Can I make nut-free jalapeño poppers?

I think the best substitute for the jalapeños would be white beans or vegan cream cheese. To use white beans, replace the cashews with 1 cup canned drained and rinsed beans and omit the water (you may need a little water to adjust the thickness). To use dairy-free cream cheese, replace the cashews with 1 cup and omit the the water.

What is nutritional yeast?

Nutritional yeast adds a cheesy flavour to the poppers. If you're unfamiliar with it, you can read all about it here: What is Nutritional Yeast and How to Use It. It's common in major grocery stores but if you can't find it in your area, it's readily available online.

Are jalapeño poppers spicy?

Yes and no. It really depends how sensitive you are to jalapeños. If you thoroughly remove the seeds and membrand, they're not overly spicy.

Can I air fry jalapeno poppers?

You can! Prepare the poppers are directed then preheat your air-fryer and bake the poppers for 12-14 minutes at 325 F.

Vegan Jalapeno Poppers

Description

Serve these crowd-pleasing vegan jalapeño poppers are your next party and watch them disappear!

Ingredients

1 cup raw cashews, soaked for 4 hours up to overnight and drained (150 g)
10 fresh jalapeños
2 tablespoons lemon juice (30 mL)
2 tablespoon nutritional yeast (20 g)
⅓ cup water (80 mL)
¼ teaspoon salt
1 teaspoon garlic powder
3 tablespoons finely chopped green onion or chives
3 tablespoons finely chopped cilantro
panko breadcrumbs for topping

Cook Mode Prevent your screen from going dark

Instructions

Soak Cashews: Soak the cashews for at least 4 hours up to overnight (8-12 hours). When ready, drain well.
Preheat Oven: Preheat the oven to 400 F (200 F) degrees and line a baking sheet with parchment paper.
Prepare Jalapeños: Slice each jalapeño in half lengthwise. Then, using a spoon remove the seeds and the white membrane inside the peppers. Be sure to wear gloves or wash your hands really well after handling the jalapeños.
Chop: Finely chop the green onion and the cilantro.
Blend Filling: Add the soaked cashews, lemon juice, nutritional yeast, garlic powder, water and salt to a high-speed blender and blend until completely smooth and thick creamy.
Mix Filling: Transfer the cashew mixture to a bowl and add the cilantro and green onion. Mix to combine.
Prepare Breadcrumbs: Add about 1/2 cup of panko crumbs to a shallow plate or bowl. If you run out of breadcrumbs, add more as needed.
Stuff Jalapeños: Stuff the jalapeño halves with cashew filling then press the filling into the breadcrumbs to coat. Place them on the baking sheet.
Bake: Bake for 20-25 minutes until the jalapeños are soft and the top is golden. If you like, you can broil them briefly at the end for some extra crunch on top.
Serve: Let cool for a few minutes before serving. Serve with a sprinkle of green onion, chives or parsley and buffalo sauce on the side, if desired.

Notes

If you don’t have time to soak the cashews, pour boiling water over them and let sit for 30 minutes then drain well before using.

Read post above for various substitutions and alternatives.

Nutrition

Serving Size: 1 popper
Calories: 55
Sugar: 2.5 g
Sodium: 52 mg
Fat: 4 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 2 g

Keywords: vegan jalapeno poppers, baked jalapeno poppers