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Vegan Jalapeno Popper Dip and Havarti Dip - glutenfree. Creamy Cheesy Jalapeno Queso like dip. Cashews, white beans, jalapenos and spices. Perfect for potlucks Vegan Recipe. #glutenfree #veganricha #vegan
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5 from 15 votes

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

This Vegan Jalapeno Popper dip and Havarti dip is so good. Less nuts, more beans, a lot of flavor. Make a load of both the dips. Vegan easily gluten-free soy-free. Creamy Cheese queso like dip
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Author: Vegan Richa

Ingredients

Cashew Bean Cream base:

  • 1 cup raw cashews soaked for 2-4 hours
  • 1/2 cup northern beans cooked or canned ( or use another 1/3 cup of soaked cashews to make it raw/bean-free)
  • 1 Tablespoon Extra virgin olive oil evoo. can be omitted
  • 1/2 cup water

For Cream cheese Jalapeno dip:

  • 2/3 portion of the above blended cashew and bean mixture
  • 3/4 tsp raw sugar or other sweetener
  • 3/4 tsp salt or to taste
  • 2 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 1 Tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 - 1 Jalapeno to spice preference
  • 1 small pickled Jalapeno 6-8 slices if using sliced

For Havarti dip:

  • 1/3 portion of the above blended cashew and bean mixture
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder or 1/4 tsp onion flakes
  • 1 Tbsp nutritional yeast
  • a generous dash of black pepper
  • 1/4 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:

  • 1/2-1 Jalapeno chopped small
  • 1 pickled jalapeno chopped small 6-7 slices chopped
  • 2-3 Tablespoons bread crumbs
  • 2 tsps evoo or vegan butter
  • a generous dash of salt and pepper
US Customary - Metric

Instructions

  • Soak the cashews in warm hot water for 2-4 hours. Drain and Blend with 1/2 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(2/3 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.

Video

Notes

 Add 1/4 tsp mustard powder to havarti dip for cheddar notes.
top with daiya, shredded home-made mozzarella coconut milk or cashew mozza and 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 these Baked Jalapeno Poppers with the dip.
Nutritional values based on 1.5 cups of dip

Nutrition

Calories: 199kcal | Carbohydrates: 14g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 556mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2.1mg