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Raw Vegan Layered Taco Dip

Nacho cashew cheese, salsa, and veggies piled on top of each other.
Prep Time20 mins
Total Time20 mins
Servings: 8
Author: Amanda Nicole Smith


Layer 1 - Nacho Cashew Cheese

  • 1 cup cashews; soaked
  • 1 red bell pepper
  • 1/4-1/2 cup water
  • 1/4 cup nutritional yeast
  • 1/4 cup onions
  • 2 garlic cloves
  • 1/2 lemon; juiced
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper

Layer 2

  • 2 cups salsa

Layer 3

  • 2 bell peppers
  • 1 cup cherry tomatoes
  • 1 ear of corn
  • 1 cup cilantro
  • 1 scallion

Extra Optional

  • 1/4 cup olives
  • 1/2 cup cucumbers
  • 1/4 cup poblano


  • Rinse cashews after they have been soaked for at least an hour, blend them by themselves in a blender or food processor. Scrape the blender walls periodically.
  • Add in the bell pepper, garlic, onion and juice of 1/2 a lemon and blend again until well chopped.
  • Scrape the walls down again and add in 3/4 cup of water and the rest of the ingredients. Blend until smooth adding more water if necessary.
  • Add the cheese to a 9x13" glass dish, and spread evenly.
  • Add the salsa on top.
  • Dice the bell peppers, chop the scallions, quarter the cherry tomatoes, and cut the corn off the cob.
  • You could add them separately in layers or mix them al together an pour on top.
  • Cover and store in the refrigerator for up to 1 week.


You could replace the water in the nacho cashew cheese with another red bell pepper or a tomato for more flavor.
The only way I was able to get the cheese super smooth was with a vitamix.