Vegan Jalapeño Popper Dip
This dip is a creamy, spicy delight that's perfect for gatherings or cozy nights in. I love how the smokiness from the roasted jalapeños really shines through!
Ah, jalapeño poppers – they always remind me of those fun get-togethers with friends, where we’d munch on finger foods and share laughs.
I wanted to create a dip that captures all that flavor but keeps it plant-based and nourishing.
This Vegan Jalapeño Popper Dip is rich, creamy, and packed with all the good stuff.
Plus, it’s super easy to whip up, and you can customize the heat level to your liking!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using cashews because they create such a creamy texture. If you don’t have cashews, you can try using silken tofu, but the flavor won’t be as rich. Make sure to roast your jalapeños for that smoky kick – it makes a world of difference!
Tips & Notes
- •I like to keep some extra roasted jalapeños on hand for those who love a little extra heat!
- •If I want a creamier dip, I sometimes add a splash more almond almond milk before blending.
Recipe Variations
- •For a twist, try adding some chopped sun-dried tomatoes for a burst of flavor!
- •Sometimes, I’ll mix in some black beans for added protein and texture.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat in the oven or microwave when you're ready to enjoy it again!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prepare the dip, store it in the fridge, and just bake it when you're ready to serve. It’ll be just as tasty!
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This dip is a creamy, spicy delight that's perfect for gatherings or cozy nights in. I love how the smokiness from the roasted jalapeños really shines through!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Drain and rinse your soaked cashews. Add them to a blender or food processor along with the nutritional yeast, almond almond milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
- 3
Blend until smooth and creamy. You may need to scrape down the sides a couple of times to ensure everything is well combined.
- 4
Fold in the chopped roasted jalapeños, reserving a few for garnish.
- 5
Transfer the mixture to a baking dish and smooth the top with a spatula.
- 6
Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly.
- 7
Remove from the oven and let it cool for a few minutes before garnishing with chopped green onions and the reserved jalapeños.
- 8
Serve warm with tortilla chips, fresh veggies, or your favorite bread. Enjoy!
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