Vegan Jalapeño Popper Dip

THE CURIOUS CHICKPEA(1)
20Ingredients
40Minutes
820Calories

Ingredients

US|METRIC
  • 10 jalapeño peppers
  • 1 tablespoon oil
  • 4 cups cauliflower (~1/2 head cut into thick slices)
  • 1 1/2 cups cashews (soaked for 2+ hours and drained)
  • 4 cloves garlic
  • 2 cups water
  • 1/4 cup refined coconut oil (melted)
  • 2 teaspoons apple cider vinegar
  • 1/4 cup tapioca starch
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup scallions (sliced, white and light green parts)
  • 4 ounces diced green chilies (canned)
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon parsley (minced)
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    NutritionView More

    820Calories
    Sodium57% DV1360mg
    Fat95% DV62g
    Protein43% DV22g
    Carbs18% DV54g
    Fiber36% DV9g
    Calories820Calories from Fat560
    % DAILY VALUE
    Total Fat62g95%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol
    Sodium1360mg57%
    Potassium1120mg32%
    Protein22g43%
    Calories from Fat560
    % DAILY VALUE
    Total Carbohydrate54g18%
    Dietary Fiber9g36%
    Sugars9g18%
    Vitamin A15%
    Vitamin C140%
    Calcium10%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jamie B. a month ago
    It’s ok. I don’t think it tastes like a jalapeño popper, but it’s also much healthier than if I were to make it with a lot of vegan cream cheese and other ingredients to give it a richer taste like poppers. The recipe makes a LOT of dip!

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