Preheat oven to 375F.
In a stand blender, place the almond milk, vegetable broth, lemon juice, white beans, vegan cream cheese, tapioca flour, nutritional yeast, garlic cloves, onion powder, salt, and agave syrup.
Blend until smooth and creamy, about 1-2 minutes
Transfer blended mixture to a small saucepan over medium heat and add the jalapenos.
Cook for 4-6 minutes, or until it thickens. Stir often to prevent sticking to the bottom of the saucepan.
Transfer thickened mixture into an oven-safe casserole serving dish.
In a small mixing bowl, make the topping by combining the panko breadcrumbs, avocado oil, and nutritional yeast.
Sprinkle the topping evenly over the dish.
Place in the oven and bake for 10-15 minutes, or until topping is golden brown.
Remove from the oven and let rest for 5 minutes before garnishing with chopped chives and serving with tortilla chips, crackers, or crusty bread.