AppetizersRecipes

Vegan Jalapeño Popper Dip

posted by Melissa Huggins August 14, 2018 12 Comments
Fully baked vegan jalapeño popper dip in a white casserole dish. Bowl of tortilla chips on the side.
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Turn up the heat with this Vegan Jalapeño Popper Dip! It’s warm, spicy, cheesy and completely addictive! Plus, it calls for simple ingredients and takes less than 30 minutes to make. 

white casserole dish on a wood table filled with baked jalapeño popper dip. Glass of beer in the background.

 

I really LOVE spicy food and I crave it often – especially when it’s in cheesy dip form like my Vegan Nacho Cheese! BUT, I also love jalapeño poppers, and I’m usually too lazy to make them. So, this Vegan Jalapeño Popper Dip takes care of my cravings all in one shot and with ease!

The perfect balance of heat

It’s spicy enough to keep you coming back for more, but not SO spicy that you’ll be running for the hills. I think that’s why it’s so addictive! If things get a little hot for you, just cool down with a cold beer or refreshing Blood Orange Margarita.

You can adjust the heat levels easily too and customize it to your liking. Just use fewer jalapeños if you’re feeling reserved and more if you’re feeling daring!

Guests coming over?

No problem! This Jalapeño Popper Dip is pretty simple to make and quite the crowd-pleaser. Just put this warm cheesiness on the table and watch them flock to the deliciousness. It never fails!

Take caution

Your guests might hog this insanely addictive dip, so you might want to put your hosting politeness aside, and dig in while you can. Do not leave them unattended or you will miss out on all the spicy fun. You can be polite later when they’re asking for the recipe.

Forget dairy!

You don’t need it to have melty, stretchy, cheesy goodness. The cashews create a super creamy consistency, while the tapioca flour makes it thick and stretchy. I discovered the stretchy tapioca trick when I saw this Recipe by Vedged Out and I’ve used it for so many recipes. It was a genius idea!

 

Let’s get started…

How to make Jalapeño Popper Dip

Here’s what you’ll need: (full amounts in recipe card below) Raw cashews, Unsweetened Soy Milk, Fresh Lemon Juice, Tapioca Flour/Starch, Panko Bread Breadcrumbs, Nutritional Yeast, Granulated Garlic, Granulated Onion, Sea Salt, Jarred Jalapeño Peppers, Vegan Butter.

Preheat oven to 400° F (200° C). To prepare the breadcrumbs, place them in a small bowl and pour melted butter on top. Gently toss to combine well.

 

Blend it up!

To soften the cashews, boil water in a small pot and remove from heat. Add raw cashews and cover for 15-20 minutes until they are softened.

Drain and rinse cashews (discard soaking water). Now place all ingredients in a high-speed blender (except jalapenos). Blend until cashews have completely broken down and the sauce is smooth. About 1-2 minutes. Pour cheese sauce in a medium skillet (or pot) over medium heat.

Tips:

To make things easier, you can prep ahead and pre-soften your cashews by placing them in cool water for 4 hours or overnight in the fridge (instead of heating them in water). Then they’ll be ready to pop in the blender right away.

If you don’t have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 12 hours or more.

 

Let’s add some heat!

Now stir in jalapeños and cook cheese for 4-5 minutes until it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning and sticking. Taste for seasoning, and add more if needed. Remove from heat.

Spicy Meter

This recipe is a little over medium heat for spiciness. To make it mild, omit the jalapeño brine and reduce the chopped jalapeños. Add more for a spicier dip. You can also add 3/4 teaspoon of ground cumin for flavor and spiciness.

I mostly use jarred jalapeños because it’s easier, but fresh can be used too. Just make sure to deseed & roast (or blanch) them first or your tongue will be on fire.

 

The final step

At this point, you can transfer the cheese mixture to an oven-safe casserole dish (about 2-quart size) or you can leave it in the skillet, as long as it’s oven safe and the right size for serving.

Now sprinkle breadcrumbs evenly over cheese and place in the oven for 10- 15 minutes, or until breadcrumbs are golden brown. Remove from oven and let rest for 5 minutes. Serve with fresh bread, crackers or veggies.

 

Fully baked Vegan Jalapeño Popper Dip in a white casserole dish. 2 glasses of beer on the side and a bowl of chips.

Garnish Ideas

Fresh-cut parsley
Fresh-cut cilantro
Fresh cracked pepper
Smoked paprika
Sliced jalepeños (fresh or pickled)

 

Enjoy! 

 

If you’d like to try some more creamy & cheesy goodness, but without the spiciness, you might like my Vegan Mac N Cheese or my Vegan Fettuccine Alfredo. They are perfect for weeknight meals. 

Dipping a chip into the vegan jalapeño popper dip. Fresh jalapeños on top.

 

 

I’d love to hear from you

If you make this Vegan Jalapeño Popper Dip, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

Vegan Jalapéno Popper Dip
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Turn up the heat with this Vegan Jalapeño Popper Dip! It's warm, spicy, cheesy and completely addictive! Plus, it calls for simple ingredients and takes less than 30 minutes to make. 

