It just isn’t game day without this Vegan Jalapeno Popper Dip! It’s a creamy, slightly spicy, and addictive party snack you can prepare and bake in just 30 minutes. 

tortilla chip dipped into a white breadcrumb-covered dip.

Whether you’re a fan of spicy food or not, I just know you’re going to love this Vegan Jalapeno Popper Dip! Deliciously creamy, cheesy, and just the right amount of spicy, it’s the ultimate party dip that’ll make everyone happy.

Have you ever had a vegan jalapeno popper before? If not, you’re missing out! Vegan cream cheese is stuffed into spicy jalapeno peppers, then baked for not-too-spicy and satisfying bites. The crunch from the breadcrumb topping is the cherry on top of this perfect party snack.

This easy vegan dip captures the magic of a classic jalapeno popper in every bite (just like my jalapeno popper mac and cheese!). Plus, because it’s made with a handful of simple ingredients, you can throw this hot and cheesy jalapeno dip together and have it ready to eat before your guests even arrive at the party.

Ingredients needed (with substitutions)

  • Raw cashews – Dairy, who? Blended cashew cream is the base of this vegan jalapeno dip. It’s super creamy, cheesy, savory, and thickens up so nicely in the oven. You might be able to substitute vegan cream cheese for the cashew cream, but I haven’t tested it.
  • Water
  • Garlic powder – Grated garlic cloves or roasted garlic works too. Just blend really well to pulverize the garlic.
  • Salt
  • Jalapenos – Jarred pickled jalapenos (liquid discarded) are best because the heat is toned down and they offer a slight tang. You can use raw, diced jalapeno peppers but the dip will be spicier.
  • Vegan cheddar cheese – The sharp cheddar flavor pairs really well with the savory flavors, but you can use shredded vegan mozzarella or pepper jack cheese instead.
  • Breadcrumbs – Or use gluten free breadcrumbs if you need the dip to be gluten free.
  • Vegan butter – Melted and mixed with the breadcrumbs to help them crisp and turn golden brown in the oven.
individual glass bowls holding vegan cheddar cheese, jalapeños, breadcrumbs, cashews, and melted butter.

How to make vegan jalapeno popper dip

The #1 step to smooth and creamy cashew cheese sauce is to soak the cashews first.

cashews submerged in water in a glass bowl.

Pour boiling water over the cashews in a bowl and let them soak for 5 to 10 minutes. Drain the water when you’re ready to blend.

overhead view of cashews and clear liquid in a blender.

Add the soaked and drained cashews, water, garlic powder, and salt to a high powered blender and blend until smooth. You really do need a strong blender such as a Vitamix or Blend Tec for creamy blended cashew recipes. If not, your dip will likely be grainy.

creamy white liquid in a blender.

Voila! Creamy, cheesy, garlicky cashew cream. This will thicken up and act as the cream cheese in the dip.

shredded cheddar cheese and diced jalapenos on top of a white liquid.

Pour the garlic cashew cream into an oven-safe dish. Stir in the jalapenos and vegan cheese shreds.

creamy white liquid in a white bowl.

Stir the breadcrumbs and melted vegan butter together in a small bowl, then sprinkle over the cheese dip. Bake until the dip is warm, bubbly, and golden brown on top. Serve right away with tortilla chips or pretzel sticks and enjoy!

breadcrumbs on top of a white liquid in a white bowl.

Topping options

womans hand dipping a tortilla chip into a baked breadcrumb-covered white dip.

Frequently asked questions

  1. Do you serve jalapeno popper dip cold or warm? This ooey gooey dip is best when it’s served hot and fresh from the oven.
  2. Can you make it ahead of time? Sure! Just assemble the dip in the dish without the breadcrumb topping, wrap in plastic, and store in the fridge for up to 1 day. Give it a quick stir before adding the breadcrumbs on top and baking the next day.
  3. How long does vegan jalapeno popper dip last? The baked jalapeno dip will last for up to 3 or 4 days when kept covered in the fridge. Reheat in a 350ºF oven until warmed through.
dipping a tortilla chip into a baked white dip.

Want more vegan game day recipes?

womans hand dipping a tortilla chip into a baked breadcrumb-covered white dip.
5 stars (16 ratings)

Vegan Jalapeno Popper Dip

It just isn’t game day without this Vegan Jalapeno Popper Dip! It’s a creamy, slightly spicy, and addictive party snack you can prepare and bake in just 30 minutes. 
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 10 servings


Breadcrumb topping

  • 1 cup panko breadcrumbs
  • 3 tablespoons vegan butter, melted
  • fresh parsley, for serving, optional


  • Preheat the oven to 425 degrees F.
  • Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
  • In a high powered blender, add the soaked and drained cashews, fresh water, garlic powder and salt. Blend until very smooth.
  • Transfer the mixture to a greased oven safe dish (9 inch round or 8×8 approximately). Stir in the diced jalapenos and vegan cheese shreds.
  • Combine the breadcrumbs and melted butter in a small bowl, then sprinkle over the top of the cheese dip.
  • Place in the oven for 15-20 minutes until warm and golden brown on top.
  • Serve immediately with chips or pretzel sticks and enjoy!


