Refried black beans, avocado mayo, sweet potato nacho cheese, shredded vegan chick'n, fresh pico de gallo, zesty sliced green onions, and tangy hemp seed sour cream are piled high in this 7-layer vegan nacho dip.
To make the preparation easier, I recommend making the refried black beans, sweet potato nacho cheese, chick'n, and hemp seed sour cream ahead of time (the day before works great). Then, simply reheat each element (adding water to the cheese and black beans, if needed) and before layering and serving.
Also, the assembled dish can be prepared the morning of and served later in the day. Simply cover and refrigerate until ready to serve.