Vegan Jalapeno Popper Dip & Havarti Dip - Glutenfree Recipe Raw option - Vegan Richa (2024)

5 from 15 votes

Cashew Bean Cream base:

• 1 cup (129 g) raw cashews soaked for 2-4 hours
• ½ cup (88.5 g) northern beans cooked or canned ( or use another ⅓ cup of soaked cashews to make it raw/bean-free)
• 1 Tablespoon Extra virgin olive oil evoo. can be omitted
• ½ cup (125 ml) water

For Cream cheese Jalapeno dip:

• ⅔ portion (0.67 portion) of the above blended cashew and bean mixture
• ¾ tsp (0.75 tsp) raw sugar or other sweetener
• ¾ tsp (0.75 tsp) salt or to taste
• 2 tsp apple cider vinegar
• 2 tsp lemon juice
• 1 Tbsp nutritional yeast
• ¼ tsp (0.25 tsp) garlic powder
• ½ - 1 (½ to 1) Jalapeno to spice preference
• 1 small pickled Jalapeno 6-8 slices if using sliced

For Havarti dip:

• ⅓ portion (0.33 portion) of the above blended cashew and bean mixture
• ¼ tsp (0.25 tsp) salt
• ⅛ tsp (0.13 tsp) garlic powder
• ⅛ tsp (0.13 tsp) onion powder or ¼ tsp onion flakes
• 1 Tbsp nutritional yeast
• a generous dash of black pepper
• ¼ tsp (0.25 tsp) red pepper flakes or to taste
• 2 tsps chickpea or yellow miso use chickpea miso to make soy-free
• 1 Tablespoon beer optional

Other:

• ½-1 (½ to 1) Jalapeno chopped small
• 1 pickled jalapeno chopped small 6-7 slices chopped
• 2-3 Tablespoons (2 Tablespoons) bread crumbs
• 2 tsps evoo or vegan butter
• a generous dash of salt and pepper

• Soak the cashews in warm hot water for 2-4 hours. Drain and Blend with ½ cup water into a smooth cream. Add the northern white beans and extra virgin olive oil and blend into a smooth consistency. Remove a third of the cashew mixture to make into havarti dip.

• In the remaining cashew mixture(⅔ of the original quantity) in the blender, add all the ingredients under Cream cheese jalapeno dip. Blend to a smooth consistency. Taste and adjust salt, spice and tang to taste if needed. Pour the dip into a baking/serving dish.

• In the same blender, add the remaining cashew mixture and the ingredients under havarti dip. Blend to a smooth consistency. Taste and adjust salt and spice to taste. Pour the havarti dip in the same serving dish.

• Add chopped jalapeno and chopped pickled Jalapeno,Swirl the dips and jalapeno. Do not mix the dips completely. Just create a good distribution of swirls.

• Toast the breadcrumbs mixed with evoo, salt and pepper on stove top on medium heat until golden. Add them to the Serving bowl. This dip can be served as is now.

• Broil on the top rack for a minute or so until the crumbs start to brown. Serve hot with Chips or Crackers or veggies of choice.

• To make gluten-free, Use gluten-free bread crumbs or coarse ground Oats, or almond Parmesan or crumbled tortilla chips. Top the dip, broil and serve.

• To make raw, use coarsely ground almonds mxed with salt and nutritional yeast (or premade almond parmesan). top the dip and serve.

• See notes above in the text recipe.

Add ¼ tsp mustard powder to havarti dip for cheddar notes.
top with daiya, shredded home-mademozzarella coconut milkorcashew mozzaand breadcrumbs. broil and serve.
Let the dip sit for an hour or so to develop the taste before broiling and serving. The dip can be refrigerated for upto 3 days. Bring to room temp, broil and serve.
Make theseBaked Jalapeno Popperswith the dip.

Nutritional values based on 1.5 cups of dip

Nutrition Facts

Vegan Jalapeno Popper Dip & Havarti Dip - Glutenfree Recipe Raw option

Amount Per Serving

Calories 199Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Sodium 556mg24%

Potassium 256mg7%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 2g2%

Protein 7g14%

Vitamin A 125IU3%

Vitamin C 5mg6%

Calcium 24mg2%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.