  1. I haven’t tried it, but you could probably substitute 2 containers of vegan cream cheese for the cashew cream. I don’t think Violife brand will work because it gets oily when cooked. I like Tofutti brand. 
  2. Gluten free? Substitute gluten free breadcrumbs or even almond flour.
  3. I used chopped jalapeno pieces from a jar. You may use fresh chopped jalapenos, but make sure to remove some or all of the seeds to prevent it from being too spicy!


Serving: 1of 10 servings | Calories: 232kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 819mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
Course: Appetizer
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Love this dip but it’s just me eating it, can it be frozen? How long does it last in fridge? Thanks! 🙂

  2. This is my favorite party dip! It’s so cheesy and delicious and no one can believe it’s vegan! I make this every time I have people over and it’s always a hit! Thank you for all of your recipes. 🙂

    1. You are welcome, Kendra! This is a well loved party dip for sure! Thanks for your wonderful feedback and review! I appreciate you using my recipes! Happy cooking!

  3. Because I don’t have a blender that will get the cashews to the state they need to be, I used to Tofutti cream cheese. It worked wonderfully well and was delicious. I did suspect there wouldn’t be as much salt needed so I decreased it to 1 tsp. I think next time I’ll decrease it a little more, to 3/4 or half? That is unless I finally g a decent blender.
    Anyway this was really delicious and, again, another recipe enjoyed by vegans and non. Thank you!!

    1. I appreciate you sharing your cream cheese idea! Thanks for your great feedback and review! I’m glad the dip came out delicious and that it was a hit!

  4. So last night my partner (we’re both vegan) says: “I’m craving a warm, spicy, cheesy jalapeño dip. Maybe we can just melt some vegan cheese in the microwave and top it with peppers?” — Then she goes to give our little one a bath, and I sneak a look at When she comes back, she’s completely blown away and thinks I’m some kind of cooking genius! Thanks for an another amazing recipe Nora!

    1. I love your story, Matthew! I’m glad to help! How fantastic that you guys enjoyed warm and cheesy deliciousness! Thanks so much for you using my recipe and sharing your wonderful feedback and review!

  5. This is, hands down, the best jalapeno dip ever. Thats coming from a non-vegan. Well done Nora your dip was seriously the hit of the party!

    1. We made this last year for SUPER BOWL and I decided I could only make this once a year OR I would be in serious trouble with the scale. Grateful Super Bowl is only 10 days away… I am already looking forward to this! (More than the game!) Nora you ROCK!

  6. Followed the recipe exactly and it did not disappoint! Took it to a potluck and everyone loved it and didn’t realize it was completely vegan until I told them! Thanks for an easy and delicious recipe! Will make again!

    1. Hi Tamara. I’m glad the dip was a hit at the potluck! This is a great potluck contribution! Thank you for sharing your fabulous feedback! I hope you enjoy over and over!

  7. Another wonderful recipe – thank you Nora! Made this, the chocolate cake and the vanilla cupcakes for my daughters birthday party on the weekend.  All dishes were a huge hit with everyone (me, dad and daughter being the only vegans). Thank for sharing your recipes. You have so much talent!

    1. Hi Alli. Your kind and positive words mean a lot to me! Thank you for taking time to share your wonderful feedback! I’m thrilled the food was a hit at your daughter’s birthday party! Wishing you lots of happy cooking!

  8. A little late with this post but I made this 1st time for Super Bowl and it was a HUGE hit – Just like your other recipes I tried! Looking to make this again for my daughter’s baby shower as she loves jalapeños. I guess there’s no getting around oil/butter for top of this. Being diabetic I like lower sugar and minimal oil. Most of your recipes I can work with. Thank you for your creative items!!

    1. I’m so glad the dip was a hit! It sounds like a perfect dip for a baby shower! It means so much to me that you are enjoying my recipes! Thank you for sharing your wonderful feedback and review! I wish you lots of happy cooking!

  9. Whoa, this is like a jalapeño popper exploded in your dish. It is so good! We haven’t had jalapeño poppers since going vegan, so this was a very satisfying treat! Thanks Nora!!!!

  10. I made this for a happy hour, didn’t advertise that it was vegan, and people gobbled it up! Everyone loved it! Tastes nice a cheesy and the slight heat is really satisfying! Best of all, really easy to make!

    1. I’m glad the dip was a hit! Thank you for sharing your fun review and feedback! I’m glad you found the recipe easy and delicious! Happy cooking!

  11. I loved the consistancy and flavor of this dip! We used tortilla chips and everything bagel chips. So good! Next time I’d add chopped green onions on top after baking.

  12. I love a little spice, but I wanted my little one to be able to enjoy this too, so we did green bell pepper (fresh) and it turned out fantastic! I’ll get around to trying it with jalapeños soon, but for now this is a great little snack dip to have on hand for the fam! 

  13. Hello Nora, thank you for all your wonderful recipes that make our lives full and complete. Do you think it’s possible to substitute for the jalapeños some diced green chilies from the can? I’ll be preparing  this for people that can’t tolerate real spicy food. Thank you for your help!

      1. Hi, I was wondering if you think country crock plant cream would work well in this instead of making the cashew cream? Thanks! I love all of your content!!

        1. Hi there, thanks for loving my recipes! Unfortunately, I don’t think the plant cream will work well here. The cashew blend thickens into a thick, cheesy dip when it bakes and I don’t think the plant cream will do that. It might work in a pinch but it won’t be the same.

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