This healthy 4-Layer Vegan Dip is perfect to serve on a summer day. It's quick to make, requires no cooking and is naturally gluten-free.
I always thought dips were a bit of a cop-out.
I've been many potluck meals where there is an abundance of chips and hummus and not much else for anyone plant-based, and you usually come away feeling hungry because it's just not enough food.
This was until I discovered a beautiful little local restaurant which had the most delicious 5-layer dip on its menu.
The amazing thing about this dip was that the combination of layers meant it was like a full meal. I never found out what was in it but it was so tasty and satisfying that I promised I'd try and recreate it myself.
The result is this delicious 4-Layer Vegan Dip! As the heat of summer is here it seems like the perfect time to share a no-cooking recipe.
4 LAYER VEGAN DIP - RECIPE
The recipe for this 4-Layer Vegan Dip combines your favourite salsa (I'm a big fan of local Vancouver brand Solecito Foods) with some of my favourite Mexican-inspired ingredients, such as avocados and black beans.
With a thick layer of cheesy cashew sauce, it's so filling you could eat it as a meal on its own.
MORE SAVOURY VEGAN SNACKS
4-Layer Vegan Dip (gluten-free)
Ingredients
1st Layer
- 1 cup cooked black beans
- 1 clove garlic, crushed
- Pinch chipotle powder
- 1 teaspoon chilli powder
- ¼ teaspoon cumin powder
- 2 tablespoon soy sauce/tamari/Bragg’s Soy Seasoning
- 2 tablespoon water
2nd Layer
- 2 medium avocados
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- Salt to taste
3rd Layer
- 1 230g pot Your favourite salsa
4th Layer
- ½ cup soaked cashews (soaking is optional)
- 1 tablespoon nutritional yeast
- Pinch chipotle powder
- ½ teaspoon garlic powder
- ⅓ cup coconut milk (full fat)
- 2 tablespoon water
- Salt to taste
Instructions
- For the first layer, blend the beans, garlic, chipotle, chilli powder, cumin, soy sauce and water together for about 30 seconds until the mixture is fairly smooth but still has some texture.
- Spoon it into a 7-inch round container with a lid (I like to use a glass one to show off the layers of the dip), and using a spatula smooth the dip’s surface.
- To make the second layer, in a medium-sized bowl mash the avocados, lemon juice, garlic and salt with a fork. Do this until the mixture is combined, but still quite lumpy.
- Spread this layer on top of the bean mixture in the glass dish.
- For the third layer, simply pour your pot of salsa over the guacamole layer.
- Place the lid on the container and put it in the freezer while you make the final layer (I like to do this because the salsa can be a bit runny, and putting it in the freezer really helps it to firm up).
- To make the final ‘cheesy’ layer, blend all remaining ingredients (cashews, nutritional yeast, chipotle, garlic powder, coconut milk, water and salt) on high power for about one minute. If you aren’t using a high speed blender you may need to blend for a little longer to get a really smooth texture.
- Remove your container from the freezer and spread the mixture over the other layers.
- Put the finished layer dip in the fridge for 30 minutes-1 hour to firm up, then serve with tortilla chips or crudités.
Notes
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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