Vegan Cheese

So last night I made wakame seaweed salad with a simple Asian dressing…it was not bad…I’m still getting used to eating sea vegetables. I know they’re really good for you but they taste like, well seaweed lol. I made another recipe from The Kind Diet http://www.thekindlife.com/tlc_units/filter/2/the+kind+diet/1  called Cheesy, Oozy Guacamole Bean Dip, its all vegan. I am a serious nacho lover and I was actually hoping this recipe might convert this cheese lover. I dont think it worked, I still feel there is no substitute for a good plate of greasy nachos! I guess it will just have to be a special occasion treat. That said, this really wasn’t bad if you weren’t expecting it to taste like the 7 layer bean dip you buy form Thrifty’s, it’s the best. I actually liked the vegan sour cream! The cheese I used was Daiya and it was the first non-dairy cheese I have tried…I was told it melts well…I was a bit disappointed as you can see from the photos it didn’t melt that much.

 
Cheesy, Oozy Guacamole Bean Dip

Prep time: 20 minutes

Cook time: 30 minutes
Total time: 50 minutes
Servings: 8
  • 1 16-ounce can of refried beans
  • 3 large avocados
  • 3 tbsp. of fresh lime juice
  • 2 8-ounce containers non-dairy sour cream
  • 1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)

  • 1/2 cup(s) of diced mild green chiles, drained

  • 1/2 cup(s) of sliced black olives, or more if you like
  • 5 tomatoes, chopped

  • 2 cup(s) of shredded vegan Cheddar cheese


Steps
  1. Preheat the oven to 350 degrees. 

  2. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish. 

  3. Pit and peel the avocados, and place in a bowl. 

  4. Mash the avocados together with the lime juice, and spread on top of the refried beans.
  5. Stir together the sour cream and taco seasoning, and spread over the avocado.

  6. Sprinkle the chiles over the sour cream, and top with a layer of black olives.

  7. Add the tomatoes, and sprinkle with the cheese.

  8. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.

  9. Serve warm or at room temperature

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