The pico de gallo earlier this week, that was just the beginning! I am particularly partial to the 7 layer dip at Trader Joe’s. However, for a homemade vegan version – this recipe is pretty darn good. I *may* have even tricked some family members that it’s a normal, 7 layer dip. The vegan cheese sauce, is cashew-based and fairly easy to make, just takes some time. I tried it before adding the carrot, potato, and onions, and those veggies really make this an awesome texture that tastes like cheddar. For the layered dip, I followed the ordering listed in the recipe, and the result was delicious! The only downfall, was our tortilla chips broke mid-dip swoop. I will definitely make this again, and have no qualms serving to friends (as long as there are no nut allergies 🙂 )
- Use a slotted spoon when scooping on the Pico de Gallo. I made this layer the night before, and the pico created its own liquid, so it made the dip soupy when I didn’t use a slotted spoon.
- I prepared all the ingredients the night before, and layered about 30 minutes before serving – storing covered with saran in the fridge, until ready to serve.
- We opted to not mix the taco seasoning into the sour cream. Scott didn’t care for the way it tasted. Depending on your guests, you use vegan or traditional sour cream.
- The Vegan Cheese Sauce recipe makes A LOT of sauce. I probably used about 1/2 cup of it total. Not quite sure what we’re going to use the rest for yet.
- The Vegan Cheese Sauces seems to use the same base as the Vegan Caesar dressing. After debating, I used yellow mustard for this, rather than dijon. Not sure how dijon would change overall taste.
- In my opinion, there were not enough black beans in this recipe. Next time, I would use 2 cans, instead of 1, blending with 1/2 tsp. of cumin, rather than 1/4 – and 2 tbsp. of olive oil, rather than 1 tbsp.