Making the perfect party appetizer doesn't need to be time-consuming and pricey — just make this fantastic seven-layer dip. It combines refried beans, olives cilantro, tomatoes, and everything else you could want into one seriously awesome snack. As if seven layers of nacho-dipping goodness aren't enough, this dip is covered with a creamy and dairy-free cheesy sauce made from carrots and potatoes. Serve with your favorite tortilla chips.
CHEESY 7-LAYER NACHO DIP [VEGAN]
FOR THE CHEESY SAUCE:
1 Russet potato, peeled and cut into bite-sized pieces (about 1 1/2 cups)
1 cup carrot, chopped
1/4 of an onion, diced (about 1/2 cup)
1 tablespoon peeled and diced turmeric or 1 teaspoon turmeric powder
3 garlic cloves, minced
2 cups water, plus another 1/2 cup, divided
1/2 cup raw cashews, soaked in water for at least 10 minutes
1/2 cup nutritional yeast
1 teaspoon salt
FOR THE DIP:
1 14-ounce can vegan refried beans
1/2 cup tomatoes, chopped
1/2 cup black olives, sliced
1 avocado, mashed with a sprinkle of sea salt and some red pepper flakes
1 cup packed kale, chopped
1/2 red bell pepper, diced
1 cup cheesy sauce
TO MAKE THE CHEESY SAUCE:
Place the potato, carrot, onion, turmeric, and garlic in a pan, cover with 2 cups of water and simmer for 20 minutes with the lid on.
After 20 minutes, add the veggies (and the remaining liquid in the pan) to your blender.
Drain the cashews and add them to the blender along with the nutritional yeast, sea salt and the additional 1/2 cup of water.
Blend until the sauce is creamy and smooth.
Once the cheesy sauce is ready, continue with the nacho dip.
TO MAKE THE DIP:
Preheat the oven to 350° F.
Spread the beans evenly in the bottom of an 8×8-inch baking dish and then layer on the tomatoes, black olives, avocado, kale, bell pepper, and top with 1 cup of the cheesy sauce.
Bake uncovered for 20 minutes.
Heat some sprouted corn tortillas on the stove or in the oven and cut them into chip sized pieces and serve.