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Paleo Vegan Seven Layer Dip
Ingredients
  • 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
  • For the guacamole:
  • 4 avocados
  • juice of 4 limes
  • ¼ white onion, minced vey fine
  • salt and pepper to taste
  • ¼ teaspoon cayenne pepper
  • For the butternut queso:
  • 1 small 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
  • For the sour cream:
  • 1 cup cashews, soaked
  • 1 cup filtered water
  • juice of 1 lemon
  • ¼ teaspoon salt
  • For the 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
  • For the green onion layer:
  • 4 green onions, chopped
  • For the tomato layer:
  • 1 pint cherry tomato, sliced
Steps
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