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

Vegan Jalapeno Popper Dip and Havarti Dip - glutenfree, almost raw
 


Huzzah! The Jalapeno Popper Dip you want to eat every weekend for Gameday is here! No pre-made cream cheese, or store bought cheese shreds. Just good old whole ingredients. There are two dips that get swirled up to create the flavor profile. One is cream cheese style jalapeno dip and the other havarti style dip. Add chopped up jalapenos, fresh and pickled. Top with toasted bread crumbs. You can serve this dip as is (use oat + almond crumbs or almond parm mixed with evoo for a raw dip) or do a quick broil and serve immediately. Serve them swirled or serve the dips separately as two!

How did this dip come about.. This jalapeno popper dip in the Tempeh scramble wrap + this havarti on this Creole spiced veggie omelette. come together in this fantabulous deliciousness.
Add other goodies like cooked corn, coconut bacon. Or top with a little daiya and broil til it melts for the melty strings when you dip. Go Hawks!

Make this vegan jalapeno popper dip ..:)




What to do if you make the dip during the week and you have some leftover.. add to sandwiches spicy sandwiches, drizzle on omelettes or add to the batter of said omelette! 

Pfft right. I am on the raw train too ;). Well not really. If something does not need to be cooked for the right taste and texture, then it just doesn’t. But for all other purposes I like my food cooked. This dip can be served cooked or raw. This isn’t a 6 ingredient dip (cream cheese, mayo, havarti, cheddar, breadcrumbs and jalapenos and bake :). What this is though is ultra delicious and healthy. Top with some daiya pepperjack or mozza or home made oil free mozzarella for a melty top and broil. 

More Gameday ideas…
Pretzels stuffed with green beans. Gf option
Baked Potato Fries. GF
Indian spiced Chard/Spinach Dip with Peas. Gf
Apple Fries. Gf
Falafels Gf
Sweet Potato Canapes with BBQ Mung Bean Sprouts. GF

Steps:
Blend up the cashews and white beans into a smooth puree. Divide and add spices and other flavorings.



Add the dips to serving bowl. Add chopped jalapeno and pickled Jalapeno. Swirl everything around. 



Top with toasted bread crumbs. Broil for a minute and serve.



Jalapeno Popper Dip
Allergen Information: Free of Dairy, egg, corn, soy, yeast, gluten, grain. 
Makes about 1.25-1.5 cups of dip

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 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

Method:
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.

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.

Vegan Jalapeno Popper Dip & Havarti Dip - Glutenfree Recipe Raw option
 
Prep time
Cook time
Total time
 
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
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 1 large bowl
Ingredients
  • Cashew Bean Cream base:
  • 1 cup raw cashews (soaked for 2-4 hours)
  • ½ cup northern beans, cooked or canned ( or use another ⅓ cup of soaked cashews to make it raw/bean-free)
  • 1 Tablespoon Extra virgin olive oil (evoo. can be omitted)
  • ½+ cup water
  • For Cream cheese Jalapeno dip:
  • ⅔ portion of the above blended cashew and bean mixture
  • ¾ tsp raw sugar or other sweetener
  • ¾ tsp salt or to taste
  • 2 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 1 Tbsp nutritional yeast
  • ¼ tsp garlic powder
  • ½ - 1 Jalapeno (to spice preference)
  • 1 small pickled Jalapeno (6-8 slices if using sliced)
  • For Havarti dip:
  • ⅓ of the above blended cashew and bean mixture
  • ¼ tsp salt
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder or ¼ tsp onion flakes
  • 1 Tbsp nutritional yeast
  • a generous dash of black pepper
  • ¼ 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:
  • ½-1 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
Instructions
  1. Soak the cashews in warm hot water for 2-4 hours. Drain and Blend with ½ 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To make raw, use coarsely ground almonds mxed with salt and nutritional yeast (or premade almond parmesan). top the dip and serve.
  9. See notes above in the text recipe.




This dip is being shared at Allergy Free Wednesdays, Ricki’s wellness weekeend.

Want More Delicious Recipes to Your Inbox?

Comments

  1. says

    WOW! Excuse me while I pick my jaw up from the floor and wipe the drool from my screen. I want to dive into a big bowl of each of these just for me. I looove that there is no fake anything in sight in this recipe and that I can make TWO delicious cheese dips.

  2. Mathilda says

    I just made this and it is DELICIOUS! I loved the flavor of each dip so much though (I cleaned out the blender between not realizing they would get mixed eventually anyway) that next time I will make a full batch of each dip and serve them separately. The jalapeno takes over the subtle flavors of the Havarti dip. Good combined or separate this is a fantastic recipe.

  3. says

    It has been way too long since I stopped by and said Hi! Your new blog look is just beautiful, I love how the images are laid out! I just pinned several recipes, all look delicious of course!! I saw this dip the other day and thought it looked fantastic!! Yum, Hugs, Terra

  4. says

    Look Delicious with One of the Most admire presentation skills RICHA !!
    So Creamy & looks so yummy with awesome quality of pictures great work keep it up :)

  5. Anonymous says

    I spent my weekend making a pot of black beans, then chickpeas, then kidney beans…THEN I found this recipe and it calls for northern beans! I’m craving this dip right now, can I use any of the above mentioned beans?? I really don’t want to cook another pot of beans, lol.

    • says

      wow, that is a lot of beans:) you can just use more cashews or try chickpeas :) add a bit more of the seasonings if the chickpea taste is more discernible.

  6. Erin says

    Mmmm… I had this dip at a party, and it was so good. A question – under the “other” ingredients, listed is
    “2-3 Tablespoons bread breads”
    Can you clarify? Tasty, again – thanks for posting!

  7. says

    I made this last night and it was absolutely delicious! I ate it straight out of my blender and then also today straight out of the fridge. I actually love it cold too, because I love cold dips. I served it over some beans and potatoes, inside some tortillas today for lunch. I added crumbled up flaxseed crackers instead of bread crumbs and lots of freshly chopped jalapenos on top. It was truly delicious and I will be making it regularly! Thanks for the recipe Richa :)

    • says

      yay! so glad you liked it Brandi! it depends on what i am doing with it, i usually like it warm as a dip, but it tastes great at any temperature!

  8. says

    Oh! I didn’t realize that the only ingredient I didn’t have until I was in the middle of making it, was the miso, so I just subbed with some tahini and a little soy sauce, and it was fantastic. I’ll get the miso for next time!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: