1. Presoak cashews 4-8 hours.
2. Combine all ingredients into a high-speed blender and puree for 1-2 minutes to give a smooth consistency. If you don’t have time to soak the cashews, you can cook them on a stove top for 3-5 min in boiling water and let soak for 10-15 minutes. Be sure to blend for long enough that it has a smooth consistency. Can add additional spices for your own flavor.
3. Take this mixture and cook over medium high heat until low boil and whisk to maintain even consistency. You can also use a slo cooker but it is good idea to stir from time to time. It will keep 2-3 days after this in the fridge.
4. Add additional spices for your own flavor.

Putting the 7 Layer Dip Together 

You can get creative with your options. 

Ingredients:
1 can of vegan refried beans
2 ripe avocados, mashed
1 cup of green salsa
1 cup of vegan “queso” sauce as outlined
1/2 cup of diced tomatoes
1/4 cup of chopped fresh cilantro
1 jalapeno, diced (optional)
1 can sliced black olives
1 cup plant-based plain yogurt

In a large serving dish, spread the refried beans evenly over the bottom of the dish. Next, spread the mashed avocado on top of the refried beans. Spoon the salsa on top of the avocado. Pour the vegan “queso” sauce over the salsa. Sprinkle the diced tomatoes and chopped cilantro on top of the “queso” sauce. Add black olives. If desired, add diced jalapenos for a spicy touch. Serve with tortilla chips and enjoy!