Jalapeño-Chipotle Vegan Cheese Dip

Last Updated:
July 20, 2023

Proceed with caution—this cheese dip might be your favorite thing you've ever made!

Jump to recipeJalapeño-Chipotle Vegan Cheese Dip

What's your ultimate comfort food?

Every person will have a different answer to this question—and hey, we get it! We have four or five ourselves! (Cinnamon Rolls, anybody?)

Vegan Cheese Dip is right up there at the top of our list, and our vegan take on it—adding spicy jalapeños and smoky chipotle peppers—elevates this addictive snack from slightly ordinary to ultra dreamy. Whip this up for your next party, movie night, or rainy afternoon!

Beware, though—the spice factor is off the charts! If you're finding the heat to be a little much, check out our Pro Tip at the bottom of the recipe!

Jalapeño-Chipotle Vegan Cheese Dip

Proceed with caution—this cheese dip might be your favorite thing you've ever made!

Prep time
10 minutes
cook time
10 minutes
total time
20 minutes


  • 1/2 cup soaked cashews
  • 2 medium sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 jalapeño peppers
  • 1 7 oz can chipotle peppers in adobo sauce
  • 1 cup vegetable broth
  • 3 tablespoons nutritional yeast
  • 3 cloves garlic
  • 2 teaspoons Dried minced onion
  • 2 tablespoons Frank's Red Hot
  • 1/2 teaspoon sea salt
  • 1 bag preferred tortilla chips (for dipping!)


  1. Cover 1/2 cup of cashews with boiling water to soften. Peel and dice two sweet potatoes. In a saucepan over medium-high heat, cover the sweet potato with water and bring to a boil. Continue cooking until the sweet potatoes are very soft and almost mushy inconsistency. Drain and set aside.
  2. Mince 3 cloves of garlic, then dice the jalapeño. In a small cast-iron skillet over medium heat, pour 1 tablespoon of olive oil. Add the jalapeños and sauté until they start to brown, about 5–7 minutes. Remove from direct heat.
  3. In a large blender, add the chipotle peppers and cover with 1 cup vegetable broth. Add the boiled sweet potatoes and blend until liquified. Follow with the soaked cashews, nutritional yeast, garlic, dried minced onion, Frank's Red Hot, and sea salt. Blend all the ingredients on high until smooth; the consistency should be perfect for dipping!
  4. Once well-blended, stir in the sautéed jalapeños. Pour into a mini-crockpot to keep warm throughout the day, or pour it into containers and serve later! Heat before serving.

Additional Notes:

Pro Tip: Want to lighten up the spice factor? Halve the chipotle peppers and leave out the jalapeños!

Pantry Items Used

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