Vegan Jalapeno Popper Dip & Havarti Dip

veganricha.com

Rosebud

subheading: Cashew Bean Cream base:

1 cup ( 129 g) raw cashews soaked for 2 to 4 hours

½ cup ( 88.5 g) 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 ( 125 ml) water

subheading: For Cream cheese Jalapeno dip:

⅔ portion ( 0.67 portion) of the above blended cashew and bean mixture

¾ tsp ( 0.75 tsp) raw sugar or other sweetener

¾ tsp ( 0.75 tsp) salt or to taste

2 tsp apple cider vinegar

2 tsp lemon juice

1 Tbsp nutritional yeast

¼ tsp ( 0.25 tsp) garlic powder

½ to 1 ( ½ to 1) Jalapeno to spice preference

1 small pickled Jalapeno 6 to 8 slices if using sliced

subheading: For Havarti dip:

⅓ portion ( 0.33 portion) of the above blended cashew and bean mixture

¼ tsp ( 0.25 tsp) salt

⅛ tsp ( 0.13 tsp) garlic powder

⅛ tsp ( 0.13 tsp) onion powder or ¼ tsp onion flakes

1 Tbsp nutritional yeast

a generous dash of black pepper

¼ tsp ( 0.25 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 ( ½ to 1) Jalapeno chopped small

1 pickled jalapeno chopped small 6 to 7 slices chopped

2 to 3 Tablespoons ( 2 Tablespoons) bread crumbs

2 tsps evoo or vegan butter

a generous dash of salt and pepper

Directions at veganricha.com

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