This vegan jalapeño popper dip has everything you love about jalapeño poppers, without cream cheese (or the fuss of making individual poppers). A spicy, cashew-based filling topped with a crunchy, seasoned breadcrumb. The creamy base is blended cashews and sauerkraut brine, which gives it that tangy, cream cheese flavor. Ready in 30 minutes, dairy-free, and perfect for game day.
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Ingredients for vegan jalapeño popper dip
- Raw cashews: the base of the dip that blends into a thick and creamy texture. Use unroasted and unsalted for best results.
- Sauerkraut brine: the liquid from a jar of fresh sauerkraut (do not use shelf-stable kraut). This is what helps give us that tangy flavor, without any dairy or cream cheese. I used Thirty Acre Farm Jalapeño Kraut for an extra kick, but any plain or garlic variation works.
- Garlic cloves: adds savory depth.
- Onion granules: more savory flavors.
- Salt: balances and enhances the savory elements.
- Vegan shredded mozzarella: adds salty creaminess as it melts.
- Vegan shredded parmesan: adds sharp savory notes as well as additional creaminess.
- Fresh jalapeño slices: see the heat guide below to make the dip as as spicy or as mild as you would like.
Toppings
- GF breadcrumbs: creates the crunchy golden top. For a simple homemade version, blend your favorite gluten-free crackers to a fine crumb.
- Spicy sesame garlic crunch or everything but the bagel seasoning: adds texture and flavor.
- Fresh chives: the finishing touch, adding additional notes of onion. Use garlic chives for additional notes of garlic or a combination of the two.
How to make jalapeño popper dip
1. Prep
Preheat the oven to 375°F and grease a 7x6 or 8x8 baking dish (or a 10-inch cast iron skillet) with avocado oil. Soak the cashews in boiling water for 10–15 minutes. While they soak, prepare the jalapeño according to your preferred heat level (see the guide below for help).
2. Blend
Drain and rinse the cashews. Add to a high-speed blender with the water, sauerkraut brine, garlic, onion granules, and salt. Blend for about a minute, or until smooth. Add the jalapeños and both vegan cheeses and blend for 10–15 seconds. Keep some texture here. We don't want the cheese or the jalapeno to fully blend, we want little bits throughout.
3. Bake
Pour into the greased baking dish. Top with additional cheese, then mix the breadcrumbs and sesame garlic crunch together and sprinkle over the top. Bake for 15 minutes or until the cheese has melted and the breadcrumbs are golden.
4. Serve
Remove from the oven and let cool for 5 minutes. Top with fresh chives and serve with crackers, tortilla chips, pita chips, toasted baguette, or fresh vegetables.
Spice level guide
How spicy is jalapeño popper dip? As spicy or as mild as you want it to be, depending on how you prepare the jalapeños. The seeds and white membrane are where most of the heat is.
- Mild: remove all seeds and membrane from the slices. Do not top with additional jalapeno slices.
- Medium: remove the seeds and the membrane from half of the slices. This is how I prefer it.
- Hot: keep all seeds and membranes. Add extra jalapeño slices on top if desired.
- Extra hot: follow hot method for jalapeños and swap sauerkraut brine for pickled jalapeno brine. Note that the pickled jalapeño brine is less tangy than sauekraut brine, so the dip will have a slightly different flavor.
Important note: wash your hands thoroughly after handling jalapeños. The heat transfers to your hands and will burn, especially if you touch your face (nose and mouth). Wear gloves if you're sensitive. You can also use pickled jalapeños instead of fresh for a less potent heat and easier prep.
Ways to serve dairy-free jalapeño popper dip
- Fresh vegetables: cucumbers, carrots, celery, broccoli, and bell pepper slices.
- Bread and crackers: gluten-free crackers, toasted baguette slices, tortilla chips, or pita chips.
- Grilled cheese or sandwiches: use as a spread on this jalapeno popper grilled cheese or on your sandwich of choice.
- Charcuterie board: serve alongside other dips and spreads for a game day or holiday spread.
Storage
Once cooled, store covered in the fridge for up to a week. To reheat, warm in the microwave or place in an oven-safe dish and warm in the oven at 350°F until heated.
📋 Recipe
Vegan Jalapeño Popper Dip
Equipment
- 7x6 or 8x8 baking dish or a 10 inch cast iron skillet
- high-speed blender or food processor
- cutting board + knife
- measuring cups & spoons
Ingredients
- 1 ⅓ cups raw cashews (unsalted and unroasted), soaked in boiling hot water for 10-15 minutes
- ½ cup water
- ¼ cup fresh sauerkraut brine, I used Thirty Acre Farms Jalapeño kraut the liquid from a jar of kraut, see my recommendations below
- 4 cloves garlic, roughly chopped
- 1 teaspoon onion granules or powder
- ¼ teaspoon salt
- ⅓ cup jalapeño slices about 1 fresh jalapeño
- ⅓ cup vegan shredded mozzarella cheese I used Violife
- ⅓ cup vegan shredded parmesan cheese I used Follow Your Heart
Toppings
- 2 tablespooons GF breadcrumbs**
- 1 tablespoon spicy sesame garlic crunch or everything but the bagel seasoning
- ¼ cup fresh chives, diced sub cilantro or dried chives
- 2-3 tablespoons additional cheese shreds
Instructions
- Prep: Preheat the oven to 375°F and grease a baking dish with avocado oil. Soak the cashews in boiling water for 10–15 minutes. Prepare the jalapeño according to your preferred heat level (see the spice level guide in the blog post for help).
- Blend: Drain and rinse the cashews. Add to a high-speed blender with the water, sauerkraut brine, garlic, onion granules, and salt. Blend until smooth (60 seconds or so). Add the jalapeños and both cheeses and blend for 10–15 seconds until just combined. Leave some texture so bits of cheese and jalapeño are studded throughout.
- Bake: Pour into the greased baking dish. Top with additional cheese shreds, then mix the breadcrumbs and sesame garlic crunch and sprinkle over the top. Bake for 15 minutes or until the cheese has melted and the breadcrumbs are golden.
- Serve: Remove from the oven and let cool for 5 minutes. Top with fresh chives and serve with your favorite dippers (veggies, bread, crackers, etc.).
Notes
If you made this vegan jalapeno popper dip, leave a star rating and a comment below. Also, tag me in your creations on Instagram @notablyvegan.
xo, Morgan
Michael says
Had this dip over the weekend for the second time and it was amazing!