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Vegan Jalapeño Popper Dip
Ingredients
  • 1 cup raw cashews , soaked in very hot water
  • 1 cup unsweetened soy milk
  • 1 cup vegetable broth , low sodium
  • 3 tablespoons fresh lemon juice
  • ¼ cup tapioca flour/starch
  • 3 tablespoons nutritional yeast
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon sea salt , more to taste
  • 4 tablespoons jarred jalapeño peppers , chopped + 2 tablespoons brine
  • 1 cup panko breadcrumbs
  • 2 tablespoons vegan butter , melted
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