This WFPB 7 Layer Dip Could Be An Entire Meal (Whole Food Plant Based)

Cook 3 cups dried pinto beans in the Instant Pot for about 5 minutes longer than needed, or use canned beans for convenience.

Strain and rinse the canned pinto beans, then add them to a food processor.

Add 1/2 cup homemade veggie broth, 1/2 teaspoon cumin, 1 teaspoon dark chili powder, and 1/2 teaspoon black pepper to the food processor.

Blend the mixture in the food processor for about 30 seconds until smooth with some chunks remaining.

Transfer the blended bean mixture into an 8x11 or 2-quart baking dish.

Preheat the oven to 350 degrees Fahrenheit.

Spread the bean mixture evenly in the baking dish.

Sprinkle 1/2 cup frozen corn over the bean mixture.

Blend 1/2 cup whole unsalted cashews with 1/2 cup water and 1 tablespoon apple cider vinegar in a blender until smooth, using a NutriBullet or similar device.

Equipment Needed

Spice Level:

Dietary