Tuesday, December 12, 2017

Mexican Dip (Vegan)

Personally, I like a lot of things fresh and don't like to use canned foods all too often so for this recipe you will taste the freshness! I served this to friends and no one knew it was vegan as it had all the flavor!

1st layer:
For homemade "refried" beans I cooked 2 cups pinto beans and then blended with about 1 tbsp coconut oil and a little water until it all combined and was a smooth texture.  Season with salt, pepper, garlic powder, and a little chili powder. Put this in the bottom of your dish.

2nd layer:
The cheeeeeesssseee!
Blend together 1 cup cashews, 1/4 cup nutritional yeast, 1/2 tsp salt, 1/2 tsp garlic powder, a little water, and a few tablespoons salsa.  Then spread on top of beans.

3rd layer:
You can use store bought or I just mashed up 3 avocados with salt, pepper, and a squeeze of lime.

4th layer:
Spread some salsa on it.

5th layer:
Chop up a bell pepper and sprinkle on top.

6th layer:
Sprinkle some sliced olives on top.

Lastly, top it off with cilantro.


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