Vegan Jalapeno Popper Dip

womans hand dipping a tortilla chip into a baked breadcrumb-covered white dip.

5 stars (17 ratings)

Vegan Jalapeno Popper Dip

It just isn’t game day without this Vegan Jalapeno Popper Dip! It’s a creamy, slightly spicy, and addictive party snack you can prepare and bake in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 232kcal

Author: Nora Taylor

Ingredients

1 1/2 cups raw cashews
1 1/2 cups water
2 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 cup diced jarred jalapeno pieces
2 cups vegan cheddar cheese shreds

Breadcrumb topping

1 cup panko breadcrumbs
3 tablespoons vegan butter, melted
fresh parsley, for serving, optional

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F.
Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
In a high powered blender, add the soaked and drained cashews, fresh water, garlic powder and salt. Blend until very smooth.
Transfer the mixture to a greased oven safe dish (9 inch round or 8x8 approximately). Stir in the diced jalapenos and vegan cheese shreds.
Combine the breadcrumbs and melted butter in a small bowl, then sprinkle over the top of the cheese dip.
Place in the oven for 15-20 minutes until warm and golden brown on top.
Serve immediately with chips or pretzel sticks and enjoy!

Notes

I haven't tried it, but you could probably substitute 2 containers of vegan cream cheese for the cashew cream. I don't think Violife brand will work because it gets oily when cooked. I like Tofutti brand.
Gluten free? Substitute gluten free breadcrumbs or even almond flour.
I used chopped jalapeno pieces from a jar. You may use fresh chopped jalapenos, but make sure to remove some or all of the seeds to prevent it from being too spicy!

Nutrition