Comments on: Vegan 7-Layer Dip

By: Morgan

Morgan — Sat, 07 Jan 2023 17:45:22 +0000

So easy and sooooo good!

By: Lisa

Lisa — Mon, 26 Sep 2022 18:17:42 +0000

Wonderful alternative to cheesy bean dip! Teen boys and grown hubby loved it! Thanks for making vegan food so accessible and RELIABLY delicious! Cashew cheese part – I used only part of the chilis can and it was fine 🙂

By: Alisa

Alisa — Sun, 25 Sep 2022 15:30:58 +0000

Thanks for posting this! I’m excited to try a vegan cheese sauce that doesn’t have nutritional yeast (I’ve finally come to accept I’m allergic to it…it makes my lips swell up and itch for a week)!

By: Irina Ivon

Irina Ivon — Thu, 18 Jun 2020 02:38:21 +0000

In reply to shelby.

Hi Shelby ! I make “sour cream” with silken tofu. One package tofu, 2 Tablespoons lemon juice, salt to taste, and an ounce or so of plant-based milk if you need it to thin the texture (try without first. Add all ingredients to a blender and blend until creamy. <3

By: Megan Gilmore

Megan Gilmore — Fri, 31 May 2019 14:05:32 +0000

In reply to Lucie.

I’m glad you enjoyed it! Thanks for letting me know. 🙂

By: Lucie

Lucie — Fri, 31 May 2019 06:10:25 +0000

Every element tastes amazing. I came across your recipe by searching for ways to cook black beans in a pressure cooker. This recipe caught my eye because we are vegan. Potato for the cheese sauce is so good! Thank you for sharing.

By: Colleen

Colleen — Sun, 05 May 2019 19:56:43 +0000

I made this for our Girl’s Night Out and it was outstanding! So easy to make, looks gorgeous and the little we had leftover kept really well! This is definitely going to be made again. And no one could believe it was vegan! I did use pico de gallo from the produce department at the grocery store on the top to save time. Also, I made the bean base and cheese sauce the day before and refrigerated it (covered). Then made the guacamole layer and topped it withe the pico de gallo right before I went out. This dip is super creamy and incredibly flavorful!

By: Laisa

Laisa — Wed, 07 Jun 2017 01:09:33 +0000

I what. To ask how many calorie have in this recipe . Because what to make this for a get together for a group is in diet and they will ask me jajaja.
Thk you

By: Meigen

Meigen — Tue, 25 Aug 2015 21:59:41 +0000

I cheated and made this with canned organic vegan refried beans and store bought guac and pico, but of course made the cheese sauce from scratch. I already had mashed potatoes so this was thrown together very quickly and I ate a third of it with homemade corn chips for a supper meal. So good and yummy!

By: DN

DN — Mon, 02 Feb 2015 00:55:45 +0000

This dip was really good. I made it for the first time tonight (Super Bowl!). Everyone loves it but I’m finding the cheese extremely salty. The consistency was super creamy and smooth though! I was really nervous about the potatoes but wow, I’m glad I took the chance. Once again I’m thouroughly impressed by your recipe. I’ll follow the above advice and add sour cream to cut the saltiness.

By: Megan

Megan — Tue, 08 Apr 2014 01:22:13 +0000

In reply to shelby.

I’m not aware of any, but I’ll see if I can come up with one in the future! 🙂

By: shelby

shelby — Mon, 07 Apr 2014 18:33:35 +0000

OMG LOOKS SO YUMMY. I recently became a vegan and I am in love with mexican food.
I am so excited to see this potato cheese sauce! I have never used nutritional yeast correctly and maybe this will make me fall in love 🙂 Would you happen to know any vegan sour cream recipes that aren’t cashew based? Im sure it would still be amazing without it on top, definitely gonna add bell peppers to the top 🙂

LOVE your site! 🙂