+SF +GF
Hearty black beans, silky cashew cheese, savory guacamole and salsa are all layered and stacked, creating a prolific four-layer dip. —MR
SERVES 6 TO 8
BLACK BEAN LAYER
2 cloves garlic, roughly chopped
1 tbsp (15 ml) olive oil
2 (14-oz [397-g]) cans black beans, rinsed and drained
Salt, to taste
CASHEW CHEESE
1 cup (110 g) soaked cashews, unsalted
⅓ cup (78 ml) water
2 tbsp (30 ml) apple cider vinegar
2 cloves garlic
2 tbsp (10 g) nutritional yeast
Salt, to taste
GUACAMOLE LAYER
3 avocados, peeled and pitted
Juice of ½ lime
Pinch of sea salt
Drizzle of olive oil
Pinch of red pepper flakes (optional)
SALSA LAYER
1½ cups (240 g) roughly chopped cherry tomatoes
Pinch of sea salt
Drizzle of olive oil
Juice of ½ lime
¼ small onion, roughly chopped
FOR THE BLACK BEAN LAYER
In a small saucepan over medium heat, warm the garlic and olive oil. Once warmed, add the black beans and let them cook for 5 to 7 minutes. Add a few splashes of water and salt, to taste. Set aside.
FOR THE CASHEW CHEESE
Start by soaking the cashews in a bowl of water for at least 4 hours—this helps to soften any nut. Now drain and rinse the cashews and pour them into a high-speed blender along with the rest of the ingredients. Blend well until it turns into a creamy, silky cheese!
FOR THE GUACAMOLE LAYER
Simply mash the avocados together, forming a creamy texture. Then squeeze in the juice of half a lime, a few pinches of salt and a drizzle of olive oil. Add red pepper flakes if you would like a little heat!
FOR THE SALSA LAYER
In a small bowl, lightly smash some of the tomatoes to release the juices. Then sprinkle on a little salt, olive oil and lime juice. Toss in the onion and mix well.
ASSEMBLE
First layer the black beans, then add a few dollops of cashew cheese as the second layer, spread on the guacamole and finish off with a layer of fresh salsa.