Dairy Free Jalapeño Popper Dip

Use blended cashews to make a creamy sauce for this Dairy Free Jalapeño Popper Dip! Mix the sauce with sautéed jalapeños and crispy bacon for the perfect baked dip.

Take a bite of a jalapeño popper, but in creamy dip form

If you love jalapeño poppers, you will be blown away by this dip. It is a super creamy and flavorful dip that is also dairy free!

When you soak and blend raw cashews with liquid, they make a smooth and creamy sauce that resembles the texture of dairy. This dairy free dip is perfect for anyone who can’t eat dairy or who is trying to eat a paleo or Whole30 diet.

What kitchen tools will I need to make this bacon and jalapeño dip?

• High speed blender to blend the cashew cream sauce
• Frying pan to sauté the jalapeños
• Small baking dish for baking the dip
• Measuring spoons and measuring cups for measuring ingredients

What ingredients will I need to make this dairy free dip?

You will be amazed at how easy it is to make this creamy jalapeño popper dip with cashews instead of dairy!

• Raw cashews
• Bacon
• Jalapeños
• Oil
• Chicken broth
• Salt
• Garlic powder
• Nutritional yeast – this adds a nice nutty, cheesy flavor, but does not need to be added if you do not have it on hand

How spicy are jalapeño peppers?

The spiciest parts of jalapeño peppers are the seeds and the membrane. They aren’t super spicy, but you can control how much spice you get from each pepper.

If you want your dip to be spicy, you can leave those parts of the pepper in when you chop them. If you don’t want your dip to be too spicy, cut out the seeds and the membrane of the pepper.

Let’s make a Dairy Free Jalapeño Popper Dip!

Step 1: Prep cashews and sauté jalapeños

To begin, soak raw cashews in water for at least 4 hours OR add to a pot with cold water, bring to a boil, and simmer 15 minutes to soften.

Then, drain and rinse cashews. Cook 5 strips of bacon until crispy – I like to bake my bacon.

Next, chop jalapeños into small pieces. Leave some seeds in if you like your dip spicy. Add oil and chopped jalapeños to a frying pan and heat over medium-low heat.

Saute jalapeños until soft and fragrant – about 7 minutes – then remove from heat.

Step 2: Blend cashew cream sauce

Then, preheat oven to 350F and grease a very small, oven safe baking dish. Add soaked cashews, chicken broth, salt, garlic powder, and nutritional yeast to a blender.

Blend on high until a smooth, creamy mixture remains. Add half of the sautéed jalapeños to the blender and pulse to mix them in.

Step 3: Bake the jalapeño popper dip

Then, place chopped bacon and sautéed jalapeños in the baking dish and pour the cream mixture on top. Toss to combine fully.

Bake at 350F for 20 minutes then increase the heat to broil for 5 minutes. Finally, remove from the oven and enjoy with crackers or veggies!

Step 4: Enjoy!

How should I store leftovers of this dip?

I recommend that you enjoy this dip immediately to ensure the best taste and texture. If you have some leftovers, remove the dip from the baking dish and transfer to an airtight container.

Store in the fridge for up to 5 days. Reheat in the oven, microwave or air fryer.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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