Vegan 7 Layer Taco Dip

Ingredients

1 can (15 oz) refried beans (fat free)                                 1 tsp apple cider vinegar
½ tsp coriander                                                                  1 cup chopped romaine lettuce
½ tsp cayenne pepper (or ¼ tsp)                                       ¼ cup nutritional yeast
½ tsp cumin                                                                        3 roma tomatoes
1 avocado                                                                            3 green onions
1 lime (juiced)                                                                    ¼ cup cilantro, chopped
pinch of salt                                                                        ¼ cup sliced black olives (optional)
2/3 cup raw cashews
½ cup water

Layer 1:  Refried Beans
              mix beans with spices spoon into bottom of glass serving dish.

Layer 2:  Guacamole
              mash avocado, stir in lime juice and salt.  Spread over beans

Layer 3:  Cashew Cream
              soak cashews for 30 minutes. Drain.  Starring with 1/3 cup water blend cashews, adding water as needed up to ½ cup so it resembles sour cream.  Stir in apple cider vinegar.   I also stir in the nutritional yeast.  Layer over the guacamole

Layer 4: Lettuce
              chop lettuce, chop green onions, chop cilantro and stir together.  Layer over the cashew cream

Layer 5: Nutritional Yeast
              if you did not stir into the cashew cream, sprinkle yeast over lettuce

Layer 6:  Tomatoes
              remove seeds and dice.  Sprinkle over the lettuce

Layer 7:  Toppers
              Sliced Olives, carrot shreds.

Serve with chips or veggies