Layered Mexican Dip

Step 1

Place tomatoes, chili, onion, lime juice and salt into mixing bowl and chop 3 sec/speed 5. Transfer to simmering basket and place over a bowl to drain. Cover with cling wrap and keep refrigerated until ready to use. Clean and dry mixing bowl.

Step 2

Place cashews and pine nuts into mixing bowl and grind 5 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Step 3

Add water, lemon juice and salt and mix 1 min/speed 8. Transfer to a bowl, cover with cling wrap and keep refrigerated until ready to use. Clean and dry mixing bowl.

Step 4

Place avocados, lime juice, salt and pepper into mixing bowl and mix 40 sec/speed 3.5. Transfer to a bowl, cover with cling wrap and keep refrigerated until ready to use.

Step 5

Place a small bowl onto mixing bowl lid, weigh in vegan cheese and set aside. Place a large serving bowl onto mixing bowl lid, weigh in refried beans and spread evenly with spatula. Spread the reserved Guacamole over the beans, followed by a layer of reserved Cashew Cream. Top with lettuce, reserved Pico de Gallo and reserved vegan cheese. Garnish with cilantro leaves before serving with tortilla chips.