Vegan 4-Ingredient Pineapple Jalapeno Cream Spread is a delicious snack and contains 95 kcal. Prepare this dip in just ten minutes, a perfect choice for busy days. It contains jalapeno, vegan cream cheese, pineapple, and green onions. All the ingredients in this spread are gluten-free. Making this spread for people who have a nut allergy is perfect because there are no nuts in this dip. This recipe contains mild heat; you may remove jalapeno seeds as per your choice. Pair this recipe with baby carrots, sourdough toast, pita chips, celery sticks, sweet potato chips, bell pepper strips, veggie sandwiches, cucumber bites, or lettuce cups. Store this Vegan 4-ingredient Pineapple Jalapeno Cream for four days in the refrigerator.
STATS:
- Calories: 95 kcal
- Diet: Vegan
- Total Time: 10 minutes
- Cooking Time: Nil
- Serving Size: 2 tbsp
- Cuisine: American
- Preparation Time: 10 minutes
- Course: Snack
- Servings: 8
EQUIPMENT:
- Measuring cups
- Rubber spatula
- Medium mixing bowl
- Knife
- Cutting board
- Measuring spoons
- Serving bowl
INGREDIENTS:
- One tbsp finely minced jalapeño
- 8 ounces softened vegan cream cheese
- Half cup finely chopped pineapple
- 2 tbsp finely sliced green onions
INGREDIENT NOTES:
VEGAN CREAM CHEESE:
- This is the base of the spread and gives creamy texture to hold the ingredients. You may use homemade cashew cream cheese as per your preference.
PINEAPPLE:
- It gives a natural sweet taste and juicy freshness to the spread. It maintains the spicy jalapeno and gives tropical taste to the spread. You may use peaches as an alternative.
JALAPENO:
- We include it to add the spicy kick to improve the sweet taste of the pineapple. You may remove the seeds to make the spread milder. You may use serrano pepper for extra spice as per your choice.
GREEN ONIONS:
- They give freshness and mild onion taste to the recipe. Green onions make the creamy spread bright and delicious. You may use finely chopped chives as a substitute.
INSTRUCTIONS:
- First, make the cream cheese soft at room temperature for twenty minutes and chop the pineapple.
- Dry the pineapple pieces with paper towels and mince the jalapeno.
- Slice the green onions and include the softened vegan cream cheese in the vessel.
- Make the mixture smooth and include pineapple, jalapeno, and green onions.
- Mix all the ingredients properly, then adjust the amount of jalapeno as per your preference.
- Cover the recipe and refrigerate for 30 minutes, then serve.
SERVING SUGGESTIONS:
CRACKERS AND CRISP BREAD:
- Whole grain crackers
- Seed crackers
- Rice crackers
- Water crackers
VEGETABLES:
- Cucumber slices
- Celery sticks
- Bell pepper strips
- Baby carrots
BREAD:
- Toasted baguette slices
- Sourdough toast
- Bagel halves
- Mini sandwich rolls
CHIPS AND CRISPS:
- Tortilla chips
- Pita chips
- Pretzel crisps
- Sweet potato chips
FILLINGS:
- Veggie sandwiches
- Vegan burgers
- Tortilla wraps
- Pinwheel sandwiches
PARTY:
- Stuffed mini peppers
- Cucumber bites
- Crostini
- Lettuce cups
TIPS:
- Drain the canned pineapple properly to get the thick spread.
- Chill the recipe, then serve for the best taste and better results.
- Mix the ingredients gently to keep the pineapple pieces whole.
- Make the spread one day early, as the flavors get better after keeping in the refrigerator.
STORAGE INFORMATION:
FRIDGE:
- Include the spread in the box to store for 4 days.
FREEZER:
- Freezing this spread is not really good, as the vegan cream cheese gets watery.
FAQs:
Can I make this spread in advance?
- Yes, it gives better results after keeping in the refrigerator for several hours.
Does this recipe contain spice?
- Yes, it has mild spice, but you may remove jalapeno seeds for less heat.
Is canned pineapple good to include in this recipe?
- Yes, just drain them well to get better results in the spread.
Can I include more ingredients in this dish?
- Yes, you may add chopped cilantro, parsley, pecans, or vegan bacon bits as per your preference.
NUTRITIONAL INFORMATION:
Iron: 0.4 g
Total Carbs: 4 grams
Vitamin A: 220 IU
Fiber: 1 gram
Calcium: 0.04 g
Net Carbs: 3 grams
Calories: 95 kcal
Protein: 2 g
Sodium: 0.18 grams
Potassium: 0.10 g
