Vegan Pepper Jelly Dip with Cashew Cream Cheese
Pepper jelly cream cheese dip is an appetizer most southerns know and love. This dip reminds me of the holidays but it can be served year round. That’s why I wanted to veganize it for everyone to enjoy dairy free vegan pepper jelly dip! It’s really a pretty simple concept you just dump pepper jelly on top of cream cheese and serve with crackers.
To make this vegan pepper jelly dip you need to make cashew cream cheese first. To make the cashew cream cheese you will need a good blender or food processor. The cashew cream cheese will save in the fridge for a few days. It also makes a great spread on bagels and toast!
Vegan Pepper Jelly Dip
Ingredients
- 2 cups cashews soaked overnight
- 1 lemon
- 1/2 tsp salt
- 1 tsp nutritional yeast flakes
- 1/4 cup sun dried tomatoes chopped
- 1 tsp red pepper flakes
- 1/2 cup pepper jelly
- crackers to serve with dip
Instructions
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Soak your cashews overnight in water. Then drain and rinse them. This step will make the cashew cheese smoother.
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In a high power blender or food processor combine: 2 cups of cashews, the juice of one lemon, 1/2 tsp salt, 1 tsp nutritional yeast flakes, and 2 tbsp water. Combine until smooth. You may have to stop and scrape down the sides of the blender. This step takes me about 10 minutes to get a smooth mixture in my Vitamix.
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Add the red pepper flakes and chopped sun dried tomatoes to the blender and process to mix in completely.
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Plate your cashew cream cheese and top with 1/2 cup of pepper jelly. If you want to loosen up the pepper jelly microwave it for about 15 seconds but that will cause the jelly to separate some. Optional garnish with red pepper flakes and a sprig of parsley. Serve with crackers.
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