional guacamole, salsa, cilantro, black olives, and jalapeño! Enjoy with tortilla chips of your choice.
To turn the dip into a quesadilla:
If you have leftover dip, you may repurpose it by making into a quesadilla! Grab two tortillas of your choice and add 2-3 spoonfuls of dip to one tortilla, covering with the remaining tortilla. Heat a medium sized pan on medium-high heat and add your filled tortilla to the dry & hot pan. Cook for 2-3 minutes on each side, or until it is toasty and golden brown. Enjoy!