Course: Appetizer
Recipe Type: American, Vegan
Keyword: Jalapéno Popper Dip
Servings: 7
Calories: 191 kcal
Author: Melissa Huggins
Ingredients
Instructions
  1. Preheat oven to 400° F (200° C)

  2. Combine the melted butter and breadcrumbs in a small bowl.  Set aside.

  3. To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened. 

  4. Drain and rinse cashews (discard soaking water). Now place all ingredients in a high-speed blender (except jalapenos). Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes. 

  5. Pour cheese sauce in a medium skillet (or pot) over medium heat, and stir in jalapeños. Cook for 4-5 minutes until it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. Taste for seasoning, and add more if needed.

  6. At this point, you can transfer the cheese mixture to an oven-safe casserole dish (about 2-quart size) or you can leave it in the skillet, as long as it's oven safe and the right size for serving. Now sprinkle prepared breadcrumbs evenly over cheese.
  7. Place in the oven for 10- 15 minutes, or until breadcrumbs are golden brown. Remove from oven and let rest for 5 minutes. Serve with fresh bread, crackers or veggies (see notes for garnish ideas). Enjoy!

Recipe Notes

Cashews: To make things easier, you can prep ahead and pre-soften your cashews by placing them in cool water for 4 hours or overnight in the fridge (instead of heating them in water).Then they'll be ready to pop in the blender right away.

* If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 12 hours or more. 

Garnish Ideas: fresh-cut parsley or cilantro, fresh cracked pepper, smoked paprika, sliced fresh or jarred jalepeños, 

 
Spicy Meter: This recipe is a little over medium heat for spiciness. Too make it mild, omit the jalapeño brine and reduce the chopped jalapeños. Add more for a spicier dip. You can also add 3/4 teaspoon of ground cumin for flavor and spiciness. 
 
 
Nutrition Facts
Vegan Jalapéno Popper Dip
Amount Per Serving (1 (approx. 1/2 cup))
Calories 191 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Sodium 411mg 17%
Potassium 285mg 8%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
Vitamin A 4.5%
Vitamin C 3%
Calcium 6.6%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Vegan Jalapeño Popper Dip

 


 

 

Vegan Jalapeño Popper Dip ~ warm, spicy, cheesy & completely addictive. Made with simple & wholesome ingredients. Vegan Jalapeño Popper Dip ~ warm, spicy, cheesy & completely addictive. Made with simple & wholesome ingredients.

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12 Comments

Mary Ellen @ VNutrition March 8, 2017 at 9:50 am

What? This is amazing! This is like my dream dip! So excited to try it Melissa! As always, beautiful pictures!

Reply
Melissa Huggins March 12, 2017 at 9:00 pm

Thank you, Mary Ellen. It’s one of my faves. So creamy and spicy 🙂

Reply
Susie March 10, 2017 at 8:57 am

Hi Melissa,

I made your Mac and cheese recipe for me and my boyfriend and we both enjoyed it. Thank you very much for these healthier takes on things that are crave worthy, with your recipe i didn’t miss the unhealthy version at all!!
Regards Susie

Reply
Melissa Huggins March 12, 2017 at 9:13 pm

Hi Susie, this is so nice to hear. Thank you for sharing your feedback with me. I’m glad you both loved it. I love making comfort foods with a healthier twist. Have a great Sunday 🙂

Reply
Liv September 19, 2017 at 6:46 pm

This looks wonderful! How do you think it would work if I used fresh jalepeños? I have an abundance from my garden!

Reply
Melissa Huggins September 20, 2017 at 12:34 am

Hi Liv, It would definitely work with fresh jalapénos but will be quite spicy. However, you can cut down the spice by removing the seeds and membranes (make sure to wear gloves). You can also blanch them in boiling water for 2-5 minutes to cut down the heat. I’d love to hear how it turns out for you. Thanks for stopping by 🙂

Reply
Diana December 28, 2017 at 6:41 pm

Your recipe looks awesome! However, my daughter has a severe allergic reaction to tree nuts. Do you have a good substitution for the cashews? Thanks!

Reply
Melissa Huggins December 31, 2017 at 5:09 pm

Hi Diana, sorry for the late reply. The holidays have been crazy! I haven’t tried this dip with anything else. Vegan Richa has a wonderful nut-free nacho sauce on her blog. Also, you might want to check out the Nut Free Vegan blog. I wish I could be more help. Have a Happy New Year! 🙂

Reply
Maribel August 15, 2018 at 5:22 pm

IS it ok to use Almond milk instead?

Reply
Melissa Huggins August 15, 2018 at 5:28 pm

Hi Maribel, yes, unsweetened almond milk will work too. I feel the cheese is a bit creamier with soy, but it will still be thick, creamy and stretchy with almond. 🙂

Reply
Maria August 17, 2018 at 10:58 pm

I’ve never actually had jalapeno popper dip before, so this is a must-try for me! Love the photos too 🙂

Reply
Melissa Huggins August 18, 2018 at 12:42 am

Thank you, Maria! It’s one of my favorites. Have a nice weekend! 🙂

Reply

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