Nutrition
Ingredients
- High Protein Cheese Sauce
- High Protein Sour Cream
- 2 cans Re-fried Beans pinto, verify that they are vegan
- 1 cup Shredded Vegan Cheese (I use Violife Mexican blend)
- 1 cup Romaine Lettuce finely chopped
- 3/4 cup Salsa I use mild because I'm a little bitch
- Medium Black Olives I used about 25
- 1/2 packet Taco Seasoning more or less to taste (I use Siete)
Instructions
- Make the High Protein Cheese Sauce per the recipe link above. There are also some store-bought vegan quesos that don't completely suck if you want to use those instead, but it will change the calories/macros of the dish
- Make the High Protein Sour Cream per the recipe link above. You could substitute with a store-bought vegan sour cream, like Tofutti, but it will change the calories/macros.
- In a medium bowl, mix the re-fried beans and taco seasoning until well-combined
- In a large casserole dish, evenly spread the re-fried beans
- Next spread the cheese sauce, followed by the sour cream, salsa, and shredded cheese. Add the lettuce and olives on top!
- I would recommend refrigerating for about an hour, so that the cheese sauce and sour cream can set up a little bit.
Equipment
This section may contain affiliate links
This is that classic seven layer taco dip that you always see at parties, potlucks, and family gatherings, but this one has a high protein spin on it! It’s still pretty easy to make and doesn’t require any cooking, just a blender. I really like to eat this with tortilla chips, and it actually works really well on a warm tortilla – you can just eat it like a seven layer taco! So if you make this for a party dip, and you have leftovers, don’t worry, now you have lunch for the next couple days.
If you’re trying to eat a more Whole Food Plant Based (WFPB) diet, the only modification you should need to make is leaving out the vegan cheese. This is because we are making our own sour cream and cheese sauce. If there are other vegetables you want to add to this, feel free. I think a lot of these kinds of dips use guacamole as well; I was trying to keep this as low-fat and high-protein as possible so I left that out of this recipe. But if you really love guacamole, you can always add that too!
Sorry for linking to other recipes within this recipe, but I really try to keep the recipes very clean and concise so that you don’t have to spend a ton of time scrolling to get to the good stuff – that’s why the recipe card is always on top actually! And to keep things clean and easy to follow, if I’ve already made a recipe card for one of the ingredients used in the recipe, I will just link to that recipe as well. I’m always trying to improve the user experience, so if you have any suggestions on this front, please feel free to share – I’m always looking for improvements!
Ingredients
- High Protein Cheese Sauce – this was one of the recipes I have linked to. This high protein vegan cheese sauce is made with silken tofu and nutritional yeast, which is what makes it so high protein. It’s not super spicy, but reminds me of like the store-bought nacho cheese – pretty mild. If you don’t feel like making homemade nacho sauce here and you have a favorite store-bought vegan one, feel free to swap it out! I personally really like this cheese sauce – it’s very creamy and tastes pretty cheesy to me. It’s also whole food plant based and gluten free, if that’s something that you’re looking for!
- High Protein Sour Cream – here’s the other recipe I linked to in the recipe card. This high-protein vegan sour cream is made with silken tofu and is also whole food plant based (WFPB) and gluten-free. I think this high protein sour cream works really well on tacos and nachos and anywhere else you would use sour cream. Even if you’re making a dressing or some thing that would normally use sour cream as a base, this works really well – it’s a game changer for hitting your macros or lowering how much fat is in your diet!
- Re-fried beans –I used re-fried pinto beans for this recipe. If you’d like re-fried black beans or some other kind of beans better, you can always use those instead. With re-fried beans, you have to be careful to make sure these are actually vegan because sometimes they’re not.
- Vegan Shredded Cheese – I really like Violife Mexican Blend shredded cheese. I think it works really well with the flavors of this recipe. If you have a different vegan cheese that your favorite or if you’re trying to make this a whole food plant-based recipe, you can just omit the shredded cheese all together.
- Romaine lettuce – I use Romaine lettuce here because it’s a little crunchy but has more nutritional value than iceberg. I also really like using spinach in this so you could do that also – any leafy green will do just fine.
- Salsa – I just used store-bought mild salsa because I’m a little bitch and can’t handle spicy foods. If you have another favorite salsa that maybe a little spicier, you can use that. You can also make your own salsa if you are very ambitious!
- Black Olives – I prefer black olives to green olives in this recipe. I know there are a lot of people that hate olives, so if you’re one of the people that hates olives, you can leave them off. But also, why do you get olives?
- Taco seasoning – I used Siete brand for this, but you can really use any taco seasoning. I am a little baby when it comes to spices so I used mild, but if you like spicy things, go crazy!
Instructions
- Make a high-protein cheese sauce per the recipe link above. There are also some store-bought vegan nacho cheese sauce brands, if you don’t feel like making your own. Just know that if you swap this ingredient out, it will change your calories and macros because this is one of the things making the dish high-protein.
- Make the high-protein sour cream recipe that’s linked in the recipe card. There are vegan sour cream options you can use instead, but it will change your calories and macros some.
- In a medium bowl, mix the re-fried beans with the taco seasoning. I only use half of a packet because I am really sensitive to spicy things and I’m not even trying to work on that – I have accepted my fate of being a little bitch. But if you like spicy things, you can add more seasoning or you can add something other than mild taco seasoning, which I’m sure they make but I wouldn’t know personally because I’ve never used anything other than mild.
- In large casserole dish, evenly spread the seasoned re-fried beans on the bottom. I like to use a spatula for this.
- Next, spread the cheese sauce, followed by the sour cream, salsa and shredded cheese. I would recommend cleaning off your spatula in between layers, otherwise you will end up with taco soup instead of a seven layer dip.
- Shred the romaine lettuce, or whatever leafy greens you’ve decided to use. Also, thinly slice your olives.
- Add the lettuce and olives on top of your shredded cheese
- I would recommend refrigerating this for about an hour, so that the cheese sauce and sour cream can set up a little bit. Because they are made with silken tofu and likely at room temperature, they’re going to be a little runny.
Silly Little Haiku
Seven Layer Dip
Vegetarian’s Best Friend
Now it is vegan
Author
Protein Deficient Vegan
