Vegan Seven Layer Dip

Dig into a plant-based take on a classic party favorite with this delicious Vegan Seven Layer Dip! Wonderful for parties and potlucks alike, this crowd-pleasing dip is easy to make and so much fun to eat. 

Seven layers of Vegan Sunflower Taco “Meat”, guacamole, Cashew Queso, fresh salsa, microgreens, pickled onions, and jalapeños combine to create a perfect harmony of flavors and textures. 

How to Make Vegan Seven Layer Dip

It all starts with a hearty layer of homemade Vegan Sunflower Taco “Meat” made from sprouted sunflower seeds and fragrant Mexican spices. To make the “meat”, simply blend the ingredients in a high-speed blender or food processor until crumbly, then scoop it into the bottom of your serving dish and top with guacamole. 

Next comes savory Cashew Queso, made by blending sprouted cashews with fresh red bell pepper, spicy jalapeño, and cheesy nutritional yeast until perfectly smooth and creamy. (We recommend doubling the batch so there’s extra to snack on–it’s just that good!)

Finally, flavorful pico de gallo salsa, vibrant microgreens, tangy pickled red onions, and spicy jalapeño slices make up the remaining layers of our Vegan Seven Layer Dip. 

Soaking Sunflower Seeds and Cashews

To pre-soak the nuts and seeds, place the sunflower seeds and cashews in glass jars or bowls and cover with filtered water. Place them in the refrigerator and let soak for at least 4 hours or overnight, then drain completely before using them in this recipe. 

If you don’t have enough time to pre-soak them, simply place the sunflower seeds and cashews in separate bowls and cover with boiling water to quick-soften. Let sit for 20 minutes, then drain completely. 

Substitutions 

Feel free to adjust this recipe to make it your own! If you’re not a fan of microgreens, finely shredded lettuce is an excellent substitute, and sliced scallions are a great alternative to pickled red onions. 

You can either make your guacamole and pico de gallo from scratch, or save time with store-bought–both taste delicious in this versatile recipe!

Serving Suggestions 

After pre-soaking the sunflower seeds and cashews, this Vegan Seven Layer Dip can be prepped in less than 20 minutes, making it a quick and easy appetizer for last-minute gatherings. 

You can enjoy it the traditional way with tortilla chips, serve it with a veggie platter, or even use it as a filling for tacos and burritos. 

Vegan Seven Layer Dip 

For the Vegan Sunflower Taco “Meat”: 

• 1 cup Lark Ellen Farm Organic Sprouted Sunflower Seeds (unsalted), soaked at least 4 hours or overnight*
• 1 1/2 tsp chili powder  
• 1 1/2 tsp ground cumin 
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano 
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1 tbsp extra virgin olive oil

For the Cashew Queso: 

• 1 cup Organic Sprouted Cashews (unsalted), soaked 4 hours or overnight* 
• 1/2 cup diced red pepper
• 1 jalapeño, minced with seeds removed
• 1/2 cup nutritional yeast
• 1 tsp kosher salt
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil

For the Rest of the Dip: 

• 1 cup guacamole
• 1 cup pico de gallo salsa
• 1/2 cup microgreens of your choice 
• 1/2 cup pickled red onion 
• 1 jalapeño, thinly sliced
• Tortilla chips for serving

1. Make the Vegan Sunflower Taco “Meat”. Thoroughly drain the sunflower seeds and add them to a high speed blender or food processor. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and olive oil. Blend on high until crumbly. Be careful to avoid over-blending, or you’ll end up with sunflower butter!
2. Make the Cashew Queso. Thoroughly drain the cashews and add them to a high speed blender or food processor with the diced red pepper, jalapeño, nutritional yeast, salt, apple cider vinegar, and olive oil. Blend on high for 3-5 minutes until smooth and creamy. 
3. In a medium bowl or glass dish, layer the ingredients. Add the Sunflower Taco “Meat” to the bottom of the dish and use a spoon or spatula to smooth into an even layer. Next add the guacamole, followed by the Cashew Queso and pico de gallo, making sure to gently smooth out the top of each layer. 
4. Sprinkle a thin layer of microgreens over the top, followed by the pickled onions and jalapeños. 
5. Serve right away with tortilla chips or store in the refrigerator for up to 24 hours. Enjoy!

*Note: For a faster method, place the sunflower seeds and cashews in separate bowls and cover with boiling water to soften. Let sit for 20 minutes, then drain completely.