5-tier Mexican dip

 100% vegan

Sometimes it's hard to make a healthy, vegan dish that reminds you of the guilty pleasure of eating junk food. But this Mexican dip is a real guilty pleasure. Gathering and comforting, this recipe will have your guests talking and eating. Served warm with corn chips or pieces of pita bread, this dip is perfect as a snack or with dinner. Let yourself be charmed by this 5-layer Mexican dip, the perfect dish to share with friends.

Dip : 2 hours

Preparation : 30 minutes

Cooking time : 25 minutes

Level : Intermediate

Ingredients

Fauxmage

• 1 cup raw cashews + 1 teaspoon apple cider vinegar
• 1 carrot, peeled and sliced thinly + ¾ cup water
• ½ cup chopped yellow onion + 1 tablespoon avocado oil
• 2 ½ tablespoons nutritional yeast (edible)
• 1 teaspoon lemon juice
• 1 pressed garlic clove
• 1 teaspoon chili spices
• ½ teaspoon ground coriander
• Salt
• 1 cup mild or medium salsa, to taste

Black bean purée

• 1 can black beans, rinsed and drained
• ¼ cup salsa verde (or ¼ cup traditional salsa + 1 teaspoon lime juice)
• 1 teaspoon lime juice
• 1 teaspoon ground coriander
• 1 pressed garlic clove
• Salt

Assembly

• 1 handful crumbled potato chips
• 1 handful baby spinach, coarsely chopped

 Process

1. Place cashews in a bowl and cover with cold water. Add 1 teaspoon apple cider vinegar. Soak for two hours.
2. Meanwhile, place the carrot slices and water in a saucepan. Bring to the boil and boil for 5 minutes, or until the carrots soften. Reserve with the cooking water.
3. Sauté onions in avocado oil for 3 to 4 minutes, or until softened. Set aside.
4. Preheat oven to 350 ^oF and place the rack in the middle.
5. Preparing the fauxmage : Rinse and drain the cashews. Place the nuts in a food processor and add the carrots and their cooking water, onions, nutritional yeast, lemon juice, garlic clove, spices and salt. Grind until the mixture becomes homogeneous and takes on an orange color. Transfer the fauxmage to a large bowl and add the salsa. Stir vigorously and set aside.
6. To prepare the black bean purée : Place all ingredients in a food processor and blend until smooth. Set aside.
7. Assembly: Oil a 2-liter rectangular mold. Place the crumbled corn chips on the bottom. On top, pour half the fauxmage mixture and spread evenly. Next, pour in the black bean purée and cover with the spinach. Finish by spreading the rest of the fauxmage.
8. Bake for 25 minutes.
9. Eat warm with chips or pieces of pita bread.
10. Keep refrigerated for up to 5 days.

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath