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

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 Jalapeño 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