5 Layer Taco Dip (Raw, Vegan, Gluten Free)

Over the weekend I experimented with making raw vegan tortilla chips with sprouted quinoa and flax. They turned out pretty good, but were quite boring on their own. So I decided what I needed was something to dip them into! What could go better with tortilla chips than a taco dip?!? I decided to make a few tried and true recipes to layer the dip and it turned out AMAZING! My hubby ended up eating a HUGE bowl of it!

I layered the dip in a large glass container with black sesame "bean" dip, walnut taco meat, pine nut sour cream, & guacamole and pineapple salsa I bought freshly made from Whole Foods. Below are the recipes for the first three layers. 

 

 

Now here's a way to enjoy the look and taste of black beans without the digestive distress. Enter into the scene ... black sesame seeds! This is a recipe I developed to use in tacos. You can really wow your guests with this recipe. Not only is it tasty, it also gives a great eye appeal when combined with other layers in your taco dip. 

 

Black Sesame "Bean" Spread

Ready in 8+ hours

Servings 16

 

Ingredients

  • 2 cups black sesame seeds, soaked for 8 hours then drained & rinsed
  • 1 tbsp cumin powder
  • 4 garlic cloves
  • pinch cayenne pepper
  • 2 tsp paprika
  • 1/2 tsp sea salt
  • 3/4 cup water
  • 2 tbsp coconut aminos
  • 1 tbsp mesquite powder
  • 1-2 tbsp psyllium husk (optional; use if thicker texture is needed)

Preparation

  1. Place black sesame seeds in a glass container and cover in water with a breathable lid. Let sit out on countertop for 8+ hours. After they are finished soaking, strain the seeds and place in your food processor.
  2. Add the rest of the ingredients listed above and blend until everything is very well combined. The texture should be thick. If it is runny add psyllium husk. If it is too thick, add a little water. 
  3. Scoop mixture out and store in a glass airtight container. Serve immediately or place in the refrigerator. Should keep for 5-7 days in the refrigerator.

 

WALNUT TACO MEAT

Ready in 5-9 hours

Servings 16

 

Ingredients

  • 2 cups raw walnuts, soaked
  • ⅓ cup coconut aminos
  • 1 tbsp mesquite powder
  • 3 tsp chili powder
  • 1 tsp chipotle powder
  • 2 medjool dates, pits removed
  • 1 tbsp cumin powder
  • 1 tbsp cilantro
  • 1 tbsp oregano
  • ½ tsp sea salt
  • 2 cloves black garlic (optional)
  • ¼ tsp cayenne pepper (optional)

Preparation

  1. Place walnuts in a glass container and cover in water with a breathable lid. Let sit out on countertop for 4-8 hours. After they are finished soaking, strain the walnuts and place in your food processor.
  2. Add the rest of the ingredients listed above and gently pulse them in your food processor until the mixture resembles taco meat and is well combined.
  3. Scoop mixture out and store in a glass airtight container. Serve immediately or place in the refrigerator. Should keep for 5-7 days in the refrigerator.

PINE NUT SOUR CREAM

Ready in 12-72 hours

Servings 12

 

Ingredients

  • 1.5 cups raw pine nuts
  • 0.5 cups water
  • juice from 1 small lemon
  • powder from 2 probiotic capsules

Preparation

  1. Place all of the ingredients in your high speed blender and blend until everything is smooth and creamy.
  2. Pour the yogurt into 1 or 2 glass jars, leaving a few inches of room at the top for the probiotics to expand.
  3. Cover the jar with a clean cloth, paper towel, or sprouting lid (if you use a metal one, just make sure the yogurt doesn't come into contact with the metal because it will cause it to rust).
  4. If you have a large dehydrator, you can speed up the process by placing your yogurt jars in your dehydrator at 110 degrees Fahrenheit for 6-8 hours. If you do not have a dehydrator just sit the jars on your countertop and let them culture for anywhere from 12-72 hours. The longer you let them sit, the tangier the yogurt will be and also there will be less sugar.
  5. Store in an airtight container in your refrigerator.
  6. P.S. If you're in a real big hurry you could skip the culture process and just eat the mix right away after blending. Totally up to you! ;-)

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