|Seven Layer Bean Dip with Mila|
Here are just a few pics from our adventure. This is where my daughter takes over for the photography.
Here is my daughter trying to roast marshmallows over our smoke signal fire. It wasn’t me. The wood must have been wet.
And finally we get to the recipe. I bought this to a 4th of July celebration and it got rave reviews. Especially the cashew sour cream. No one could believe it wasn’t regular sour cream! To me it tastes like a cross between cream cheese and sour cream. Spread this on your bagels and you won’t miss the other white stuff one bit.
***To prepare this dish be sure to soak the raw cashews ahead of time!
1/2 cup vegan mozzarella cheese (I used Daiya)
1 cup cashew sour cream: (1 cup raw cashews, soaked a few hours or overnight), 1 Tbsp Lemon Juice, 2 Tbsp Cider Vinegar, 1/2 tsp salt – blend until smooth, adding water if needed.
1. Mix the ingredients of each layer, one at a time, in a medium bowl.
2. Press each layer gently into a trifle bowl. Serve with hearty organic corn chips.