for refried beans layer:

• 1 (16oz) can of vegan refried beans
• 1/2 teaspoon of onion powder and garlic powder
• dash of black pepper and dash of cumin
• salt if needed (my can was salty enough)

for sour cream layer:

• store bought vegan sour cream
• or for a homemade non processed alternative to sour cream:
  • 1 cup cashews (130g) 
  • 1 cup water (200g) 
  • 1 tablespoon of apple cider vinegar (13g) 
  • 2 tablespoons of lemon juice (20g) 
  • 1 tablespoons white chia seeds

for guac layer:

• 1 to 2 hass avocados (depending on their size)
• the juice of half a lime (about 2 tablespoons)

*if you want a more complex guac recipe try this one.

for the cheese layer on top:

• Store bought vegan cheese or for a non processed alternative try this one:
  • 1 cup cashews (120g) (soaked if not using a high powered blender)
  • 1 cup of water (200g)
  • 2 garlic cloves (6g)
  • 3 tablespoons tapioca powder (24g) (do not sub)
  • 2 tablespoons lemon juice
  • 1 tablespoon onion powder (8g)
  • 1/4 teaspoon of himalayan salt

You’ll also need: 

• Shredded lettuce (I use romaine lettuce) 
• A jar of mild (or medium if you like spicy) red salsa – I use Whole Food’s 365 brand. 
• Tortilla chips for dipping. (This is my go to  homemade tortilla chip recipe).