Mexican 5 tier 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 sinful treat. It's hearty and comforting and will have your guests talking and eating. Served hot with corn chips or pita bread, this dip is perfect as a snack or at dinner. Let yourself be charmed by this 5-layer Mexican dip, the perfect dish to share at your friends' parties.

Dip : 2 hours

Preparation: 30 minutes

Cooking time : 25 minutes

Level: Intermediate

Ingredients

Fake cheese

1 cup of raw cashews + 1 teaspoon of apple cider vinegar

1 carrot, peeled and cut into thin slices + ¾ cup of water

½ cup chopped yellow onion + 1 tablespoon avocado oil

2 ½ tablespoons nutritional yeast (food)

1 teaspoon lemon juice

1 clove of garlic, pressed

1 teaspoon of chili spices

½ teaspoon ground coriander

Salt

1 cup mild or medium salsa, to taste

Black bean puree

1 can of 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 cilantro

1 clove of garlic, pressed

Salt

Assembly

1 handful of corn chips (+/- 30) crumbled

1 handful baby spinach, coarsely chopped

 Process

1. Place cashews in a bowl and cover with cold water. Add 1 teaspoon of apple cider vinegar. Let soak for two hours.
2. Meanwhile, place the carrot slices and water in a saucepan. Bring to a boil and boil for 5 minutes, or until carrots are tender. 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. Preparation of the faux cheese: 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 faux cheese to a large bowl and add the salsa. Stir vigorously and set aside.
6. Preparation of the black bean puree: Place all ingredients in the bowl of a food processor and grind until smooth. Set aside.
7. Assembly: Oil a 2 quart rectangular baking pan. Place crumbled corn chips in the bottom of the pan. On top, pour half of the faux cheese mixture and spread evenly. Then pour in the black bean puree and cover with the spinach. Finish by spreading the rest of the cheese mixture.
8. Bake for 25 minutes.
9. Eat hot with corn chips or pita bread.
10. Can be stored in the refrigerator for up to 5 days.

Great junk food!

Véronique Cousineau; naturopath, NHN