Vegan Taco Dip

1 can (15oz) refried beans
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp cumin
1 avocado
1 lime (juiced)
pinch of salt
2/3 cup cashews
1/2 water
1 tsp apple cider vinegar
1 cup chopped romaine
1/4 cup nutritional yeast
3 roma tomatoes
3 green onions
1/4 cup cilantro
1/4 cup sliced olives
Tortilla Chips

Soak cashews in water and vinegar in a blender.  Meanwhile mix together the beans with the spices in a bowl.  Layer on the bottom of a glass dish. You could layer the beans without the spices, but the spices add a nice zip to the dish.  Mix guacamole with lime and salt.  Layer on top. Blend cashews with water and vinegar and spread on top of guacamole.  Sprinkle cashew cream with nutritional yeast.  Top with chopped romaine, green onions, tomatoes, cilantro and olives. Chill at least and serve the same day with tortilla chips.       

Heather Poast