Vegan Seven Layer Dip - Vegan Seven Layer Dip - Recipe View - My Community

Ingredients

• 1 (14-ounce) can refried beans, or 1¾ cups homemade
• 1 recipe Kale Guacamole or classic guacamole, pulsed in a food processor
• 1 cup halved cherry tomatoes
• ½ bunch scallions, diced
• ½ cup cilantro, chopped
• 1 jalapeño, thinly sliced or diced, optional
• Tortilla Chips
• 1 cup raw cashews
• ½ cup water
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• ½ teaspoon sea salt
• 1½ cups cooked red quinoa
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ tablespoon fresh lime juice
• 1 teaspoons extra-virgin olive oil
• ¼ teaspoon maple syrup
• Make the Cashew Cream: In a blender, combine the cashews, water, olive oil, lemon juice and sea salt and blend until creamy. Chill until ready to use.
• Make the Spiced Quinoa: In a medium bowl, mix together the quinoa, garlic, chili powder, smoked paprika, cumin, lime juice, olive oil, sea salt, and maple syrup. Chill until ready to use.
• 1 teaspoon extra-virgin olive oil