Vegan Jalapeño Popper Dip Food

VEGAN JALAPEñO POPPER DIP

Steps:

• Preheat the oven to broil. Line a small baking sheet with foil. Place the jalapeños on the baking sheet and slide them into the oven. Broil the jalapeños until they are charred, carefully rotating them with tongs throughout the process. This should take about 5-7 minutes! Once done, lower the heat to 350 degrees F.
• Transfer the charred jalapeños to a small bowl and cover. Let the jalapeños steam for 5 minutes.
• While jalapeños are steaming, make the base of the dip. In an upright blender, combine the white beans, cashews, nutritional yeast, garlic clove, garlic powder, onion powder, smoked paprika, lemon juice, miso, dijon mustard, agave nectar, water, salt, and pepper. Blend the mixture on high until completely smooth, stopping to scrape down the sides of your blender pitcher if necessary. If the blender is struggling to whip up everything, add more water by the tablespoon until it gets going.
• Taste the vegan jalapeño popper dip base, checking it for seasoning. Adjust to your liking (more lemon, more salt, more onion powder etc) and blend it to combine one more time. Transfer the dip base to an oven-safe serving dish with 3-cup capacity.
• Back to the charred and steamed jalapeños! Uncover them and carefully peel off the charred skins. Cut the roasted jalapeños in half and scoop out the seeds if you like (or leave some in if you want some heat). Finely mince the roasted jalapeños and then stir them into the dip base. Smooth out the top of the dip in the serving dish.
• Make your topping. In a small bowl, stir together the breadcrumbs, nutritional yeast, salt, pepper, and avocado oil. Once the breadcrumbs are clumping a bit like wet sand, you're good. Evenly top the vegan jalapeño popper dip with the breadcrumb topping. Bake the dip for 20 minutes, broiling the top for a couple minutes at the end to get some browning on top.
• Serve the dip warm with crackers, cut vegetables etc!

VEGAN JALAPENO POPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.
• Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.
• Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.
• Bake in the preheated oven for 20 minutes.
• Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.