Vegan Party Food - by Adrienne Schroeder

March 11, 2013

Posted By: Shaunescy

After writing a review for the cookbook, Betty Goes Vegan, someone left a comment asking for suggestions for vegan appetizer-type foods you could bring to a party.   I have the perfect thing…

I’ve got a five-layer dip I’ve been bringing to parties forever.  It’s always a hit, and is really filling and easy to throw together.  It’s also warm and kind of ooey-gooey which can be so comforting during a long, cold Montana winter.  I kind of assumed my ooey-gooey days were over when I stopped eating dairy, but I’m happy to say they are not!

Surprisingly, I’ve found being a vegetarian still attracts some judgment occasionally, this being cattle country and all, and mention being vegan on top of that and you’re in danger of entering into freak status in certain circles.

So just be sure to bring really good food to parties!

I used to make this dip with cheddar cheese but since giving up dairy I make it with cashew cream instead and I like it even better! Here’s the recipe:


Vegetarian refried beans

Cashew cream *

Guacamole *


Green onions


•    Start with a can of vegetarian refried beans.  (Make sure it says vegetarian on the label because many refried beans are made with lard.)

•    I put them in a glass-baking dish and warm them in the oven for a few minutes.  (About 10 min. at 325 degrees)

•    Then take them out of the oven and spread a thick layer of cashew cream on top.

•    Carefully spread a layer of guacamole on top of the cashew cream.     •    Then layer with chopped tomatoes and green onions. (Or you could use salsa if you prefer)

•    Finally add a layer of chopped lettuce on the top.

Serve with tortilla chips.  It’s delicious!

Cashew cream is made by soaking a cup of raw cashews in water overnight, then draining the water, putting them in a blender with enough fresh water to almost cover them, and blending until smooth, about 20 seconds.

For the guacamole , I just mash up about 3 or 4 ripe avocados, with a few sprigs of fresh cilantro, the juice of half a lime and some salt and crushed red pepper.


Today's guest blog is from Adrienne Schroeder who writes . Adrienne is a mother of three (vegetarian) children who loves to create simple, healthy meals for her family.  She is also a local photographer whose work has been published in Montana Parent, Mothering and Parenting magazines and can be seen at www. adrienneschroederphotography. com. 

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