It’s time to start preparing for your plant-based Super Bowl spread! Whether you watch football for the halftime show, commercials, or the actual game, we can all agree on one thing: snacks are the real MVP of the Super Bowl. This year serve up something classic, delicious, but also healthy. This plant-based 5-layer dip will satisfy omnivores and herbivores alike. Go Team!
Cuisine: Mexican American
Category: Dip
Suitable for: Plant-Based, Vegan, Vegetarian
Prep Time: 25 minutes
Yields: 6-8
Cooking Method: Stovetop, Blender
Ingredients:
2 avocados
3 TBSP red onion, finely diced
1/2 a clove of garlic, minced
1 and a half limes (juice)
1 tsp of ground black pepper
A pinch of salt
2 cups of halved cherry tomatoes
3 TBSP of chopped scallions
2 cups of canned black beans
2 oz of sliced black olives, drained
1 cup of raw, soaked cashews for at least an hour
¼ lemon (juice)
2 TBSP of taco seasoning (here's a quick salt-free taco seasoning recipe)
water
Instructions:
- Boil and mash black beans with a TBSP of taco seasoning until they become think and pasty (about 15 minutes). Mash them with a fork a little bit more and mix in the juice from ½ a lime
- Mash the avocados with the diced red onion, garlic, a dash of salt, black pepper, and juice from ½ of the lime
- Blend the raw cashews with enough water to cover them in your blender, a dash of salt, the juice from ¼ a lemon, and a TBSP of taco seasoning until smooth (constancy of sour cream)
- Spread black beans in the bottom of a shallow bowl, or glass baking dish
- Spread guacamole evenly on top of the beans
- Spread the cashew cream on top of the guacamole
- Sprinkle cherry tomatoes, scallions, and black olives over the cashew cream
- Spritz with the juice from ½ a lime
- Enjoy with oven roasted corn tortillas (bake corn tortillas on 350 until crispy)
