Vegan Seven Layer Dip

Vegan Seven Layer Dip

I have a huge weakness for seven layer dip. Growing up, my mom made it for SO many holidays and gatherings. I’d be sure to grab a seat at the table right next to it so that I could gobble it up, chip after chip after chip after chip. In my family, this was (and still is) called Tex Mex dip. When Jack and I were first dating, he thought this was hilarious and once I moved down to Texas with him I learned why – this dip is neither Tex nor Mex. In the intervening years, I also learned that I don’t like anyone else’s version except my mom’s. Hers may not be Tex Mex, but I love it, and it doesn’t have weird things like olives.

So I decided to use my mom’s version as a starting point and actually made a fresh vegan version that taste’s pretty close to the original. The only visual difference is the lack of orange cheese, but all of the classic (to me) flavors really come through, especially with the refried beans and tangy guacamole. Instead of sour cream I used cashew cream and I added chili spiced quinoa to make it heartier. This should serve 4 to 6 as a normal appetizer, but  of course Jack and I sat down and devoured (most of it) for dinner.

Vegan Seven Layer Dip

5.0 from 1 reviews
Vegan Seven Layer Dip
Serves: serves 6 to 8
  • 1 (14-ounce) can refried beans
  • 1 recipe Kale 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
Cashew Cream
  • 1 cup raw cashews
  • ½ cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
Spiced Quinoa
  • 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
  • ½ teaspoon sea salt
  • ¼ teaspoon maple syrup
  1. 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.
  2. 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.
  3. In a serving tray that's 8x12 (or similar), layer the refried beans, kale guacamole, cashew cream, and spiced quinoa. Top with the tomatoes, scallions, cilantro, more cashew cream and the jalapeños, if using. Serve with chips.


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  1. jenna urben from on said:

    This looks so great! That kale gauc sounds amazing, yum!

  2. Gaby Dalkin on said:

    Seven layers of pure deliciousness!!! 🙂

  3. Alison on said:

    So simple to make and super delicious! The flavors and textures were spot on. The Spiced Quinoa is genius. Planning on making this again ASAP!

  4. Beth on said:

    I made this dip for our super bowl party, and it vanished! So delicious. Didn’t miss the sour cream of cheese at all. New favorite!

  5. Sabrina on said:

    I love the traditional version of this too, but am really happy with this alternative while trying to eat healthier, while including legumes and other veg, so this works while keeping me away from beloved cheese and sour cream ingredients, thank you!

  6. Nathan on said:

    Could you use almonds instead of cashews? We have a cashew allergy here. 🙁

    • Hi Nathan – yep, when I use almonds in place of cashews I get slivered almonds. They’re blanched and peeled so they will blend smoother than almonds with skins. You could also use store-bought vegan sour cream in place of the cashew cream. Hope that helps!

      • Nathan on said:


  7. Sara on said:

    This is my favorite vegan dish. Period. It is far superior to any traditional taco dip I ate as a non-vegan. Adding the quinoa is brilliant. I make my own refried beans and add lettuce to the top layer. With chips, I eat this as a meal. 🙂

    • Yay, I’m so glad you’re loving this one! We ate it as a meal as well 🙂

  8. Sal on said:

    This is sooooooo good and filling! Better than any beandip I’ve tried. The kale guac is a nice healthy finishing touch! Thanks for sharing!

  9. Sal on said:

    I forgot to ask, how would you recommend I prep it for say I’m taking it to a pot luck the next morning?

    • Hi Sal, I’m so glad you loved it!! I’d make it the night before (not too much earlier because the avocado will start to go brown), wrap it tightly with plastic wrap overnight and garnish with the cilantro in the morning. Hope that helps!

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