Vegan 7 Layer Dip

There’s something about a seven layer dip that just feels like a party. It’s colorful, it’s scoopable, and it brings everybody to the table. This vegan version keeps all the bold flavor and creamy texture you expect—without the dairy—and I promise, nobody will be asking, “Wait… this is vegan?” It’s layered with seasoned beans, creamy goodness, fresh toppings, and just the right amount of crunch to make every bite satisfying.

I love recipes like this because they’re simple, familiar, and crowd-pleasing—especially for busy women who don’t have time for complicated plant-based meals. You can prep it ahead, serve it for game night or family gatherings, and feel good knowing it’s full of fiber and flavor. This is one of those dishes that proves what I’m always saying: eating plant-based doesn’t have to be hard… it just has to be done with intention.

Vegan refried beans (read the label)

Guacamole

Vegan sour cream

Queso dip/sauce

Salsa

Black Olives

Vegan shredded cheddar

Queso recipe (by rainbow plant life)

1 cup raw cashews, soaked

1/2 cup vegan coconut yogurt, unsweetened, plain

1/2 cup salsa

1/8 - 1/4 cup water (thinner = more water

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

Several cracks of freshly cracked black pepper

2 tablespoons nutritional yeast

Kosher salt or sea salt to taste

Place all the ingredients in a blender until smooth. And enjoy.

Pair this dip up with your favorite tortilla chip (my favorite sieve cassava chip).

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