This healthy Jalapeno Poppers Dip is the best dairy-free, Whole30, and Paleo appetizer ever! Easy to make and made with no mayo and lots of bacon.
In a deep vessel, cover cashews with 4 cups of water. Let soak for 2-12 hours. If you are using a food processor or conventional blender, 12 hours is best.
Drain the cashews, and place them in a food processor or high-powered blender along with 1/2 cup of water. Pro tip: f you are using a food processor, you'll want to make sure the 1/2 cup of water is pretty hot.
Blend, blend and blend until the cashews are incorporated and silky smooth. A food processor will likely take about 5 minutes and require a lot of pauses to scrape down the sides. A Vitamix still needed almost 2 minutes, and I scraped the side down once.
Preheat the oven to 400 degrees F.
Combine the cashew cream with the rest of the ingredients (reserve a few slices of green onions), and place in a small oven-proof baking dish.
Bake for 10 minutes or until the top is golden brown. Sprinkle with reserved sliced green onions.
Serve with sliced fresh veggies, a topping for baked potatoes, or a garnish for roasted vegetables.
If you have a nightshade or nut allergy, sub in the cashews with roasted cauliflower. You'll need to add a drizzle of olive oil during the blending process to create a creamy base.
Leave the bacon out to make this totally vegetarian/vegan.