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7-Layer Vegan Nacho Dip
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5 from 1 vote

7-Layer Vegan Nacho Dip

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.
Prep Time45 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Appetizer, Dip, Snack
Servings: 8
Author: Ashley Melillo | Blissful Basil


For the Refried Black Beans

  • 1 15- ounce can black beans, drained and rinsed
  • ¾ cup water
  • ¼ teaspoon sea salt

For the Avocado Mayo

  • 1 avocado, halved
  • ½ lime, juiced
  • 1 clove garlic
  • ¼ teaspoon sea salt

For the Sweet Potato Nacho Cheese

  • ½ batch of Sweet Potato Nacho Cheese

For the Shredded Chick'n

  • 2 Gardein Chick'n Scallopini
  • 1 tablespoon smoked paprika
  • ½ tablespoon chili powder

For the Pico de Gallo

  • 1 cup quartered cherry tomatoes
  • 2 tablespoons chopped fresh cilantro
  • scant ⅛ teaspoon salt or to taste
  • cup sliced green onions

For the Hemp Seed Sour Cream

  • cup hemp hearts
  • 3 tablespoons water
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon fresh lime juice
  • to ¼ teaspoon sea salt or to taste

For Serving

  • Tortilla Chips
  • Sliced Veggies


To Make the Refried Black Beans

  • Add the rinsed and drained black beans to a medium sauce pan along with the water. Bring to a boil, reduce heat, and simmer for 15 minutes or until tender. Use the back of a fork to mash the black beans and season with sea salt. If needed, add in an additional 2-4 tablespoons water to thin.

To Make the Avocado Mayo

  • Scoop the avocado into a food processor along with the lime juice, garlic, and sea salt. Process for 3-4 minutes or until completely smooth, stopping to scrape down the sides as needed.
  • Transfer to a small bowl until ready to assemble and cover with plastic wrap, pressing it up against the surface of the avocado mayo to prevent browning.

To Make the Sweet Potato Nacho Cheese

  • Either half the cheese recipe or make the full recipe and simply use half of it when assembling this dip.

To Make the Shredded Chick'n

  • In a shallow bowl, whisk together the smoked paprika and chili powder. Add the chick'n scallopini to the bowl and toss to coat in the mixture.
  • Heat a large skillet over medium heat. Spray with cooking spray and place the chick'n scallopini in the pan. Cook for 4 minutes, flip, and cook another 3-4 minutes or until tender.
  • Transfer to a plate or bowl and use two forks to shred into bite-sized pieces.

To Make the Pico de Gallo

  • Add the cherry tomatoes, cilantro, and salt to a small bowl and toss to combine.

To Make the Hemp Seed Sour Cream

  • Add the hemp hearts, water, apple cider vinegar, lime juice, and sea salt to a high-powered blender. Blend on high for 2-3 minutes or until smooth and creamy. Transfer to an airtight jar and refrigerate until ready to use.

To Assemble

  • Use a shallow baking dish or bowl to serve the dip.
  • Layer it by spreading the black bean mixture out evenly over the bottom.
  • Next, smear the avocado mayo evenly across the black beans.
  • Dollop the sweet potato nacho cheese on top and smooth out with a spoon.
  • Sprinkle on the shredded chick'n.
  • Scatter the pico de gallo.
  • Sprinkle the green onion over the pico.
  • Lastly, drizzle the hemp seed sour cream on top.
  • Serve immediately or refrigerate until ready to serve.


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.