DIY/ Gluten-Free/ Recipes

DIY: Vegan 7 Layer Dip


Yesterday I shared some healthier alternatives to the traditional Super Bowl Snacks. Today I have one more – a healthy, hearty, vegan 7 Layer Dip. It’s full of veggies, protein, healthy fats, and snack-loving-goodness ๐Ÿ™‚ย 




7 Layer Dip:

3 avocados

2 roma tomatoes

1/2 cup raw cashews

1/2 cup nutritional yeast

1 cup vegetable broth

1/4 cup water

1 can pinto beans

1 can chickpeas

2 tbsp chili powder

1-2 tsp garlic powder

1 tsp tapioca starch

1 tsp paprika

1 tsp cumin

2 tsp coconut oil

1-2 tsp sea salt

Drain and rinse chickpeas and pinto beans. Add pinto beans and 1/4 cup vegetable broth to a blender. Blend until smooth. Heat over medium heat. Add in a pinch of salt and 1/2 tbsp chili powder. Heat thoroughly and place in a casserole dish. Spread it evenly in the bottom of your dish.

Add chickpeas to your blender, pulse until chopped but not blended smooth. Heat coconut oil in a pan and add chickpea to the pan. Add in the rest of the chili powder, the paprika, the cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 cup vegetable broth and combine thoroughly. Spread on top of the bean mixture.

Place 1 tsp coconut oil in a pan to melt, add in 3/4 cup vegetable broth, nutritional yeast, 1/2 tsp garlic powder, and 1/4 tsp sea salt. Whisk until smooth., then add in tapioca starch and whisk again. Pour over the chickpeas.

Chop your tomatoes and place them over the cheezy layer.

Add 3 avocados, juice of 2 limes, and 1 tsp garlic powder to a blender and blend until smooth. Spread on top of tomatoes.

Chop olives and spread over avocado mixture.

In a blender, add raw cashews (soaked in water for at least 20 minutes), pinch of sea salt, 1 tsp garlic powder, and 1/4 cup water. Blend until smooth and drizzle or spread over olives.

Optional *Top with chopped green onions.

Scoop, eat, and enjoy!

Peace and Love,




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