Vegan Seven Layer Dip

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Summer is coming it's time to bring out the summer appetizers. Dips have always been one of my favorite appetizers, and theres no better one than the seven layer dip. This has always been my favorite at summer parties and barbecues. Although big gatherings probably won't be a thing this summer, I say theres nothing wrong with enjoying a huge bowl of dip on your own too! I hope you enjoy my version of this vegan seven layer dip.

What you will need:

The basic of seven layer dips are:

• refried beans
• sour cream
• guacamole
• salsa
• cheese
• lettuce
• tomatoes
• olives

The two items that have dairy are sour cream and cheese, so I had to make adjustments for those. I made my own sour cream and I used store bought vegan cheese.

Here is what you need to create your own dairy free cream cheese:

• ½ firm block of tofu (8 oz)
• 2 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Everything else that I used was store bought, in order to make preparation easier. I will include the ratios of what I used in the recipe card below.

Note: make sure you read the ingredients on the refried beans when you purchase them. Some of them contain lard. The "fat free" ones usually don't.

Putting the vegan seven layer dip together:

• The first step for me is to create the vegan sour cream. I do this by combining all of the ingredients and blending them for 2-3 minutes until a creamy consistency is reached.
• In a large and deep bowl (I used one 8 inches in diameter), add your can of refried beans. Spread it out evenly to create a flat layer.
• Then add the layer of guacamole, sour cream, salsa, lettuce, dairy free cheese, tomatoes, and olives. I also added some chopped green onions.

If you liked this seven layer dip, you might also like these other vegan appetizers:

Buffalo Cauliflower

Vegan Bruschetta