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Mexican Vegan Dip (Inspired by Medical Medium)
This Mexican Vegan Dip is made with clean, plant-based ingredients and layered with four simple sauces: refried beans, guacamole, fresh salsa, and a creamy vegan queso.
Although it takes a few steps to prepare, each one is easy, and the final result is incredibly flavorful, fresh, and satisfying.

Ingredients

Refried Beans
• ½ medium onion, finely chopped
• 1 garlic clove, minced
• 3 cups cooked black or pinto beans
• 1 tsp cumin
• ¼–½ tsp chipotle powder
• ½ cup water
• salt to taste



Guacamole
• 2 large or 3 small avocados
• 1 garlic clove, minced
• 2 tbsp finely chopped red or white onion
• ¼ cup fresh cilantro, finely chopped
• 1–2 tsp fresh finely chopped jalapeño (optional)
• Juice from ½ lime
• ¼ cup diced tomato

Salsa
• 2 cups finely chopped tomato
• ¼ cup finely chopped red onion
• 2–3 tbsp lime juice
• 1 small garlic clove, finely minced
• ½ serrano chili or jalapeño, finely minced
• ⅓ cup fresh cilantro, roughly chopped
• ½ tsp ground cumin (optional)

Queso (Vegan Cheese Sauce)
• 1 medium potato, peeled and diced
• 1 tomato jus
• ½ cup raw cashews, soaked for 1 hour in hot water
• 2 tbsp lime juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground cumin
• ½ jalapeño, deseeded and roughly chopped
• ½ tsp smoked paprika or paprika
• salt to taste
• Pinch of ground turmeric (for color)

Extras (for topping)
• 1 cup diced red bell pepper
• ¼ cup thinly sliced green onion
• ¼ cup fresh cilantro, roughly chopped
• ⅓ cup sliced olives

Directions

Queso

Place the potato and water in a small saucepan and bring to a boil. Cook uncovered for 10–15 minutes, until the potato is soft.
Drain the cooking liquid into a jug and set aside. Add the cooked potato to a blender along with the soaked cashews, lime juice, garlic powder, onion powder, cumin, jalapeño, paprika, tomato paste, and turmeric.
Add about ⅔ cup of the reserved cooking liquid and blend until very smooth. Add more liquid if needed. Set aside.

Refried Beans

Heat a non-stick skillet over medium heat. Add the onion and garlic and cook for 3–5 minutes until translucent, adding a little water if needed to prevent sticking.
Remove from heat, add the beans, cumin, chipotle powder, and water, then mash or blend until smooth. Set aside.

Guacamole

Mash the avocados in a bowl using a fork until mostly smooth but still slightly chunky. Add all remaining ingredients and gently mix. Set aside.

Salsa

Combine all salsa ingredients in a bowl and mix well. Set aside.

Assembly

In a glass or shallow serving dish, layer the refried beans, guacamole, salsa, and queso.
Top with diced red bell pepper, green onion, cilantro, and olives. Serve immediately.

Serves 4–6