Paleo Vegan Seven Layer Dip — The Raw and The Cooked

Paleo Vegan Mexican 7 Layer Dip-healthy indulgence!

At your next party, bring this lovely layered vegan seven layer dip to make yourself the hit of the party! Everything is grain free, sugar free, bean free (even the frijoles) and mostly raw.

Each layer is also yummy on its own and would make a great addition to a salad, wrap or as dip on their own.

I especially love the frijoles, which are made from sunflower seeds and simply seasoned with cumin, cayenne and lime. They’re smooth as beans when blended, but much easier to digest!

For the Frijoles:

  • 2 cups sunflower seeds, soaked 2 hours in filtered water
  • 1 cup water + more as needed
  • 1 teaspoon cumin, ground
  • 2 teaspoons sea salt (+ more to taste)
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • 2 Tablespoons olive oil
  1. Soak the sunflower seeds for a minimum of 2 hours to overnight.
  2. Place the soaked and rinsed sunflower seeds in a blender with the water, cumin, sea salt, olive oil and cayenne. Blend until smooth, adding a little more water as needed. Season with more salt and pepper to taste.

For the Guacamole:

  • 4 avocados
  • juice of 4 limes
  • ¼ white onion, minced vey fine
  • salt and pepper to taste
  • ¼ teaspoon cayenne pepper
  1. In a medium sized mixing bowl, mash the pitted avocados with the lemon juice, onion and other seasonings.

For the Butternut Queso:

  • 1 small butternut squash, peeled and seeded
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon sea salt
  • ¼ teaspoon chipotle powder
  • ½ cup water
  • ½ cup soaked cashews
  • juice of 1 lime wedge
  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise and spoon out the seeds.
  3. Roast for 30–45 minutes face down on a roasting tray until fork tender.
  4. When the squash are done allow to cool 10–15 minutes.
  5. Scrape out the flesh of the roasted squash from the skin and discard the skin.
  6. Add the squash flesh to a high powered blender with the rest of the sauce ingredients.
  7. Blend everything until smooth. Refrigerate until ready to serve.

For the Cashew Sour Cream:

  • 1 cup cashews, soaked
  • 1 cup filtered water
  • juice of 1 lemon
  • ¼ teaspoon salt
  1. Place the cashews, water, lemon juice and salt in a blender. Blend until smooth and adjust seasoning to taste

For the Walnut Chorizo:

  • ¼ cup Walnuts
  • ¼ cup Pecans
  • ¼ cup Pumpkin Seeds
  • 1½ Tablespoons chili paste (if you don’t want to make the chili pasta, you can use store bought chili paste instead)
  • ⅛ teaspoon Cloves
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 Tablespoons Olive Oil
  • ¼ Tablespoon Chili Powder
  • ¼ Tablespoon fresh Oregano
  1. Pulse the walnuts and pumpkinseeds together in a food processor until they are crumbly but not powdery. Put nut/ seed mixture into a mixing bowl and mix the rest of the ingredients by hand until well incorporated.

To Garnish:

  • 1 pint cherry tomato, sliced
  • 3–4 green onions, sliced
  • 1/4 bunch cilantro, chopped

To Assemble:

  1. In a round or square bowl, spread some of the frijoles smoothly into the bottom of the bowl.
  2. Follow with a layer of the butternut queso, and then the guacamole.
  3. Top off with some of the sour cream, tomato, chorizo, and green onions.

Originally published at rachelcarr.com on January 30, 2017.