#veganentertaining

This vegan 7 layer dip is the ultimate party appetizer, featuring layers of creamy refried beans, tangy vegan sour cream, rich guacamole, zesty salsa, and more. It's a crowd-pleaser that's perfect for any gathering, from game day parties to backyard barbecues.

Ingredients: 1 can 15 oz refried beans. 1 cup vegan sour cream. 1 cup guacamole. 1 cup salsa. 1 cup shredded vegan cheese. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup chopped green onions. 1/4 cup chopped fresh cilantro. 1 lime, juiced.

Instructions: Spread out the refried beans in the dish's bottom so they cover the whole thing. On top of the beans, put vegan sour cream. Cover the sour cream layer with guacamole and spread it out evenly. Cover the guacamole with salsa. Add vegan cheese shreds on top of the salsa. Spread the black olives, chopped green onions, and diced tomatoes out evenly on top of the cheese. Add chopped cilantro as a garnish and squeeze lime juice over the top. Serve right away with vegetable sticks or tortilla chips.

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan cheeseball is bursting with flavors of tangy cranberries and crunchy pecans, making it a perfect appetizer for parties and gatherings. Creamy and savory, it's sure to impress even non-vegan guests!

Ingredients: 2 cups raw cashews, soaked overnight. 1/4 cup nutritional yeast. 1/4 cup refined coconut oil, melted. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons fresh parsley, chopped.

Instructions: Drain and rinse the soaked cashews. In a food processor, combine cashews, nutritional yeast, melted coconut oil, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt. Process until smooth and creamy. Transfer the mixture to a bowl and stir in dried cranberries, chopped pecans, and chopped parsley until well combined. Shape the mixture into a ball, then wrap it in plastic wrap and refrigerate for at least 2 hours to firm up. Once firm, roll the cheeseball in additional chopped pecans and cranberries, if desired, for decoration. Serve with crackers or sliced vegetables.