This post contains affiliate links. Please see our disclosure policy.

Vegan Jalapeno Popper Dip and Havarti Dip – glutenfree. Creamy Cheesy Jalapeno Queso like dip. Cashews, white beans, jalapenos and spices. Perfect for potlucks Vegan Recipe. 
 
Vegan Jalapeno Popper Dip and Havarti Dip - glutenfree. Creamy Jalapeno Queso. VeganRicha.com


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 ..:)

Vegan Jalapeno Popper Dip and Havarti Dip - glutenfree. Creamy cheesy Jalapeno dip. VeganRicha.com


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.

Vegan Jalapeno Popper Dip and Havarti Dip - glutenfree. Creamy cheesy Jalapeno dip. VeganRicha.com

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

Vegan Jalapeno Popper Dip and Havarti Dip - glutenfree. Creamy cheesy Jalapeno dip. VeganRicha.com

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

Vegan Jalapeno Popper Dip and Havarti Dip - glutenfree. Creamy cheesy Jalapeno dip. VeganRicha.com

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

5 from 15 votes
By: Vegan Richa
Prep: 2 hours
Cook: 10 minutes
Total: 2 hours 10 minutes
Servings: 6
Course: Appetizer
Cuisine: American
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. Creamy Cheese queso like dip
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 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

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.

Video

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.
Nutritional values based on 1.5 cups of dip

Nutrition

Calories: 199kcal, Carbohydrates: 14g, Protein: 7g, Fat: 13g, Saturated Fat: 2g, Sodium: 556mg, Potassium: 256mg, Fiber: 2g, Sugar: 2g, Vitamin A: 125IU, Vitamin C: 5mg, Calcium: 24mg, Iron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!


Vegan Jalapeno Popper Dip and Havarti Dip - glutenfree. Creamy cheesy Jalapeno dip. VeganRicha.com

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

Vegan Jalapeno Popper Dip and Havarti Dip - glutenfree. Creamy cheesy Jalapeno dip. VeganRicha.com

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 15 votes

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

81 Comments

  1. At The Heart of It All says:

    This dip is so good! I’ve made it two weeks in a row. Well, I’ve made the jalapeno dip, it’s just so good I hadn’t the heart to sacrifice some of the ingredients for the Havarti dip.

  2. 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.

    1. Richa 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.

  3. Sunday Morning Banana Pancakes says:

    I have the worst luck getting my cashews super smooth- I need to practice that technique!

  4. SIBSA 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. Shari - Simply Shari's Gluten Free says:

    Looks and sounds so yummy. I’ve heard that Daiya and Follow Your Heart vegan cheese is also great. You can do the nut paste or the dairy-free cheese. Definitely trying this. Thanks!

  6. Jordan Lynn // Life Between Lattes says:

    This looks awesome! Go Gawks!

  7. Annie says:

    Creamy-dreamy spicy goodness!! I’m not sharin’!

  8. Vicky says:

    Yum, sounds delicious and your photos are fantastic!

  9. Tessa Domestic Diva says:

    Can’t wait to try this Richa…the pictures are drool-worthy!

  10. Kristen Kelley says:

    Yum… I love anything jalapeno. Can’t wait to try this!