Best Vegan Jalapeno Popper Dip
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This vegan jalapeno popper dip is rich and creamy with a crisp, golden topping—just like the deep-fried appetizer! It will surely be a hit at any gathering.
This vegan dip, yes, vegan, is essentially jalapeno poppers transformed into a bubbly, cheesy dip underneath a crunchy Panko crust.
It’s ridiculously addicting, especially with its balanced kick of heat.
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Before this healthy jalapeno popper disappears right before your eyes at the party, make sure to offer other plant-based appetizers and snacks like cauliflower wings and breaded mushrooms!
Why You’ll Love This Jalapeno Popper Dip Recipe
- This jalapeno popper dip is rich and indulgent, yet completely vegan!
- This vegan jalapeno popper dip is the perfect party dip. It has everything you love from the popular jalapeno appetizer but in an easy-to-make and highly shareable form.
- This jalapeño popper dipping sauce makes vegan appetizers, snacks, and finger foods more enjoyable. It’s so versatile; you can even use it as a spread or filling!
Ingredients And Substitutions
Almond milk – Feel free to use other types of non-dairy milk, such as soy milk.
Vegetable broth – Besides milk, vegetable broth makes up the base of this vegan jalapeno dip.
Fresh lemon juice – Brightens and thickens the dip.
White beans – This vegan jalapeno popper dip gets its creaminess from dairy-free cream cheese and blended Cannellini beans!
Vegan cream cheese – You can make it yourself or opt for store-bought.
Tapioca flour – We’ll use tapioca flour as our thickening agent, but if it’s unavailable, you can use cornstarch.
Nutritional yeast – This healthy jalapeno dip does not miss out on cheesiness! The secret? Nutritional yeast!
Garlic cloves, onion powder, and salt – Add depth of flavor to your vegan jalapeno popper dip with garlic and seasonings like salt and onion powder. Smoked paprika and Dijon mustard will also make tasty additions to this creamy dip.
Agave syrup – The added sweetness complements the spicy and savory flavors of the jalapeno cream cheese dip.
Fresh jalapeno peppers – The heat level of your jalapeno dip is up to you. You can remove the seeds and ribs to tone it down or use more jalapenos if you love spicy foods.
Chives – The perfect finishing touch to the perfect party appetizer.
Tortilla chips – This baked jalapeno popper dip tastes great with chips. Scroll down for more yummy serving ideas.
Topping
Panko breadcrumbs – While you can use regular breadcrumbs, this jalapeno popper dip vegan recipe is best made with Panko breadcrumbs for the crunchiest topping, just like in a classic jalapeno popper.
Avocado oil – This helps with achieving that mouthwatering golden finish on the crispy topping.
Nutritional yeast – Instead of parmesan cheese, the topping for our vegan jalapeno popper dip gets its cheesy, nutty flavor from nutritional yeast.
Tips For Making This Recipe
Broil For a Few Minutes
Broil the dish for about 3 minutes for an extra golden and crunchy Panko topping.
Make Your Own Cream Cheese
You can make your own dairy-free cream cheese with soaked raw cashews! Just blend the soaked cashews with cashew yogurt, apple cider vinegar, salt, and lemon juice.
Serving Suggestions
Besides nachos and tortilla chips, baguette slices, crackers, pretzels, and carrot sticks will also be perfect with this vegan jalapeno popper dip. You can also use it as a stuffing for bell peppers or as a spread to upgrade your vegan grilled cheese and “chicken” sandwiches!
Vegan Jalapeno Popper Dip Recipe FAQs
Can I make this vegan jalapeno popper dip in advance?
Yes! After pouring the dip mixture into the casserole dish, cover it with plastic wrap and refrigerate until you’re ready to bake it. I suggest sprinkling the Panko topping before baking and adding 5 minutes to the cooking time.
How to reheat jalapeno popper dipping sauce?
You can pop your leftover dip in the oven at 350ºF until warmed through. You can also scoop out the portion you need and heat it in the microwave for about 45 seconds.
Can I freeze this healthy jalapeno dip?
I haven’t tried freezing this vegan jalapeno popper dip, but I doubt the consistency will be as enjoyable after thawing. Cover your dip and refrigerate for up to 3 days if you want to store it.
Do you serve this vegan jalapeno dip warm?
It’s up to you! You can enjoy it straight from the fridge or reheat it for a more gooey consistency.
How to make my jalapeño popper dipping sauce less spicy?
If you want a less spicy jalapeno dip, remove both the seeds and membranes of the jalapenos. You can also use canned jalapenos instead of fresh ones.
More Delicious Vegan Dips and Sauces
- 7-Layer Bean Dip
- Spinach and Artichoke Dip
- Snickerdoodle Dessert Hummus
- Vegan Cheese Sauce
- Vegan Ranch
I found this recipe for Creole Jalapeno Hush Puppies that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Jalapeno Popper Dip
Ingredients
- 1 cup almond milk
- 1 cup vegetable broth
- 3 tbsp lemon juice
- 1 cup white beans, rinsed and drained
- 1/2 cup vegan cream cheese
- 1/4 cup tapioca flour
- 3 tbsp nutritional yeast
- 1 to 2 garlic cloves
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp agave syrup, optional
- 2 to 3 fresh jalapenos, seeded and diced
- Chives for garnish
- Tortilla chips for serving
For the topping
- 1 cup Panko breadcrumbs
- 2 tbsp avocado oil
- 1 tbsp nutritional yeast
Instructions
- Preheat oven to 375°F.
- Add the almond milk, veggie broth, lemon juice, white beans, vegan cream cheese, tapioca flour, nutritional yeast, garlic, onion powder, salt, and agave syrup to a blender. Blend for 1 to 2 minutes until smooth and creamy.
- Transfer the mixture to a small saucepan over medium heat.
- Add the jalapenos and cook for 4 to 6 minutes until the mixture thickens. Stir often to keep it from sticking to the bottom of the saucepan.
- Transfer the mixture to a casserole dish. Set aside.
- In a bowl, combine the breadcrumbs, oil, and nutritional yeast.
- Sprinkle the Panko mixture evenly over the dish.
- Bake for 10 to 15 minutes or until the topping is golden brown.
- Remove from the oven and allow to rest for 5 minutes before garnishing with chives and more peppers if desired. Serve with chips. Enjoy!
Notes
- Broil the dish for about 3 minutes for an extra golden and crunchy Panko topping.
- You can make your own dairy-free cream cheese with soaked raw cashews! Just blend the soaked cashews with cashew yogurt, apple cider vinegar, salt, and lemon juice.
- Besides nachos and tortilla chips, baguette slices, crackers, pretzels, and carrot sticks will also be perfect with this vegan jalapeno popper dip. You can also use it as a stuffing for bell peppers or as a spread to upgrade your vegan grilled cheese and “chicken” sandwiches!
Ohhhhh my goodness!! I subbed the cashews and used pickled jalapeños… we could not stop eating this!!! I am quite certain I could take it to any party and no one would know it is plant based!! Thank you soooooo much for sharing this one!
I’m SOO glad you all liked this! It’s one of my favorites too, and I plan on making it again soon. Thanks for the review!