Baked 7-layer dip with pulled pork
Ingredients
Smoky cashew sauce
- 1 cup cashews raw (115 g)
- 2 cloves garlic
- 2 tbsp lemon juice (fresh)
- 1 tbsp soy sauce (dark, gluten-free) Lo Bao brand
- 1 tbsp olive oil (extra virgin)
- 1 tsp smoked paprika
- 1/4 tsp liquid smoke
- 6 tbsp water (filtered or spring)
Dip
- 15 ounces black beans canned, rinsed
- 2 cups pork pulled pork (450 g)
- 8 ounces cherry tomatoes roughly chopped and drained
- 3 onions (green) scallions, spring onions
- 1/2 bunch cilantro (50 g)
- 8 ounces cream cheese
- 4 ounces green chiles roasted, diced, canned
- 1/4 cup coconut milk canned
Instructions
- Soak the cashews in 1 C. (250 ml) of filtered water for at least 30 minutes.
- Drain and rinse the cashews.
- Put the cashews along with the garlic, lemon juice, soy sauce, olive oil, paprika, liquid smoke, and water in the blender. Blend until very smooth.
- Preheat the oven to 350F/180C/gas mark 4. Spray or oil a deep, oven-safe baking dish.
- Spread the black beans on the bottom of the dish.
- Add the pulled pork in an even layer.
- Spread the smoky cashew cheese over the pork.
- Cover evenly with tomatoes, onions, and cilantro.
- Mix together the cream cheese, undrained chiles, and coconut milk until very smooth and almost pourable. Spread evenly over the top.
- Bake, covered with foil or a lid, for 40-45 minutes until hot and bubbling. Uncover for 10-15 minutes until the top is golden brown.
- Serve with your favorite chips.
- To make brown rice tortilla chips: Cut brown rice tortillas into wedges. Spray both sides with oil and toast at 350F/180C/gas mark 4 until golden brown, checking after 5 minutes and turning once.