5 Layer Vegan Nacho Dip

When I was younger, I loved nacho dip with sour cream, cream cheese, shredded cheese and salsa – especially when it was premade at the grocery store. I haven’t had it in years, but last week I was driving and the idea for this recipe came to my mind out of nowhere – and I couldn’t get it out of my head. The next day I tested this recipe and it was so delicious, my husband and I couldn’t believe how good it was. I tested it a few more times making minor changes, and now I am convinced this is the tastiest layered nacho dip, ever! It would be perfect for family gatherings or potlucks, or any event that you’re expected to show up with a side-dish. Plus, it only takes 25 minutes to make (as long as you have soaked cashews on hand) and it sits well in the fridge overnight!

If you decide to try this recipe, post a photo on Instagram and tag me so I can see your creations @thatcanadianvegan. Enjoy!

5 Layer Nacho Dip

  • Servings: 8-10
  • Print

This 5 layer nacho dip comes together in 25 minutes, is packed with delicious flavour and would definitely please all your non-vegan friends and fam! Bonus - it's secretly pretty healthy, too!

Ingredients

  • 1 can of pinto beans
  • 1 package of premade taco seasoning ( I like this one – but you could opt to make your own if you like!)
  • 2 ripe avocados
  • 1 lime
  • 3/4 cup soaked cashews (or you can sub raw, unsalted sunflower seeds!)
  • 1/3 cup non-dairy milk
  • 2 cups of shredded romaine lettuce (3-4 leaves)
  • 1/4 cup chopped green onion (2-3 sprigs)
  • 1 cup of store bought salsa (I like the ‘Mercifully Mild’ flavour by Neal Brothers but again, you could make your own pico-style using my recipe from here!)
  • Himalayan pink salt to taste (or any salt)
  • Optional: Vegan cheese shreds

Directions

  1. Open the can of pinto beans, rinse and drain them. Place them in a small pot or pan, and add 1 tbsp of taco seasoning. Let them sit on medium heat for 5-10 minutes.
  2. While the beans are cooking, mash two ripe avocados, add the juice of 1 lime and season with himalayan pink salt. Mix well and set aside.
  3. Put the pinto beans in a food processor or use a potato masher to mash them up. I like to have them almost fully mashed, but with some beans whole. If you want, you could even leave the beans whole completely. Totally up to you!
  4. Using an 8×8 baking dish, add the pinto beans to the bottom of the dish. I usually place the dish with the beans in the fridge afterwards so they aren’t piping hot when you add the rest of the toppings.
  5. In a high-speed blender, add 3/4 cup soaked cashews, 1/3 cup non-dairy milk (I like cashew milk), and 1 tsp of taco seasoning. Blend until very creamy, and no small hunks of cashews are left.
  6. Shred/chop romaine lettuce and green onion.
  7.  It’s time to build! On top of the cooled pinto beans, add the avocado mixture, seasoned cashew cream, salsa, chopped lettuce and green onion in layers. You can add a layer of vegan cheese, but I think it’s great without it!
  8. Serve with your favourite tortilla chips. You want to make sure the chips are thick, and not fragile – otherwise they’ll break in the dip. I like these ones (and I buy them from Costco).

thatcanadianvegan_layernacho.jpg

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