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I should admit that 7 layer dips have never been my thing. I did not enjoy lots of sour cream and cheese in one go but now I reinvented this dip into something healthier with good fats and made into a dish that can be a party dish or a main dish alone with a mixed salad and some tortilla chips.

  • I can pinto beans rinsed or use cooked dried beans
  • 1 ½ cup cooked quinoa
  • 4 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp. Bragg’s liquid amino
  • 1 tsp salt
  • 1 tsp maple syrup
  • 2 large and ripe avocados
  • Lemon Juice
  • 1 cup cashews, soaked in water for 1 hour
  • ½ cup water
  • ¼ cup almond milk
  • 1 tbsp. nutritional yeast
  • 1 tsp sriracha sauce
  • ¼ cup pickled Jalapenos, diced
  • ½ cup cilantro, mined
  • Tortilla chips
  • 1 cup cherry tomatoes, cut in half
  1. Make refried beans by mixing beans with 2 tsp garlic powder, the Bragg’s liquid amino, ½ tsp cumin, 1 tsp chili powder and a little water. Mix until beans are mashed and spices incorporated
  2. Spread beans in an 8×12 baking dish or serving dish.
  3. Blend the cooked quinoa with remaining chili powder, garlic powder, 1 tbsp. on lemon juice, maple syrup, salt and cumin. Spread on top of beans in an even layer.
  4. Strain cashews and mix in a vita mixer or a food processor with ½ cup water, almond milk, 1 tbsp. lemon juice, a pinch of salt, nutritional yeast and sriracha sauce until completely creamy. Drizzle half over quinoa.
  5. Scoop out avocados and mash with back of a fork with a little lemon juice until smooth. Spread on top of quinoa.
  6. Top the tomatoes over, then cilantro and then diced pickled jalapeno and finally drizzle cashew sour cream over. Serve with a side of tortilla chips.

Fredrika Syren

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about

Hello there! My name is Fredrika and I’m a Sweden native living in San Diego, California with my husband James and our three children. I’m an environmental writer and have been sharing my family’s journey of living zero-waste since we shifted our lifestyle back in 2016.

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