Vegan Jalapeno Popper Dip & Havarti Dip - Glutenfree Recipe Raw option
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5
Vegan Jalapeno Popper Dip & Havarti Dip - Glutenfree Recipe Raw option
Description
The recipe starts by soaking cashews and blending them with northern beans, olive oil, and water into a smooth cream. This base is divided to make two distinct dips. The cream cheese style dip incorporates acidic elements and jalapenos for a bright, spicy flavor. The havarti dip uses nutritional yeast, chickpea miso, and spices to achieve a cheesy, mildly spicy profile. The two dips are swirled together rather than mixed completely to highlight their different tastes.
Chopped fresh and pickled jalapenos add heat and texture, and a breadcrumb topping toasted in olive oil brings crunch. This dip is suitable for broiling before serving and can be stored refrigerated for up to three days, with the flavor developing over time. The dip pairs well with veggies, chips, or as a spread for baked jalapeno poppers.
Additional notes suggest adding mustard powder to the havarti dip for cheddar-like notes and optional toppings such as vegan cheeses before broiling. The recipe is gluten-free and can be made raw by substituting beans with additional soaked cashews.
Ingredients
Cashew Bean Cream base:
- 1 cup cashew nuts soaked for 2-4 hours, raw
- 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 jalapeño 6-8 slices if using sliced, small, pickled
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
- black pepper a generous dash
- 1/4 tsp red pepper flakes or to taste
- 2 tsps chickpea use chickpea miso to make soy-free, or yellow miso
- 1 Tablespoon beer optional
Other:
- 1/2-1 jalapeño chopped small
- 1 jalapeño 6-7 slices chopped, pickled, chopped small
- 2-3 Tablespoons bread crumbs
- 2 tsps extra virgin olive oil or vegan butter
- salt a generous dash
- black pepper a generous dash
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.
Notes
- Add 1/4 teaspoon mustard powder to the havarti dip to mimic cheddar cheese flavor.
- Top with vegan shredded cheeses such as Daiya or homemade coconut or cashew mozzarella before broiling.
- Let the dip rest for about an hour before broiling to deepen the flavor.
- The dip can be stored in the refrigerator for up to three days; bring to room temperature and broil before serving.
- This dip is excellent with baked jalapeno poppers or as a standalone spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 556mg | 23% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 24mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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