Vegan Jalapeno Popper Dip & Havarti Dip

veganricha.com

Marie Schembri Santiago

subheading: Cashew Bean Cream base:

1 cup raw cashews soaked for 2 to 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

subheading: 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 to 1 Jalapeno to spice preference

1 small pickled Jalapeno 6 to 8 slices if using sliced

subheading: For Havarti dip:

⅓ portion 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

subheading: Other:

½ to 1 Jalapeno chopped small

1 pickled jalapeno chopped small 6 to 7 slices chopped

2 to 3 Tablespoons bread crumbs

2 tsps evoo or vegan butter

a generous dash of salt and pepper

Directions at veganricha.com

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